Determination of Volatile Compounds in Grenache Wines in Relation with Different Terroirs in the Rhone Valley

Abstract

This paper describes the study of 19 wines of the Grenache Noir cultivar obtained from representative soils of the Rhone Valley according to their geographical site, climatic conditions, hydrological regulation, and soil profile. Among the volatile compounds analyzed by GC/MS/FID, the concentrations of the varietal compounds (i.e., beta-damascenone, beta-ionone, and geraniol) and those of the compounds without direct influence on the wine aroma (i.e., hexenols and methanol) indicated the existence of two groups of wines. These concentrations were correlated with grape maturity due to the ecosystem and particularly the soil.

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

“…All other compounds, including the esters, alcohols, and monoterpenes, were quantified in the same extract prepared for the methoxypyrazine quantification, using 3-octanol as the internal standard. When the extract from the methoxypyrazine analysis was concentrated to 50%, an aliquot was taken for quantification of esters and further volatile compounds using the chromatographic conditions described by Sabon et al (2002).…”

Head Space Solid Phase Micro-Extraction (HS - SPME) of volatile organic compounds produced by Sporidiobolus salmonicolor (CBS 2636)

“…Beta-ionone has been reported as an aroma compound with fruit and flower aroma characteristics (COOPER; DAVIES; MENARY, 2003;BOVOLENTA et al, 2004). This compound was already found in the aroma of some fruits (IBANÉZ et al, 1998), mango fruit (KATAOKA; LORD; PAWLISZYN, 2000), orange (MAHATTANATAWEE et al, 2005), melon (LAMIKANRA; RICHARD, 2002), tomato (BEZMAN et al, 2003), and wine (SABON et al, 2002). temperature, the higher the amount of volatile compounds present in the Head Space, favouring the extraction.…”

Benefit of ancillary data acquired at the cooperative level to study soil type and climatic zone influence on berry composition: a case study in Rioja appellation

“…In this sense, wine grapes grown on highly permeable soils and under the same environmental conditions with large diurnal temperature differences have faster photosynthetic rates, higher sugar concentrations, and improved chroma and palate (Wang et al, 2015). Sabon et al (2002) also reported the influence of soil on the aromatic composition of Grenache wines, studying representative soils of the Rhone Valley (France) according to their geographical site, climatic conditions, hydrological regulation, and soil profile. Even though there are some studies concerning soil influence on grape quality, van Leeuwen et al (2004) stated that little data have been published related to this subject.…”

“…The timing and duration of the grapevine phenological stages are deeply tied to the prevailing atmospheric conditions (Jones and Davis, 2000), which also contribute to variability in grapevine yield (Santos et al, 2011), wine production and quality (Fraga et al, 2014). Sabon et al (2002) observed that wines produced in the areas furthest to the south of the Valley of Rhone, where maturation occurs early, had high aromatic composition, low total acidity and high potential alcohol in their must. All this variability ultimately affects the winemaking process and microbiological, chemical and sensory aspects of wine (Mira de Orduña, 2010).…”