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Impact of climate change on the aroma of red wines

Alexandre Pons, UR Oenology - ISVV - University of Bordeaux

Impact of climate change on the aroma of red wines

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 project presented by Alexandre Pons, the focus was to identify specific molecular markers responsible for DF in musts and wines, develop a methodology for their quantitation, determine their sensory impact as well as an evaluation of agronomical and enological parameters triggering their formation.

Which specific mixture of compounds expresses these aromas in red wines? What is the impact on long term consumption of red wines marked by dried fruit flavors by consumers’ willingness to pay? It’s essential to understand this phenomenon for a better control or management

Video of the seminar held during Enoforum Italia 2021 (18-10 May 2021)

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Published on 01/11/2022
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