GARBAY, Justine; CAMELEYRE, Margaux; LE MENN, Nicolas; RIQUIER, Laurent; BARBE, Jean-Christophe; LYTRA, Georgia

doi:10.1016/j.lwt.2024.116481

GARBAY, Justine
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

CAMELEYRE, Margaux
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

LE MENN, Nicolas
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

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Article de revue

Ce document a été publié dans

LWT - Food Science and Technology. 2024-07, vol. 204

Résumé en anglais

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< Réduire

Mots clés en anglais

Aroma Volatiles

Climate Change

Fruity Notes

Late-Ripening Varieties

Red Wine

URI

https://oskar-bordeaux.fr/handle/20.500.12278/206074

DOI

http://dx.doi.org/10.1016/j.lwt.2024.116481

Unités de recherche

Oenologie - UMR 1366

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Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method

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Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche