Using common viticultural practices to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer N red wines from a temperate climate wine region with very cool nights

Geffroy, Olivier; Calzi, Marco Li; Ibpfelt, Kasper; Yobrégat, Olivier; Feilhes, Carole; Dufourcq, Thierry

doi:10.20870/oeno-one.2019.53.4.2459

Cited by 3 publications

(5 citation statements)

References 33 publications

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“…Indeed, mean irradiation, hours of sunshine and cumulative solar exposure (CSEv) over the maturation showed a positive contribution to prediction models for (-)-rotundone concentrations in wine (Geffroy et al, 2019a;Harner et al, 2019). These observations are in accordance with studies showing that defoliation can enhance (-)-rotundone when implemented in cool-climate vineyards, where the increasing effect on berry surface temperature is limited (Homich et al, 2017, Geffroy et al, 2019b.…”

Section: Green and Peppery Flavourssupporting

confidence: 84%

“…Aroma expression in grapes and wines is positively related to radiation. High radiation reduces green flavours (methoxypyrzaines and C6 compounds; Koch et al, 2012) and increases fruity flavours induced by monoterpenes (Friedel et al, 2016), volatile thiols, esters (Šuklje et al, 2014), C 13 -norisoprenoids (Marais et al, 1999) and peppery notes from (-)-rotundone (Geffroy et al, 2019a, Geffroy et al, 2019b.…”

Section: Figure 2 Overview Of the Terroir Effect On Aromas In Grapesmentioning

confidence: 99%

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Recent advancements in understanding the terroir effect on aromas in grapes and wines

et al. 2020

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Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by environmental factors such as soil and climate. By deconstructing the effect of measurable soil and climate parameters on grape and wine aroma compounds, the terroir effect on wine typicity can be better understood. Climate influences on vine development and grape ripening are mainly associated with temperature, radiation and rainfall, while soil influences are primarily associated with water availability and nitrogen supply. Significant advances have been made over recent years in understanding wine aromas and their molecular basis and influences of climate and soil on a wide range of molecules responsible for wine aroma expression. This article aims to review these recent research advances to obtain a more comprehensive understanding of how terroir influences wine typicity. The effect of terroir on wine quality and typicity is sometimes considered intangible and difficult to explain on a scientific basis. By combining agronomic, analytical and sensory approaches, however, this review shows that the terroir effect is mediated by measurable factors that can easily be monitored in the vineyard. Assessment of the results compiled by this review allows the suggestion that terroir expression at specific sites might be maximized by choosing appropriate plant material in relation to soil and climate, by acting on manageable parameters like vine water and nitrogen status, or by implementing canopy management to modify microclimate in the bunch zone.

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Section: Green and Peppery Flavourssupporting

confidence: 84%

Section: Figure 2 Overview Of the Terroir Effect On Aromas In Grapesmentioning

confidence: 99%

Recent advancements in understanding the terroir effect on aromas in grapes and wines

et al. 2020

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“…Indeed, as a result of the expected rise in temperature during the berry development stage, climate change is already decreasing IBMP levels in finished wines (Pons et al, 2017). To our knowledge, in experimental Fer wines made during the last decade without the aim of minimising IBMP content, concentrations did not exceed 27 ng/L, including in those from cool climate vineyards (Geffroy et al, 2015;Geffroy et al, 2019;Poitou et al, 2017). These data from the literature indicate that IBMP is neutrally perceived by consumers in Sauvignon and Fer wines at the usual concentration levels.…”

Section: Resultsmentioning

confidence: 77%

“…Sauvignon and Fer are two grape cultivars grown in the southwest of France within the Protected Designation of Origin (PDO) Gaillac, which cover 500 and 1000 ha respectively, according to the local winegrower association (www.vinsgaillac.com). Wines made from these two grape cultivars, which are known to be regular IBMP producers (Allen et al, 1991;Davaux, 2005;Geffroy et al 2019;Lacey et al, 1991;Poitou et al, 2017), were used as base wines for this study. In both base wines, the best estimate threshold (BET) for olfactive detection of IBMP was also determined to find out the concentration Olivier Geffroy et al at which the addition of IBMP can be perceived by panelists.…”

Section: Introductionmentioning

confidence: 99%

3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area

Geffroy

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et al. 2020

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3-isobutyl-2-methoxypyrazine (IBMP) is a grape-derived aroma compound responsible for the bell pepper character of wine. It is still unclear whether this molecule is always negatively perceived by consumers. The objective of this study was to establish a consumer rejection threshold (CRT) for IBMP in French white and red wines from the Gaillac area made from Sauvignon and Fer respectively.The best estimate thresholds (BET) were determined by carrying out three-alternative forced choice (3-AFC) tests: 5.5 ng/L for Sauvignon and 16.8 ng/L for Fer. For the estimation of the CRT, consumers (n = 48) received pairs of samples consisting of a base wine and a base wine spiked with an ascending concentration of IBMP. They were asked to indicate which sample they preferred, and the CRT was calculated as the concentration for which the spiked sample was significantly rejected. CRTs were determined at 50 ng/L and 30 ng/L for Sauvignon and Fer respectively.Our findings indicate that IBMP is more acceptable in white wine than in red wine. As IBMP concentrations reported in the literature for Sauvignon and Fer are generally below CRT concentrations, IBMP appears to be neutrally perceived by consumers at usual concentrations in wines from Gaillac made from these two cultivars.Our findings tend to contradict the belief in the wine industry that consumers systematically reject ‘vegetative’ styles of wines, and do not encourage local winegrowers and winemakers to necessarily implement viticultural or enological practices to minimise IBMP concentrations in wine.

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“…Rotundone was first isolated a little over a decade ago [1], and subsequent work has shown rotundone is found in the skins of certain grape varietals [2], including Shiraz/Syrah [1] and Noiret [3]. The concentration of rotundone in the skins of these grapes can be altered via viticulture practices [3][4][5]. Similarly, the amount of rotundone in wines made from these grapes can be controlled via enological practices, including how long the wines are left to ferment on the skins [2].…”

Section: Introductionmentioning

confidence: 99%

Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine

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Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific anosmia for rotundone, as some individuals are unable to detect it even at high concentrations, despite otherwise normal olfaction. This may affect perception of and preference for rotundone-containing wines. Here, we report rotundone detection thresholds (orthonasal n = 56; retronasal n = 53) and rejection thresholds (n = 86) in red wine for a convenience sample of non-expert consumers in Pennsylvania. Focus groups were conducted to better understand consumer attitudes and preferences for rotundone. Ortho- and retronasal detection thresholds were nearly identical (140 v. 146 ng/L). Roughly 40% of our sample was anosmic to rotundone, extending evidence for a specific anosmia to a North American cohort. As ortho- and retronasal thresholds were extremely similar, future work on rotundone can rely on orthonasal assessment. In our participants, added rotundone was generally disliked, and in focus groups, the concept of a ‘peppery’ wine was not appealing. Winemakers need to carefully consider biological and attitudinal segmentation when making and marketing peppery wines. Further work is needed to identify the genetic basis for this anosmia.

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Using common viticultural practices to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer N red wines from a temperate climate wine region with very cool nights

Cited by 3 publications

References 33 publications

Recent advancements in understanding the terroir effect on aromas in grapes and wines

Recent advancements in understanding the terroir effect on aromas in grapes and wines

3-Isobutyl-2-methoxypyrazine is neutrally perceived by consumers at usual concentrations in French Sauvignon and Fer wines from the Gaillac area

Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine

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