Pub Date : 2024-02-28DOI: 10.20870/oeno-one.2024.58.1.7737
Jordi Ballester, Mirian Belascoin, M. González-Hernández, E. Parga-Dans, P. Alonso González, M. Sáenz-Navajas
Although the definition of natural wine remains contested and still lacks official recognition, it can be broadly described as a wine made with organic or biodynamic grapes without oenological additives in the cellar and minimal intervention in all winemaking stages. Despite growing interest in natural wines, uncertainty prevails about their sensory and quality attributes among both consumers and experts. In light of this research gap, this study aims to determine, first, if there are specific sensory dimensions allowing to differentiate natural wine as a wine category from conventional wines; second, if this sensory dimension affects the perception of the quality; and third, to characterise the physicochemical differences in terms of basic oenological parameters between natural wines and their conventional counterparts. To do so, 24 red wines (12 self-defined as natural and 12 conventional wines) were sensory and chemically characterised. The sensory evaluation was first carried out by winemakers from Spain. It consisted of a descriptive task (labelled sorting task) followed by a quality evaluation under two conditions: with and without information regarding the production method. A second panel of French experts carried out the same quality assessment, also with and without information. The aim was to find out whether expectations existed linked to each type of wine and to explore potential cross-cultural effects. The results of the labelled sorting task showed that natural wines tended to be different from conventional wines, but the difference was not clear-cut. However, natural wines were perceived to be of lower quality than their conventional counterparts, both with and without the information provided, regardless of the origin of winemakers. Results of the chemical analysis showed that natural wines presented higher values for volatile and total acidity and turbidity, while they had lower values for total and free sulphur. The study points to the existence of sensory dimensions with an impact on overall quality associated with the production method.
{"title":"Sensory attributes and quality perception of red natural wines: a comparative study in Spain and France","authors":"Jordi Ballester, Mirian Belascoin, M. González-Hernández, E. Parga-Dans, P. Alonso González, M. Sáenz-Navajas","doi":"10.20870/oeno-one.2024.58.1.7737","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7737","url":null,"abstract":"Although the definition of natural wine remains contested and still lacks official recognition, it can be broadly described as a wine made with organic or biodynamic grapes without oenological additives in the cellar and minimal intervention in all winemaking stages. Despite growing interest in natural wines, uncertainty prevails about their sensory and quality attributes among both consumers and experts. In light of this research gap, this study aims to determine, first, if there are specific sensory dimensions allowing to differentiate natural wine as a wine category from conventional wines; second, if this sensory dimension affects the perception of the quality; and third, to characterise the physicochemical differences in terms of basic oenological parameters between natural wines and their conventional counterparts. To do so, 24 red wines (12 self-defined as natural and 12 conventional wines) were sensory and chemically characterised. The sensory evaluation was first carried out by winemakers from Spain. It consisted of a descriptive task (labelled sorting task) followed by a quality evaluation under two conditions: with and without information regarding the production method. A second panel of French experts carried out the same quality assessment, also with and without information. The aim was to find out whether expectations existed linked to each type of wine and to explore potential cross-cultural effects. The results of the labelled sorting task showed that natural wines tended to be different from conventional wines, but the difference was not clear-cut. However, natural wines were perceived to be of lower quality than their conventional counterparts, both with and without the information provided, regardless of the origin of winemakers. Results of the chemical analysis showed that natural wines presented higher values for volatile and total acidity and turbidity, while they had lower values for total and free sulphur. The study points to the existence of sensory dimensions with an impact on overall quality associated with the production method.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140423647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-28DOI: 10.20870/oeno-one.2024.58.1.7802
Alice Argentero, S. Caillé, Valérie Nolleau, Teddy Godet, Laetitia Mouls, Peggy Rigou
Several studies have reported a terroir effect on monovarietal wines originating from geographically close areas, using both aromatic and sensory analyses. However, few studies have evaluated this effect on blended wines, a widespread practice that is recognised as adding great complexity to wines. This study aimed to discriminate blended wines produced in five sub-regions of the Corbières AOC according to their aromatic and sensory profiles and across two vintages: 2018 and 2019. The wines’ aromatic profiles were semi-quantified using HS-SPME-GC-MS, and the sensory descriptors enabling the differentiation of the wines were identified by QDA analysis. Although blending is a frequently used process adapted for the production of homogeneous wines within an appellation, the sensory and chemical profiles enabled us to differentiate wines of the Lagrasse and Lézignan sub-regions from those of the Maritime and Durban sub-regions. The variation in intensity of red fruit jam notes may be linked to terroir factors relating to the micro-climatic conditions. Wines from vineyards in coastal regions or at higher elevations were discriminated by lower intensities of this descriptor. However, other discriminating descriptors, such as amyl, earthy or cooked vegetables, could be related to the winemaking process. Correlations were found between the tendencies observed regarding the sensory markers (such as red fruit jam, butter/lactic, amylic, cooked vegetable) and those regarding the chemical families of aroma or specific aroma compounds (such as ethyl esters, higher alcohols and sulphur compounds), whose production is particularly affected by the winemaking processes. Finally, this study shows that it is possible to discriminate blended wines from different geographically close regions, and that the terroir factor with the greatest influence on this discrimination seems to be linked to winemaking processes, including the type of blending carried out.
