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.

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…

Effect of culture and familiarity on wine perception: a study with spanish and british wine experts

Wine perception results from the interaction between the wine and its intrinsic and extrinsic characteristics and the experience [1], background and beliefs of the consumer [2,3]. Among all of the factors affecting wine perception, in this study we focused on culture and cognitive processes, working under the hypothesis that higher familiarity with wines would induce higher perceived quality. Furthermore, we hypothesised that culture would influence the verbalisation of wine properties associated with the different experiences of consumers from different cultures.

Use of fumaric acid on must or during alcoholic fermentation

Fumaric acid has been approved by the OIV in 2021 for its application on wine to control the growth and activity of lactic acid bacteria. Fumaric acid is currently being evaluated by the OIV as an acidifier of must and wine. Investigations during the 2023 vintage provided further information on its use on must or during AF, thus completing information provided during the previous vintage.

Methodology for soil study and zoning

La caractérisation des sols en vue d’une étude de terroirs viticoles peut être réalisée à différents niveaux de complexité, suivant le nombre de variables pris en compte et suivant le fait que celles-ci sont spatialisées ou non

The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Selected ion flow tube mass spectrometry: a promising technology for the high throughput phenotyping of grape berry volatilome

Wine grapes breeding has been concentrating a lot of efforts within the grape research community over the last decade. The quick phenotyping of genotype quality traits including aroma composition remains challenging. Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), a technology first available in 2008 and developing rapidly, could be particularly valuable for this usage. The aims of this study were i) to use SIFT-MS, to analyze the whole volatilome from different grape varieties, ii) to assess the ability of this technology to discriminate varieties according to their grape aroma composition, and iii) to study the stability of SIFT-MS signal over maturation to define a sampling strategy.