Abstract
The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the issue of the role of vine water deficit in the overall quality of fine aged wines, a large set of wines from four Bordeaux appellations were subjected to sensory analysis. As vine water status can be characterized by carbon isotope discrimination (δ13C), this ratio was quantified for each wine studied. Statistical analyses combining δ13C and sensory data highlighted that δ13C-values discriminated effectively between the most- and least-typical wines. In addition, Principal Component Analysis (PCA) revealed correlations between δ13C-values and truffle, undergrowth, and mint aromatic notes, three characteristics of the red Bordeaux wine aging bouquet. These correlations were confirmed to be significant using a Spearman statistical test. This study highlighted for the first time that vine water deficit positively relates to the perception of aging bouquet typicality, as well as the expression of its key aromatic nuances.
Highlights
The balance between youthful fruitiness and tertiary aromas of fine aged wines within a complex, harmonious ensemble is sought-after by wine professionals (Robinson and Harding, 2006; Jackson, 2009).A significant mystery still surrounds the development of positive wine aging characteristics, usually called aging bouquet
As vintage quality is closely determined by the climatic conditions during vine development and grape ripening, vine water status, we hypothesized a potential impact of vine water deficit on aging bouquet development during bottle storage
This study provides new insights into the influence of vine water status on aging bouquet expression in fine red Bordeaux wines
Summary
The balance between youthful fruitiness and tertiary aromas of fine aged wines within a complex, harmonious ensemble is sought-after by wine professionals (Robinson and Harding, 2006; Jackson, 2009). A significant mystery still surrounds the development of positive wine aging characteristics, usually called aging bouquet. Its chemistry and the factors responsible are not fully understood or well-characterized. Deciphering the aging bouquet typicality of red wines remains one of the main current challenges in wine science. Major advances have been made toward elucidating this complex olfactory concept, both from sensory and molecular perspectives. Specific aromatic properties (Picard et al, 2015a), as well as the contribution of several chemical markers (Picard et al, 2015b, 2016a), have been identified
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