italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Maturity and viticultural techniques strongly impact rotundone concentration in red wines from Vitis vinifera L. cv. Duras

Maturity and viticultural techniques strongly impact rotundone concentration in red wines from Vitis vinifera L. cv. Duras

Olivier Geffroy, IFV Sud-Ouest (F)

Maturity and viticultural techniques strongly impact rotundone concentration in red wines from Vitis vinifera L. cv. Duras
Pictures

Rotundone is a grape derived aroma compound responsible for peppery notes in red wines. It has been identified at concentrations surpassing its perception threshold in several red international cultivars (Shiraz, Malbec, Pinot Noir and Gamay), in grape varieties grown in the North East of Italy (Schioppettino and Vespolina) and in the South West of France (Duras, Fer Servadou, Négrette, Prunelard and Abouriou). 

In 2011 and 2012, two separate experiments were carried out in order to determine the effect of maturity and viticultural techniques on the rotundone concentration in red wines from Duras. These experiments were undertaken using a randomized complete block design with three replicates per treatment. 

In the first experiment, wines were made from grape samples picked at five levels of maturity. In the second one, four viticultural techniques were investigated around veraison and compared with a control treatment: 100% fruit zone leaves removal, 40% grape thinning, jasmonic acid spraying and 4 irrigations of 10 mm of rain. 

In this video Olivier Geffroy presents the results obtained that provide key and practical elements to manipulate peppery aromas in Duras wines. It might also assists growers producing Shiraz, Pinot Noir, Gamay and other varieties where rotundone makes a significant contribution to wine aroma. 

KeyWords: rotundone, peppery aroma, Duras, maturity, leaf removal, grape thinning, irrigation, jasmonic acid

 

Finalist of the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)

Note

The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

 

Published on 03/31/2016
Item available in francais spagnolo
Premium Contents Area
  • START THE VIDEO (Olivier Geffroy, streaming 16 min )
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,640625