Fruity expression of red wines resulting from varieties adapted to climate change. A comparative study with the "traditional" grape varieties planted in Bordeaux

Justine Garbay, Margaux Cameleyre, Nicolas Le Menn, Jean-Christophe Barbe, Georgia Lytra
2021 Zenodo  
Currently, one of the major issues for the wine sector is the impact of climate change linked to the increasing temperatures recorded and expected in the upcoming years. The vegetative cycle of the grape varieties authorised and planted in the Bordeaux wine region is tending to shorten, affecting the physicochemical parameters of the grapes and, consequently, the quality of the wines. In some varietals, the attenuation of their fresh fruity character is accompanied by the accentuation of
more » ... ruit notes [1]. As of today, winegrowers must implement adaptive strategies to continue producing high quality wines in a climate that is becoming warmer and drier. Some winegrowers have initiated changes in the mix of vine varieties [2]. This study intends to explore the fruitiness in wines produced from grape varieties adapted to the future climate of Bordeaux. Indeed, Bordeaux wines currently have a recognized fruity typicity [3], that it is imperative to preserve to maintain its reputation and avoid economic and, therefore social consequences. For that, commercial single–varietal wines from 2018 vintage made from the main grape varieties grown in the Bordeaux region (Merlot and Cabernet-Sauvignon) as well as from indigenous grape late-ripening varieties from the Mediterranean basin were collected, such as France (Cabernet-Franc, Cabernet-Sauvignon, Merlot and Syrah), Greece (Agiorgitiko, Xinomavro), Portugal (Touriga Nacional) and Spain (Garnacha and Tempranillo). Wines were evaluated sensorially: a sorting task was instructed to the panel and descriptive analyses of all wines were recorded with descriptors related to the fruity character of each wine. To study their fruity aroma expression, samples were prepared from wine, using an HPLC method which preserves wine aroma and isolates fruity characteristics in 25 specific fractions [3]. A trained panel evaluated sensorially the fractions. The descriptors characterising each wine matched those attributed to the different fractions. Then all fractions with intense fruity [...]
doi:10.5281/zenodo.5346548 fatcat:jvsadninozev7azfc4xosnzs2i