Crafting wine’s signature: exploring volatile compounds from terroir to aging

Abstract

The unique characteristics of terroir play a fundamental role in shaping the identity and quality of wines, influencing the aromatic complexity of young wines and their long-term aging potential. The volatile compounds responsible for these aromas are crucial to identifying and appreciating a given wine. Determining the best location for each grape is becoming increasingly difficult in the context of climate change. Agronomic practices [1] and appropriate clone selection can help winemakers maintain the desired aromatic trait when optimal placement is impractical. Some examples of sparkling and peppery wines illustrate the specific characteristics of terroir and grape. [2, 3].

Many decisions are then made by the winemaker in the cellar. One of these is which wines to intend to become a reserve. Several complex reactions occur during the aging of the wine in the bottle. In the case of classic method sparkling wines, the wine can improve its qualities during aging for decades until the moment of disgorgement. Selecting sparkling wine bases to create the cuvée for refermentation is one of the most challenging steps in producing the classic method. A deep understanding of the interaction between terroir and winemaking is essential, as the unique characteristics imparted by the vineyard influence the potential of each base wine. The questions we intend to answer include predicting which wines have the highest potential to evolve into fine reserves, the possibility of preserving the floral aroma of some aromatic wines over time, and finally, the influence of packaging on the maintenance of the sensory attributes of wine [4, 5].

References

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[3] L. Caputi et al., ‘Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the “peppery” character of wine’, Journal of Agricultural and Food Chemistry, vol. 59, no. 10, Art. no. 10, 2011, doi: 10.1021/jf200786u.

[4] P. Arapitsas, et al., ‘Monoterpenoids isomerization and cyclization processes in Gewürztraminer wines: A kinetic investigation at different pH and temperatures’, Food Research International, p. 115017, Sep. 2024, doi: 10.1016/j.foodres.2024.115017.

[5] S. Carlin, et al., ‘Flint glass bottles cause white wine aroma identity degradation’, Proc Natl Acad Sci U S A, vol. 119, no. 29, p. e2121940119, Jul. 2022, doi: 10.1073/pnas.2121940119.