IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Exploring the influence of terroir on the sensorial and aroma profiles of wines – An application to red wines from AOC Corbières

Exploring the influence of terroir on the sensorial and aroma profiles of wines – An application to red wines from AOC Corbières

Abstract

The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas). Depending on their concentrations and interactions with other molecules, aromatic compounds contribute, to different extents, to the final bouquet of the wines. The analysis of the profile of volatile compounds of a wine can help exploring the chemical link between the product and the terroir from which it originates. Indeed, when referring to the concept of terroir, grape variety expression in wine results from an interaction between the place (climate, soil) and the people (tradition, viticultural practices and winemaking) [2,3]. These parameters can influence the final concentration of aromas, thus contributing to the overall sensory perception. To explore the influence of “terroir” factors on the aromatic and sensory profile of wines, red wines from the AOC Corbières were subjected to a global aromatic and sensory analysis. The aim is to identify the “molecular markers” that can characterise the different wines and to assess whether these markers are related to each other and explained by their area of origin. The aromatic profile was evaluated by HS-SPME-GC-MS and the sensory analysis was performed by a QDA (Quantitative Descriptive Analysis) profile method.  The terroir and winemaking parameters (type of winemaking, yeast, blending) were considered and multifactorial analysis were performed to link these data to the aromatic and/or sensory profiles. Statistical analysis highlight differences either between the samples and the study areas. Differences in the aroma profile were mainly attributed to some fermentative (e.g. acetate and ethyl esters) and varietal (e.g. terpenols and C13-norisoprenoids) aromas. Sensory analysis showed significant differences between samples on some quality descriptors (e.g. cooked red fruit). New interpretation leads are being explored to connect these first results to future experiments.The aromatic profile of a wine is the result of volatile molecules present in grapes (varietal or primary aromas) and those produced during the winemaking process of fermentation (secondary aromas) and during wine aging (tertiary aromas). Depending on their concentrations and interactions with other molecules, aromatic compounds contribute, to different extents, to the final bouquet of the wines. The analysis of the profile of volatile compounds of a wine can help exploring the chemical link between the product and the terroir from which it originates. Indeed, when referring to the concept of terroir, grape variety expression in wine results from an interaction between the place (climate, soil) and the people (tradition, viticultural practices and winemaking) [2,3]. These parameters can influence the final concentration of aromas, thus contributing to the overall sensory perception. To explore the influence of “terroir” factors on the aromatic and sensory profile of wines, red wines from the AOC Corbières were subjected to a global aromatic and sensory analysis. The aim is to identify the “molecular markers” that can characterise the different wines and to assess whether these markers are related to each other and explained by their area of origin. The aromatic profile was evaluated by HS-SPME-GC-MS and the sensory analysis was performed by a QDA (Quantitative Descriptive Analysis) profile method.  The terroir and winemaking parameters (type of winemaking, yeast, blending) were considered and multifactorial analysis were performed to link these data to the aromatic and/or sensory profiles. Statistical analysis highlight differences either between the samples and the study areas. Differences in the aroma profile were mainly attributed to some fermentative (e.g. acetate and ethyl esters) and varietal (e.g. terpenols and C13-norisoprenoids) aromas. Sensory analysis showed significant differences between samples on some quality descriptors (e.g. cooked red fruit). New interpretation leads are being explored to connect these first results to future experiments.

References

[1] Falqué, E., Fernandez, E., & Dubourdieu, D. (2001). Differentiation of white wines by their aromatic index. Talanta, 54, 271–281.
[2] Kustos, M., Gambetta, J., Jeffery, D.W., Heymann, H., Goodman, S., & Bastiana, S.E.P. (2020). A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance. Food Research International, 130, 2-11.
[3] Vaudour, E. (2002). The quality of grapes and wine in relation to geography: Notions of terroir at various scales. Journal of Wine Research, 13(2), 117–141.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Argentero Alice1, Caille Soline1, Nolleau Valérie1, Godet Teddy1, Verneuil Catherine2, Mouls Laetitia1 and Rigou Peggy1

1UMR SPO, Univ Montpellier, INRAE, Institut Agro
2Syndicat Général de l’AOC Corbières

List of affiliations ¹ ² ³

Contact the author

Keywords

Terroir, molecular marker, Aroma compounds, HS-SPME-GC-MS, Sensorial analysis

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

REGAVID a decision tool to deficit irrigation in a temperate climate (DO Monterrei – Spain)

In temperate climates, such as in the North of Spain, the use of irrigation in the vineyard has not been required, due to the usual rainfall from June to August. In some large vineyards, irrigation management has been carried out, based on occasional support irrigation, or for the application of nutrients (fertigation). Currently it is necessary to implement decision support models to manage irrigation water in real time and avoid misuse of a scarce resource. Moreover, quality standards must be achieved, as in the previous rainfed viticulture.

Exploring the inner secrets of grapevine: a journey through plant-microbe interactions

Throughout centuries of anthropocentric breeding, plants have been selectively bred to enhance their quality traits and yield, often overlooking the importance of neglected attributes, like those involved in the interactions with beneficial microorganisms. This phenomenon led to an alteration in the distribution of photosynthetic products, shifting from defence mechanisms to growth, commonly described as ‘domestication syndrome’. Addressing the losses stemming from this condition is imperative just as unravelling the concealed communication between grapevines and beneficial microorganisms.

An infrared laser sensor to characterize the gaseous headspace of champagne glasses under static and swirling conditions

Right after the pouring of champagne in a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1]

Can the satellite image resolution be improved to support precision agriculture in the vineyard through vegetation indices?

Aim: This study aims to show the application of a new methodological approach to improve the resolution of Sentinel-2A images and derived vegetation indices through the results from different vineyards. 

An exploration of South Tyrolean Pinot blanc wines and their quality potential in vineyard sites across a range of altitudes

Aim: Pinot Blanc is the third most planted white wine grape in northern Italy’s region of South Tyrol, where small-scale viticultural production permits the examination of the wine’s diverse expressive potential in a small area across a wide range of climatic variables. This study aimed to explore the qualitative potential of Pinot Blanc across a range of climatic variation leading to site-specific terroir expression in a cool climate region.