{"title":"Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach","authors":"Alice Argentero, S. Caillé, Valérie Nolleau, Teddy Godet, Laetitia Mouls, Peggy Rigou","doi":"10.20870/oeno-one.2024.58.1.7802","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7802","url":null,"abstract":"Several studies have reported a terroir effect on monovarietal wines originating from geographically close areas, using both aromatic and sensory analyses. However, few studies have evaluated this effect on blended wines, a widespread practice that is recognised as adding great complexity to wines. This study aimed to discriminate blended wines produced in five sub-regions of the Corbières AOC according to their aromatic and sensory profiles and across two vintages: 2018 and 2019. The wines’ aromatic profiles were semi-quantified using HS-SPME-GC-MS, and the sensory descriptors enabling the differentiation of the wines were identified by QDA analysis. \u0000Although blending is a frequently used process adapted for the production of homogeneous wines within an appellation, the sensory and chemical profiles enabled us to differentiate wines of the Lagrasse and Lézignan sub-regions from those of the Maritime and Durban sub-regions. The variation in intensity of red fruit jam notes may be linked to terroir factors relating to the micro-climatic conditions. Wines from vineyards in coastal regions or at higher elevations were discriminated by lower intensities of this descriptor. However, other discriminating descriptors, such as amyl, earthy or cooked vegetables, could be related to the winemaking process. Correlations were found between the tendencies observed regarding the sensory markers (such as red fruit jam, butter/lactic, amylic, cooked vegetable) and those regarding the chemical families of aroma or specific aroma compounds (such as ethyl esters, higher alcohols and sulphur compounds), whose production is particularly affected by the winemaking processes. Finally, this study shows that it is possible to discriminate blended wines from different geographically close regions, and that the terroir factor with the greatest influence on this discrimination seems to be linked to winemaking processes, including the type of blending carried out.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140422422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-13DOI: 10.20870/oeno-one.2024.58.1.7823
Yin Liu, Stephen Tyerman, Leigh Schmidtke, S. Rogiers
Climate warming and drought may alter the progression of sugar accumulation by the grape berry, and contribute to pre-harvest berry shrivel and cell vitality loss which were hypothesised to be associated with solute accumulation cessation and energy status in the berries. To explore the relationship between energy and cultivar-dependent berry cell death, we characterised the variations of pericarp constituents and energy status across five time points, five ripening phases, and three cultivars with various levels of berry shrivel and cell death. Grape berries of Shiraz, Chardonnay and Flame Seedless at the Eichorn-Lorenz stages 33 to 39 were sampled at 5:00, 9:00, 13:00, 17:00 and 21:00 on each sampling day, which were used in the analysis of water percentage, adenosine triphosphate (ATP), ethanol, sugar, L-malic acid, as well as elements with vascular mobility, including potassium (K) and sodium (Na). Shiraz and Chardonnay ceased accumulating sugar and phloem mobile elements during the later ripening phase, while Flame Seedless did not undergo water loss or cease to accumulate solutes in pericarps. Shiraz berry ripening was distinguished by greater pericarp water loss, ATP reduction, increased ion disorder susceptibility as indicated by a lower K/Na ratio, and higher ethanol concentration in the later ripening phase. The Chardonnay pericarp contained the highest ATP concentration and K/Na ratio among the three cultivars. The Flame Seedless pericarp maintained a low but stable K/Na ratio throughout berry ripening. Berry ripening phase impacted the diurnal variations of pericarp water percentage and ATP concentration. The results indicated that energy regulation and ionic homeostasis may be associated with cultivar-dependent grape pericarp hydration, solute accumulation and cell vitality during berry ripening.
