• » Infowine Premium
  • » Revealing the origins of old Bordeaux wines using terpene quantification
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Revealing the origins of old Bordeaux wines using terpene quantification

Justine Laboyrie | ISVV, University of Bordeaux, France

Revealing the origins of old Bordeaux wines using terpene quantification

The overall quality of fine wines is linked to the development of  “bouquet” during wine bottle ageing. Bordeaux red wine ageing bouquet is defined by the association of several odours including fresh and fruity notes sometimes related to specific compounds. Some of those molecules, such as thiols or DMS are issued from precursors produced by the grapevine. On the another hand, several compounds such as terpenes are produced  by the grape as precursors and released during ageing. The aroma of aged wines , the “bouquet” could originate directly in grapes thanks to flavour precursors.

In this study we addressed the questions: What is the most important between vintage and terroir in wine identity? And is there a molecular signature in the aroma of old wines linked to grape origin and revealed during ageing? This work is a result of the collaboration between ISVV of Bordeaux (France) and the Department of Biotechnology of the Univerisity of Verona (Italy) and is focused on red wines of Bordeaux. 

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 04/05/2022
Premium Contents Area
  • VIDEO SEMINAR (Justine LABOYRIE, streaming 13 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 : 2,125