Macrowine 2021
IVES 9 IVES Conference Series 9 Revealing the origins of old bordeaux wines using terpene quantification

Revealing the origins of old bordeaux wines using terpene quantification

Abstract

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing (1). Bordeaux red wine ageing bouquet is defined by the association of several odours including fresh and fruity notes sometimes related to specific compounds. Some of those molecules, such as thiols or DMS are issued from precursors produced by the grapevine (2–5). On the another hand, several compounds such as terpenes are produced by the grape as precursors (6) and released during ageing. The aroma of aged wines , the “bouquet” could originate directly in grapes thanks to flavour precursors (7). In this study we addressed the questions: What is the most important between vintage and terroir in wine identity? And is there a molecular signature in the aroma of old wines linked to grape origin and revealed during ageing?Over 80 volatile molecules including DMS, esters, terpenes, mint terpenes, C13-norisoprénoïdes, volatiles oak wood compounds and off-flavors were quantified by GC/MS in 80 red Bordeaux wines (7 domains x 12 vintages between 1990 and 2007). A statistical analysis was performed on the dataset. First, the presence of most of the targeted molecules were identified in the 80 wines and the link between their contents and the wines’ ages was evaluated. After that, the hypothesis of wine identity being linked to wood contact or off-flavors was rejected. Next, principal component analysis (PCA) on the data showed a separation between the 7 vineyards studied. Each Bordeaux area and domain could be represented by one or several molecules. Then, a discriminant factor analysis (DFA) showed the weight of each compound in the separation. The terpenes, in particular terpinen-1-ol, terpinen-4-ol and α-terpinene, were implicated to the partitioning of vineyards. A degradation of the separation of the wines is observed if terpenes levels are excluded from the data set. Nevertheless, the separation is not effective based on solely terpene levels. The profile of terpenes in the molecular signature of these Bordeaux old wines is important but the signature of studied domains is incomplete without the other compounds.These results highlight the specificity of productions areas and the existence of a molecular identity unique to each domain beyond the effect of vintage and the passage of years. The terroir and blending practiced in Bordeaux are probably involved in this singular molecular identity.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Justine Laboyrie

Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France ,Davide Slaghenaufi, Department of Biotechnology, University of Verona 37029 San Pietro in Cariano, Italy Giovanni Luzzini, Department of Biotechnology, University of Verona 37029 San Pietro in Cariano, Italy Maurizio Ugliano, Department of Biotechnology, University of Verona 37029 San Pietro in Cariano, Italy Laurent Riquier, Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France Stéphanie Marchand, Unité de recherche Oenologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France

Contact the author

Keywords

red wines identity, ageing, gas chromatography analysis, terpenes, terroir

Citation

Related articles…

Phenolic composition profile of cv. Tempranillo wines obtained from severe shoot pruning vines under semiarid conditions

One of the limitations of vineyards in warm areas is the loss of wine quality due to higher temperatures during the grape ripening period. In order to adapt the vineyards to these new climatic conditions, a possible solution is to delay the ripening process of the grapes towards periods with milder temperatures, by means of management practices and thus improve the quality of the fruit and the wine produced. The technique of severe shoot pruning (SSP) has proven useful in achieving this objective.

Read More

Correspondence between physiological plant variables and carbon isotope composition in different climate winegrape regions

The climate is the environmental factor that contributes with greater weight in the variability of the yield and the composition of the grape, therefore, it is key in the determination of the typicity of the product. Of the environmental factors, the evolution of water availability conditions, among other things, the biochemical evolution of the compounds of the grape and the type of wine to be elaborated. An integrating parameter of the hydric state of the plant is the carbon isotopic composition (δ13C). This indicator is a useful parameter to characterize the water status during the maturation period and estimate the transpiration efficiency or water use efficiency (EUA) in the vine.

Read More

Decline of new vineyards in Southern Spain

In-season vineyard pest management relies on proper timing, selection, and application of products. Most of the research on pest management tends to focus on the influence of regional conditions on these aspects, with an emphasis on product timing and efficacy evaluation. One aspect that is not fully vetted in various vineyard regions is application (sprayer) technology. The purpose of this study was to determine the influence of regional conditions on sprayer performance in commercial wine grape vineyards in eastern Washington.

Read More

Extraction of polyphenols from grape marc by supercritical fluid extraction (SFE) and evaluation of their ‘bioavailability’ as dietary supplements

In the winemaking process, several compounds that remain in the grape skins and seeds after the fermentation stage are bioactive-compounds (substances with potential beneficial effects on health) that can be extracted in order to recovery valuable substances with a high commercial value for the cosmetic, food (nutraceuticals) and pharmaceutical industries. The skins contain significant amounts of bioactive substances such as tannins (16-27%) and other polyphenolic compounds (2-6.5%) in particular, catechins, anthocyanins, proanthocyanins, quercetin , ellagic acid and resveratrol.

Read More

Vitamin content of grape musts and yeast nutrition: A review

The management of yeast nutrition is an essential approach for a better control over wine fermentation process. Most of the researches on this subject in the last decades focused on nitrogen nutrition. However, vitamins, while being key compounds for yeast metabolism as co-factors for numerous enzymatic activities, were left mostly unexplored.

Read More