Two more very interesting short speeches from the first Enoforum Web Conference, where the results of research the origin of the dried fruit flavors and key odorants of French Syrah wines from the northern Rhone valley were presented.
Alexandre Pons from the ISVV - Institut des Sciences de la Vigne et du Vin in Bordeaux - presented his work entitled "Impact of climate change on the aroma of red wines: a focus on dried fruit aromas". The volatile composition of grapes (free and bound forms) contributes greatly to the varietal aroma and quality of wines. Several agronomical parameters affect grapes composition and wine quality: maturity level at harvest, water status, and the intensity of sun exposure. Of course vinification of non-healthy grapes can induce off-flavors in the wine. All these parameters are strongly linked with the climate (meso or micro), and its modification may induce strong modification of the grape composition. In this context, several studies were run these last years to study the origin of the dried fruit flavors (DF, prunes and dried figs) detected in must and young red wines. Indeed, these nuances are becoming more and more frequent in young wines, especially those made from Merlot grapes. The aroma compound composition of Merlot (M) and Cabernet Sauvignon (CS) musts and wines was investigated to identify specific molecular markers responsible for DF.
Videos of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)
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