Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines.

Abstract

Wine aging bouquet is defined as a positive, complex evolution of aromas during bottle aging. The aim of this study was to look for the link between some of the vine status parameters and the development, during wine aging, of volatile compounds such as DMS, tabanones, and some wine aromatic heterocycles. The potential influence of air temperature was investigated as well as vine nitrogen and water status. Wines were obtained by microvinification from plots of Vitis vinifera L. cv. Merlot, Cabernet-Sauvignon, and Cabernet franc, over vintages from 1996 to 2007, and cellar-aged until 2014. Wine aging aromas were quantified using gas chromotography-mass spectrometry. The effects of the vintage and vine water and nitrogen status were greater than the varietal effects. The nine aroma compounds measured showed very high levels in the 2003 vintage. The results revealed a positive link between vine nitrogen status and dimethyl-sulfide and N, S, O-heterocycle levels measured in the aged wines. Levels of 4-[2-butylidene]-3,5,5-trimethyl-2-cyclohexen-1-one and 4-[( 3E)-1-butylidene]-3,5,5-trimethyl-2-cyclohexen-1-one (megastigmatrienones; tabanone) isomers increased when the vines were affected by a water deficit.