Terroir 2006 banner
IVES 9 IVES Conference Series 9 The role of œnology in the enhancement of terroir expression

The role of œnology in the enhancement of terroir expression

Abstract

The reality of terroir is reflected by the typicality that it confers on the wine. The relationship between the origin of wine and its quality did already exist before the appearance of œnological science. Producers and merchants have always tried to improve wine quality in order to satisfy their clients. Before being scientific, this approach was empirical. Grands Crus emerged in Bordeaux when wine could be aged thanks to the development of techniques like disinfecting barrels with sulphur candles, racking, topping up and bottling with cork stoppers. Pasteur was the founder of the oenological science. He had a scientific, but also very practical approach. In the 1930’s, the application of the knowledge about pH, oxydo-reduction and colloids to wine production improved stabilisation of wines. The principles of modern red wine vinification and control over malolactic fermentation were first established in Bordeaux Grand Crus in the 1950’s-1960’s, before being internationally adopted. In the 1980 the œnological science progressed in the understanding and the control of alcoholic fermentation. Today, the role of nitrogen, lipids, temperature and oxygen are well understood. Knowledge about yeast genetics helped to select yeasts for various styles of wines. Off flavours in wines are better controlled since the molecules that are involved have been identified. Wine typicality is, among other factors, determined by its aromatic profile. Wines aromas can be different than the aromas in the grapes from which the wine was produced. The understanding of white wine aromas progressed over the last years, but a lot of work has still to be done on red wine aromas. Tannin quality is also a field that is not yet well explained by oenological science. Œnology should not lead to produce uniform « fast wines », but help to produce original and typical wines, for the pleasure of the amateurs and the profitability of wine producing and distributing companies.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Denis DUBOURDIEU

Faculté d’œnologie, Université Victor Ségalen Bordeaux 2, 351, cours de la Libération 33405 Talence, France
Institut des Sciences de la Vigne et du Vin de Bordeaux

Keywords

oenology, terroir, aroma, yeast, typicality

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Mapping climate and bioclimatic indices at high-resolution in vineyard regions

Many of the world’s vineyard regions are located in regions of complex terrain, with the result there is significant local climate variation.
Read More

A DNA-free editing approach to help viticulture sustainability: dual editing of DMR6-1 and DMR6-2 enhances resistance to downy mildew 

The sustainability of viticulture hinges on maintaining quality and yield while reducing pesticide use. Promising strides in this direction involve the development of clones with enhanced disease tolerance, particularly through the knockout of plant susceptibility genes. Knocking out of Downy Mildew Resistant 6 (DMR6) led to increased levels of endogenous salicylic acid (SA), a regulator of immunity, resulting in enhanced tolerance to Downy Mildew (DM) and other diseases in various crops.

Read More

Greek and Cypriot grape varieties as a sustainable solution to mitigate climate change

Aim: The aim of this report is to present evidence on the potential of Greek and Cypriot grape varieties to serve as a sustainable solution to mitigate climate change.

Methods and Results: The work provides a review of recent works involving Greek and Cypriot varieties’ performance under high temperatures and increased dryness.

Read More

Influence of withering on valpolicella docgs grapes volatile composition

The blend of grapes used in the production of the four Valpolicella PDOs red wines, namely Valpolicella, Valpolicella Classico Superiore, Recioto della Valpolicella and Amarone della Valpolicella is quite unique, and includes two main varieties Corvina and Corvinone, and other minor varieties. To a very large extent all these grapes are only grown in the province of Verona. One of the main characteristics of Valpolicella is the use of grapes that are submitted to post-harvest withering. The aim of this study was therefore to evaluate the evolution of the free and glycosidically-bound volatile compounds in Corvina and Corvinone grapes under real production conditions.

Read More

Enhancing table grape production: addressing challenges and opportunities for sustainability and quality improvement

Table grapes, being consumed as fresh, raisins, and transformed products are among the most appreciated fruits worldwide. Its popularity is increasing also due to its organoleptic and nutritional qualities that meet the consumers’ interest in healthier foods. Recent data from International Organization of Vine and Wine (OIV) revealed that table grape production has doubled in the last twenty years, and varietal availability has increased thanks to the several breeding programs.
To maintain the socio-economic impact of this sector, new challenges need to be addressed.

Read More