Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GARBAY, Justine | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | CAMELEYRE, Margaux | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | LE MENN, Nicolas | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | RIQUIER, Laurent | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | BARBE, Jean-Christophe
ORCID: 0000-0001-6013-4770 IDREF: 244202567 | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | LYTRA, Georgia
IDREF: 167765744 | |
| dc.date.accessioned | 2025-04-09T15:46:41Z | |
| dc.date.available | 2025-04-09T15:46:41Z | |
| dc.date.issued | 2024-07 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/206074 | |
| dc.description.abstractEn | Under climate change, the fruity aroma of Bordeaux red wines is changing, tending toward undesirable aromas like dried and cooked fruits. To adapt to these changes in aroma, a strategy could be to introduce to Bordeaux vineyards late-ripening grape varieties more suited to drier, sunnier and warmer conditions. A comparative analysis involved traditional Bordeaux red wines (Merlot, Cabernet-Sauvignon, and Cabernet franc) and those from late-ripening grape varieties originating from high-temperature climates (Yiannoudin, Syrah, Agiorgitiko, Xinomavro, Touriga Nacional, Grenache, and Tempranillo). Using a semi-preparative HPLC method, aroma extracts from these ten red wines were fractioned, isolating fruity notes for HPLC–Fruity Aromatic Reconstitutions (FAR). Through a free sorting task, three clusters emerged. Targeted GC-MS analysis highlighted nine compounds characterizing sensory clusters, including ethyl 2-methylpropanoate, ethyl hexanoate, ethyl 6-hydroxyhexanoate, linalool, α-terpineol, α- and β-ionones, hexanol and (Z)-3-hexenol. Through the realization of sensory profiles, it has been demonstrated that by incorporating these compounds into a fruity model solution, fresh red- and black-berry fruit notes are intensified. © 2024 | |
| dc.language.iso | EN | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject.en | Aroma Volatiles | |
| dc.subject.en | Climate Change | |
| dc.subject.en | Fruity Notes | |
| dc.subject.en | Late-Ripening Varieties | |
| dc.subject.en | Red Wine | |
| dc.title.en | Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.lwt.2024.116481 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | LWT - Food Science and Technology | en_US |
| bordeaux.volume | 204 | en_US |
| bordeaux.hal.laboratories | Oenologie - UMR 1366 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | false | |
| dc.rights.cc | CC BY-NC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=LWT%20-%20Food%20Science%20and%20Technology&rft.date=2024-07&rft.volume=204&rft.au=GARBAY,%20Justine&CAMELEYRE,%20Margaux&LE%20MENN,%20Nicolas&RIQUIER,%20Laurent&BARBE,%20Jean-Christophe&rft.genre=article |