Terroir 2008 banner
IVES 9 IVES Conference Series 9 Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley

Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley

Abstract

A two-bite compression test was applied on Cabernet franc grapes during two harvest seasons. The evolution of the texture parameters from véraison to harvest was studied and a new mechanical ripeness notion was introduced. The ripeness stage and the parcel type effects on the texture properties were investigated, considering ten sampling dates and three parcels. A sensory description of the same grape samples was also performed. The compression test and the sensory evaluation allowed discrimination between ripeness levels and parcels types. The influence of the parcel type and the harvest season were highlighted. Indeed each parcel behaved differently from the others toward climatic conditions. High correlations were observed between some sensory descriptors and texture indices in 2005. This work confirmed the interest of the grape texture as an indicator of the grape ripeness in relation with the terroir.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

LE MOIGNE Marine, MAURY Chantal, LETAIEF Hend, SIRET René, JOURJON Frédérique

Ecole Supérieure d’Agriculture d’Angers, Laboratoire GRAPPE, UMT VINITERA, 55 Rue Rabelais, BP 30748, 49007 Angers Cedex 01, France

Contact the author

Keywords

Grape, texture, sensory, parcel, ripeness 

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

La certificazione ambientale del territorio: fattibilita’ e prospettive

In the next years the territorial environmental certification could become realistic if the following conditions will be fully satisfied:
– the enhancement of the environmental awareness among the industries, the public administration, the authorization bodies, the living people of that territory as well as the tourists and visitors.

The role of molecular ecophysiology in terroir expression

Terroir is a complex concept which associates soil, climate, grape variety and cultural practices that include the training system and oenological techniques. It is a type of social construction with man at its centre. The typicality of a wine is also a social construction which is the result of an agreement among specialists vis à vis a given quality of the wine whose references are the wine’s origins (e.g. terroir) and taste.

Evapotranspiración de viñedo en secano y evaporación de barbecho en “La Mancha”

Un 94 % del viñedo español se cultiva con métodos y técnicas propias de los sistemas agrícolas desarrollados en secano en regiones de clima semiárido, donde las precipitaciones anuales raramente exceden los 500 mm

Metabolomic insights into wine’s sensory identity: unveiling climate-driven changes in aroma composition

Wine, a sensitive and intricate agricultural product, is being affected by climate change, which accelerates grapevine phenological stages and alters grape composition and ripening. This influences the synthesis of key aroma compounds, shaping wine’s sensory attributes [1]. The complex aroma profile, resulting from compound interactions, presents a metabolomics challenge to identify these indicators and their environmental change responses, which is being addressed using diverse analytical techniques.

The influence of pre-heatwave leaf removal on leaf physiology and berry development

Due to climate change, the occurrence of heatwaves and drought events is increasing, with significant impact on viticulture. Common ways to adapt viticulture to a changing climate include site selection, genotype selection, irrigation management and canopy management. The latter mentioned being for instance source-sink manipulations, such as leaf removal, with the aim to delay ripening.