Terroir 2008 banner
IVES 9 IVES Conference Series 9 Study of the sensory dimension of the wine typicality related to a terroir and crossing with their viticultural and oenological characteristics

Study of the sensory dimension of the wine typicality related to a terroir and crossing with their viticultural and oenological characteristics

Abstract

The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction. The typicality related to the soil is associated with a delimited geographical origin, and with asserted characteristics. The aim of this study is to determine the sensory profile of typical wines and to interrelate with their technical characteristics. A quantitative descriptive analysis was carried out by an expert panel on 34 wines from Vintage 2005 (23 “Anjou-Villages Brissac” and 11 “outsiders”). All these wines came from plots being able to product the A.O.C. “Anjou-Villages Brissac”. In addition, a characterization of the typicality of the products was carried out with “just about right” profiles, by a group of professionals of this area, from descriptors raised by discussion with all the producers of the area. Finally, a crossing of the sensory data with viticultural and enological practices was carried out.
The results showed the relevance of the expert panel in the discrimination of the products. Two groups could be distinguished, one consisted essentially of wines “Anjou-Villages Brissac” and the other consisted essentially of wines “outsiders”. The panel of professionals proved to be relevant on the characterization of the total quality of the wines, but did not appear consensual for more precise descriptors. The crossing of sensory profiles with some technical acts showed significant effects of “thinning out of leaves”, “disbudding”, “maceration” and “fermentation with industrial yeast” on sensory characteristics.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Yves CADOT (1), Alain SAMSON (2), Soline CAILLE (3), Marie SCHOLTUS (1), Cécile COULON (4), René MORLAT (1)

(1) INRA, UE1117 Vigne et Vin, F-49070 Beaucouzé, France
(2) INRA, UE999 Pech-Rouge, F-11430 Gruissan, France
(3) INRA, UMR1083 Sciences pour l’Œnologie, F-34060 Montpellier, France
(4) IFV, Val de Loire, F-49470 Beaucouzé, France

Contact the author

Keywords

Sensory analysis, Terroir, Typicality, viticultural practices, oenological practices

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Soil management of interrow spacing as an important factor to protect the vineyard soils from runoff and erosion under the Mediterranean climate

Nearly one third of the Herault vineyard (south of France) is planted on soils very sensitive to water runoff and erosion

Generation of functional chitosan derivatives to better understanding the antiseptic effect on Brettanomyces bruxellensis in wine

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011). This yeast is able to produce volatil phenols and is responsible of organoleptic deviations compromising quality and typicality of red wines [1]. Despite the fact that fungal chitosan is highly renewable, no toxic and non-allergenic, its use remains marginal because this treatment is relatively recent (compare to sulphites treatment) and information are contradictory between different studies described in literature. For all these reasons,

Développement de l’appareil végétatif et maturation du raisin sur quatre sols de Pomerol en 1995

The Pomerol vineyard, located 35 km east of Bordeaux, covers around 800 ha on the left bank of the Isle. There is a system of fluvial terraces with more or less coarse gravel and pebble spreading, resting on a Tertiary substratum ranging from the Middle to Upper Eocene to the Lower Oligocene (Dubreuilh, 1993). This interweaving of terraces of varying thickness results in a brutal superposition of differentiated materials which give rise to various types of soil. Several site studies in this sector of the Libounais show significant morphological and analytical differences from one point to another (Guilloux et al ., 1978; Duteau, 1982; Van Leeuwen et al.., 1989). The distribution of the soils of the Pomerol vineyard was studied and resulted in a cartography at 1/25000th (Merouge, 1995).

Cartographie des terroirs viticoles: valorisation des résultats par un logiciel de consultation dynamique de cartes

Pour son travail de cartographie et de caractérisation des terroirs, la Cellule Terroirs Viticoles utilise la méthode développée par l’Unité Vigne et Vin du Centre INRA d’Angers. Cette méthode reconnue au niveau international est appliquée dans les vignobles du Val de Loire à l’échelle du 1/10 000e et est valorisée par des éditions d’Atlas Viticoles à destination des viticulteurs et des organismes techniques.

Determination of steviol glycosides in wine by HPLC

The SCL laboratory in Bordeaux is one of the two official control laboratories for wine and wine products in france, under the authority of the ministry of finance and two of its general directorates: the DGCCRF (directorate general for competition, consumer affairs and fraud control) and the DGDDI (directorate general of customs and excise duties). In this capacity, it verifies the regulatory compliance of wines and investigates any possible falsifications or fraud. Steviol glycosides are natural sweeteners that are not authorized as additives in wine.