Terroir 2008 banner
IVES 9 IVES Conference Series 9 Volatile fraction of young Cabernet Sauvignon from Santa Catarina State, a new terroir in Brazil

Volatile fraction of young Cabernet Sauvignon from Santa Catarina State, a new terroir in Brazil

Abstract

A total of 52 volatile compounds were measured in varietal Cabernet Sauvignon wines from four sites in Santa Catarina State (Brazil), over two consecutive vintages (2004 and 2005). Concentrations were measured by gas chromatography using FID, FPD and mass spectrometry as detectors. Principal Component Analysis of the concentrations of the varietal compounds showed a strong dependence on the characteristics of the soil in the vineyards (p<0.05). In contrast, little differentiation of the fermentative aromatic compounds was found in each vintage at all the sites. The levels of α- ionone (violet note) and β-ionone (violet, berry notes) were inversely related. ß-ionone was found above its threshold concentration (90 ng/l) in all samples except Bom Retiro 2004 vintage. α-Ionone was found to be well below its threshold concentration (400 ng/l) in all the samples. Only the Bom Retiro wines have higher concentrations of α- ionone than β-ionone, in both vintages. This indicates that these compounds can be markers for differentiating these Cabernet Sauvignon wines. The vineyard soils were classified as Inceptisols (for São Joaquim A, São Joaquim B, Bom Retiro vineyards) and as Oxisols (for Videira vineyard), according to U.S.D.A. classification of soil taxonomy.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Leila D. FALCÃO (1) Gilles DE REVEL (2), Maire Claire PERELLO, Laurent REQUIER (2), Antônio A.
A. UBERTI (4), Marilde T. BORDIGNON-LUIZ (1)

(1) Departamento de Ciência e Tecnologia de Alimentos CAL/CCA/UFSC, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001, Florianópolis-SC – Brazil
(2) UMR 1219 Œnologie, Université Victor Segalen Bordeaux 2, INRA, ISVV, Faculté d’Œnologie, 351 Cours de la Libération, F-33405 Talence cedex, France
(3) Empresa de Pesquisa e Extensão Agropecuária de Santa Catarina (EPAGRI-SC)- Videira-Brazil
(4) Departamento de Engenharia Rural, CCA/UFSC, Florianópolis-SC – Brazil

Contact the author

Keywords

Cabernet Sauvignon wine; aromatic composition; GC/FID/FPD/MS analysis; principal component analysis, soil type

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Partitioning of seasonal above‐ground biomass of four vineyard-grown varieties: development of a modelling framework to infer temperature-rate response functions

Aims: Forecasting the biomass allocation among source and sinks organs is crucial to better understand how grapevines control the distribution of acquired resources and has a great meaning in term of making decisions about agricultural practices in vineyards. Modelling plant growth and development is one of prediction approaches that play this role when it concerns growth rates in response to variation in environmental conditions

Evaluation of intra-vineyard spatial and temporal variability of leaf area index using multispectral images obtained by satellite (Landsat 8, Sentinel-2) and unmanned aerial vehicle platforms

Estimation of vineyard leaf area index (LAI) is an important aspect for the winegrowers. However, tracking and monitoring are difficult tasks due to time constraints. Satellite and unmanned aerial vehicle (UAV) imaging have become a practical monitoring method for LAI. Nevertheless, for a proper LAI determination, the image’s spatial resolution is a key factor, since low-resolution images are incapable of distinguishing between adjacent vines due to the large area covered in each pixel, this leads to misinterpretation or generalisation of vineyard information.

Ancient and recent construction of Terroirs

The local wine as an area identified and recognized is a complex socio-historical reality that calls an effort of observation and theoretical reflection using various social sciences

Photo-oxidative stress and light-struck defect in Corvina rosé wines: influence of yeast nutritional strategies

Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.

The future of DMS precursors during alcoholic fermentation: impact of yeast assimilable nitrogen levels on the contents of DMSp in young wines

Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters1. The presence of dimethylsulfide (DMS) in those wines is implicated