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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALLAMY, Lucile
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorVAN LEEUWEN, Cornelis
ORCID: 0000-0002-9428-0167
IDREF: 200518208
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPONS, Alexandre
dc.date.accessioned2024-01-24T09:27:28Z
dc.date.available2024-01-24T09:27:28Z
dc.date.issued2023-07-31
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/187463
dc.description.abstractEnChoice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles and balance. Relationships between the sensory attributes and aroma compounds of Merlot and Cabernet-Sauvignon grapes that were harvested sequentially and the resulting wines were evaluated for two vintages: 2012 and 2014. The fine-tuning of the harvest date modulated the aromas of the young wine and impacted the intensity of the cooked fruit aromas for both Merlot and Cabernet-Sauvignon. No correlation was observed between the must and wine in terms of the intensity of the cooked fruit aroma. In order to observe an impact on the intensity of the cooked fruit aroma it was necessary to delay the harvest date of Cabernet-Sauvignon by 4 to 12 days in 2012 and 2014 respectively. This value was 7 days for Merlot wines (2014 vintage). Furanones, lactone and ketones were well correlated with the perceived intensity of the cooked fruit aroma in the young wine. In addition, the highest concentrations of γ-nonalactone, 3-methyl-2,4-nonanedione, massoia lactone and furaneol were detected in Merlot wines made using late-harvested grapes. At the measured concentrations, these compounds can explain the aroma of cooked fruit detected in the red wines. Similar results were obtained for the Cabernet-Sauvignon wines made from grapes from a later harvest. The volatile compounds produced from the lipoxygenase pathway in the grapes were putatively involved in the evolution of the aroma of the red wines from sequential harvest dates, opening up the possibility of managing aroma profiles through harvest date decisions. These findings are important, as the identification of measurable key chemical parameters in grapes could provide grape growers and winemakers objective indicators for predicting final wine style and quality.
dc.language.isoENen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subject.enAroma
dc.subject.enClimate Change
dc.subject.enFuranones
dc.subject.enKetones
dc.subject.enLactone
dc.subject.enRipening
dc.subject.enWine
dc.title.enImpact 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
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2023.57.3.7458en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOeno Oneen_US
bordeaux.page99 - 112en_US
bordeaux.volume57en_US
bordeaux.hal.laboratoriesEcophysiologie et Génomique Fonctionnelle de la Vigne (EGFV) - UMR 1287en_US
bordeaux.hal.laboratoriesUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]en_US
bordeaux.issue3en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux Sciences Agroen_US
bordeaux.institutionINRAEen_US
bordeaux.institutionBordeaux INP
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Oeno%20One&rft.date=2023-07-31&rft.volume=57&rft.issue=3&rft.spage=99%20-%20112&rft.epage=99%20-%20112&rft.au=ALLAMY,%20Lucile&VAN%20LEEUWEN,%20Cornelis&PONS,%20Alexandre&rft.genre=article


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