Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines

Abstract

Background and aims: Wine is a beverage characterized by its pleasant aromatic features. These sensory notes are determined by the specific concentrations of odorous chemical compounds in each wine. Many of these aroma compounds arise directly or indirectly from the grapes, and their formation is affected by both grape metabolism and the viticultural ecosystem. Two studies were done with the 2015 vintage of Vitis vinifera L. cv. Grenache in Denominación Origen Somontano, a wine region of northern Aragon, Spain. In one study, we analysed wine from vineyards with different potentials: high potential, defined by balanced yield and high exposed leaf area (surface foliaire exposée, SFE, expressed in square metres) relative to production (P, expressed as kilograms of grapes) (i.e. high SFE:P ratio); and low potential, defined by unbalanced yield and low SFE:P ratio. In the other study, we analysed wine produced from grapes harvested at different times and therefore at different stages of ripening. The aim was to determine the effects of these variables on the aromatic compound profile of the wines.
 Methods and results: Concentrations of major aroma compounds were determined by gas chromatography (GC) with flame ionization detection, those of minor and trace aroma compounds by GC–mass spectrometry (MS), and those of pyrazines by thermal desorption–GC coupled with GC–MS. In the first study, wines from high-potential vineyards had higher concentrations of some compounds, such as esters of fermentative origin (isoamyl acetate, ethyl lactate and diethyl succinate), esters of varietal origin (ethyl dihydrocinnamate, methyl vanillate and ethyl vanillate), and terpenols (linalool and geraniol). In contrast, wines from low-potential vineyards had higher concentrations of 3-isopropyl-2-methoxypyrazine, γ-nonalactone and volatile phenols. In the second study, concentrations of varietal compounds such as rotundone and linalool increased with extended maturation. Furthermore, as ripening progressed, the ester to acid ratio for linear fatty acid ethyl esters generally increased while that for branched fatty acid ethyl esters tended to decrease. Acetaldehyde concentration was decreased in wines produced from grapes harvested at the latest date, a result that may be related to increased polyphenol content.Conclusions: The results of these studies provide an approximation of how the aromatic compound profile of a Grenache wine may differ between vineyards with different characteristics.Significance and impact of the study: We suggest explanations for these differences, which may guide the choice of harvest date.

A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds

“…It is clear that a connection between harvest time and concentrations of esters and acids in the wine exists. Studies have shown that the sensory differences observed in Grenache wines made with grapes with different ripening stages could be explained by the variability in the concentration of important major volatile compounds, such as esters and acids [ 65 ]. Slightly higher concentrations of fatty acids were measured in C14 wine than in US14 wine; the application of HPUs on crushed grapes led to a modification in these compounds.…”

A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept

“…The ripening process is highly complex, with concentrations of precursors and metabolites increasing or decreasing significantly over time. However, our understanding of how changes during ripening influence the aroma profile of wine remains limited [64,65].…”

Impact of Cluster Thinning on Wine Grape Yield and Fruit Composition: A Review and Meta-Analysis

“…Like TSS and pH, MOD CT severity may best promote aroma volatile production due to MOD leading to the strongest sink strength. CT typically enhances LA : Y, which has previously been shown to regulate volatile production [115]. In some studies, the higher LA : Y increased TSS in fruit at harvest maturity [32,33,74].…”