Use of Production Practices and Sensory Attributes to Characterize Loire Valley Red Wines

Thiollet‐Scholtus, Marie; Caillé, Soline; Samson, Alain; Lambert, Jean; Morlat, René

doi:10.5344/ajev.2013.12141

Cited by 3 publications

(3 citation statements)

References 30 publications

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“…This observation is supported by and based on the observed differences in basic chemical characteristics, such as the higher content of total dry extract and polyphenolic compounds (total phenolic compounds, flavonoids, anthocyanins, flavan-3-ols), the lower content of acids, and the different chromatic parameters of wines produced from the treated grapes. The impact of different viticultural practices on the sensory characteristics of wine was revealed previously (Biarnès et al, 2009;Thiollet-Scholtus et al, 2014), while wine produced from organically grown grapes compared to wine from conventionally grown grapes also demonstrated a change in taste (sour and bitter) and astringency sensations (Pagliarini et al, 2013).…”

Section: Sensory Profile Of Wine Samplesmentioning

confidence: 95%

Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest

Malićanin

Danilović

Cvetković

et al. 2020

SAJEV

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Modern viticulture requires the replacement of hazardous agrochemicals with eco-friendly, bio-based products such as microbial preparations that enhance grape and wine quality while protecting the grapevine from pest and disease attacks. This study investigated the effects of a commercially available Bacillusbased preparation on the volatile and sensory properties of wines made from Vitis vinifera, cv. Prokupac grapes. Three different concentrations of preparation based on Bacillus subtilis Ch-13 were applied to grapevines two weeks prior to harvest. The total soluble solids in the grapes was affected by the application of B. subtilis Ch-1 and the alcohol content of the wine made from these grapes was greater. Wines made from the B. subtilis Ch-13-treated grapes showed an average increase in total phenolic compounds of about 27%, compared to the wine made from the untreated control grapes. The colour intensity of wines from the treated grapes, independently of the concentration, was higher by more than 30% than for the wine from the control grape sample. The B. subtilis Ch-13 treatment also affected the content of 3-methyl-1-butanol, ethyl decanoate and ethyl octanoate in the wine, at about 35%, 40% and 20%, respectively. The latter compounds are responsible for floral and fruity aromas. Generally, wines made from the treated grapes showed similar sensorial characteristics but scored better overall than the control. Principal component analysis showed a clear differentiation between wine made from the control and that from the B. subtilis Ch-13-treated grapes. The results suggest that the application of B. subtilis Ch-13 to grapevines two weeks prior to harvest has a positive effect on wine quality.

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Section: Sensory Profile Of Wine Samplesmentioning

confidence: 95%

Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest

Malićanin

Danilović

Cvetković

et al. 2020

SAJEV

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“…Previous studies considered either only a few different practices (Morlat & Symoneaux, 2008;Renaud-Gentié et al, 2014) or a combination of viticulture, winemaking, and ageing practices (Thiollet-Scholtus et al, 2014) in their grape quality and environmental assessments. They did not mention relationships between these practices and winegrower networks.…”

Section: Winegrowers Share the Same Universal Harvest Practices But Have Different Viticulture Practicesmentioning

confidence: 99%

“…Renaud-Gentié et al (2014) combined several vineyard practices at the field and farm scales to assess their environmental impacts according to the technical management route. And Thiollet-Scholtus et al (2014) characterized various PDO Loire Valley wines according to viticulture and oenology practices and the sensory attributes of the wines. Moreover, Thelier-Huche and Morlat (2000) characterized differences in product quality among vineyards by combining field-scale technical and social analyses, including quantitative measurements and farmer perception surveys.…”

Section: Introductionmentioning

confidence: 99%

Typing winegrower profiles to ease agroecological change in viticulture practices in the Loire Valley, France

Thiollet‐Scholtus

Arceño

Valduga³

et al. 2020

Journal of Wine Research

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Viticulture is a perennial agricultural system that is rooted in tradition but must also adapt to change (e.g. climate change, authorized rate of pesticide uses in the European Union). Viticulture includes a variety of practices whose objective is to produce wine grapes. To help viticulture systems adapt to changes, both field viticulture practices and value chain activities within winegrower networks must be considered. Here, we used socioeconomic and technical surveys to investigate these potential influences on winegrowers' decision-making in regard to adapting to changes, so as to develop a typology of winegrowers in the Loire Valley, France. The surveys were conducted in 2010 with 37 winegrowers managing 56 fields. To our knowledge, this study is the first to use this method to quantify viticulture networks. Our results showed that winegrowers within the same networks share similar behavioural patterns, with non-harvest viticulture practices (e.g. vine density planting, number of buds) characterizing winegrower profiles. Further, our typology reveals viable options for changing practices in a manner that aligns with the sociocultural characteristics of each profile. Agricultural extension services can especially make use of this typology as a starting point to help winegrowers adapt to changes in a more personalized and successful way.

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Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines

Bougreau

Guzzo

Arbault³

et al. 2017

Am J Enol Vitic.

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Use of Production Practices and Sensory Attributes to Characterize Loire Valley Red Wines

Cited by 3 publications

References 30 publications

Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest

Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest

Typing winegrower profiles to ease agroecological change in viticulture practices in the Loire Valley, France

Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines

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