Study of the fruity aroma of red wines through perceptual interactions among volatile compounds in the context of climate change for the Bordeaux vineyard

Abstract

The fruity aroma of red wines is described by a wide range of descriptors, ranging from fresh fruits to ripe and jammy fruits, to candied fruits and prunes notes [1]. The fruity quality of a red wine is characterized by notes of fresh and jammy red- and black-berry fruits. Although many sensory attributes are mentioned in the literature, knowledge regarding the qualitative fruity aroma of red wines in relation to their chemical composition still requires further investigation. However, at least one component of this fruity expression reflects perceptual interactions primarily involving esters, as well as other families of aromatic molecules [2,3]. In recent years, changes in the fruity expression of Bordeaux red wines, characterized by the emergence of notes of cooked and dried fruits, have been reported and correlated with climate change [4]. Thus, technicians in the wine industry and scientists emphasize the need to take precautions to preserve the fresh fruity aroma of Bordeaux red wines. One adaptation strategy involves introducing late-ripening grape varieties selected for their potentially suitable vegetative cycle under future climatic conditions into Bordeaux vineyard. This study proposes a better understanding of the fruity aroma of red wines derived from Bordeaux grape varieties, as well as those cultivated around the Mediterranean basin. Through sensory approaches, it has been demonstrated that Bordeaux red wines exhibit similarities with red wines derived from grape varieties grown around the Mediterranean in terms of their fruity character. A detailed characterization of the contribution of volatile compounds of interest in the perception of fruity notes has been conducted. Perceptual interactions between compounds from the monoterpenic, C13-norisoprenoid and C6 alcohols families, mixed with esters, have revealed the importance of these compounds in the perception of fruity notes. Finally, the addition of these volatile compounds to a red wine shows a decrease in cooked fruit notes and an increase in fresh black-berry fruits notes. This research opens up new perspectives in oenology, such as controlling the levels of these different aromatic families of interest through various practices, as well as the potential introduction of “new” grape varieties into Bordeaux wine blends.

References

[1] van Leeuwen, C., Barbe, J. C., Darriet, P., Destrac-Irvine, A., Gowdy, M., Lytra, G., … & Thibon, C. (2022). Aromatic maturity is a cornerstone of terroir expression in red wine: This article is published in cooperation with Terclim 2022 (XIVth International Terroir Congress and 2nd ClimWine Symposium), 3-8 July 2022, Bordeaux, France. Oeno One, 56(2), 335-351.

[2] Pineau, B., Barbe, J. C., Van Leeuwen, C., Dubourdieu, D. (2009). Examples of perceptive interactions involved in specific “red-” and “black-berry” aromas in red wines. Journal of Agricultural and Food Chemistry, 57(9), 3702-3708.

[3] Lytra, G., Tempere, S., Revel, G. D., Barbe, J. C. (2012). Impact of perceptive interactions on red wine fruity aroma. Journal of Agricultural and Food Chemistry, 60(50), 12260-12269.

[4] Allamy, L., van Leeuwen, C., Pons, A. (2023). Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: A focus on cooked fruit molecular markers. OENO One, 57(3), 99-112.