{"title":"Cultivar-dependent grape berry dehydration in later ripening phases may be associated with energy regulation and ionic homeostasis","authors":"Yin Liu, Stephen Tyerman, Leigh Schmidtke, S. Rogiers","doi":"10.20870/oeno-one.2024.58.1.7823","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7823","url":null,"abstract":"Climate warming and drought may alter the progression of sugar accumulation by the grape berry, and contribute to pre-harvest berry shrivel and cell vitality loss which were hypothesised to be associated with solute accumulation cessation and energy status in the berries. To explore the relationship between energy and cultivar-dependent berry cell death, we characterised the variations of pericarp constituents and energy status across five time points, five ripening phases, and three cultivars with various levels of berry shrivel and cell death. Grape berries of Shiraz, Chardonnay and Flame Seedless at the Eichorn-Lorenz stages 33 to 39 were sampled at 5:00, 9:00, 13:00, 17:00 and 21:00 on each sampling day, which were used in the analysis of water percentage, adenosine triphosphate (ATP), ethanol, sugar, L-malic acid, as well as elements with vascular mobility, including potassium (K) and sodium (Na). Shiraz and Chardonnay ceased accumulating sugar and phloem mobile elements during the later ripening phase, while Flame Seedless did not undergo water loss or cease to accumulate solutes in pericarps. Shiraz berry ripening was distinguished by greater pericarp water loss, ATP reduction, increased ion disorder susceptibility as indicated by a lower K/Na ratio, and higher ethanol concentration in the later ripening phase. The Chardonnay pericarp contained the highest ATP concentration and K/Na ratio among the three cultivars. The Flame Seedless pericarp maintained a low but stable K/Na ratio throughout berry ripening. Berry ripening phase impacted the diurnal variations of pericarp water percentage and ATP concentration. The results indicated that energy regulation and ionic homeostasis may be associated with cultivar-dependent grape pericarp hydration, solute accumulation and cell vitality during berry ripening.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139780782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-13DOI: 10.20870/oeno-one.2024.58.1.7823
Yin Liu, Stephen Tyerman, Leigh Schmidtke, S. Rogiers
Climate warming and drought may alter the progression of sugar accumulation by the grape berry, and contribute to pre-harvest berry shrivel and cell vitality loss which were hypothesised to be associated with solute accumulation cessation and energy status in the berries. To explore the relationship between energy and cultivar-dependent berry cell death, we characterised the variations of pericarp constituents and energy status across five time points, five ripening phases, and three cultivars with various levels of berry shrivel and cell death. Grape berries of Shiraz, Chardonnay and Flame Seedless at the Eichorn-Lorenz stages 33 to 39 were sampled at 5:00, 9:00, 13:00, 17:00 and 21:00 on each sampling day, which were used in the analysis of water percentage, adenosine triphosphate (ATP), ethanol, sugar, L-malic acid, as well as elements with vascular mobility, including potassium (K) and sodium (Na). Shiraz and Chardonnay ceased accumulating sugar and phloem mobile elements during the later ripening phase, while Flame Seedless did not undergo water loss or cease to accumulate solutes in pericarps. Shiraz berry ripening was distinguished by greater pericarp water loss, ATP reduction, increased ion disorder susceptibility as indicated by a lower K/Na ratio, and higher ethanol concentration in the later ripening phase. The Chardonnay pericarp contained the highest ATP concentration and K/Na ratio among the three cultivars. The Flame Seedless pericarp maintained a low but stable K/Na ratio throughout berry ripening. Berry ripening phase impacted the diurnal variations of pericarp water percentage and ATP concentration. The results indicated that energy regulation and ionic homeostasis may be associated with cultivar-dependent grape pericarp hydration, solute accumulation and cell vitality during berry ripening.
{"title":"Cultivar-dependent grape berry dehydration in later ripening phases may be associated with energy regulation and ionic homeostasis","authors":"Yin Liu, Stephen Tyerman, Leigh Schmidtke, S. Rogiers","doi":"10.20870/oeno-one.2024.58.1.7823","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7823","url":null,"abstract":"Climate warming and drought may alter the progression of sugar accumulation by the grape berry, and contribute to pre-harvest berry shrivel and cell vitality loss which were hypothesised to be associated with solute accumulation cessation and energy status in the berries. To explore the relationship between energy and cultivar-dependent berry cell death, we characterised the variations of pericarp constituents and energy status across five time points, five ripening phases, and three cultivars with various levels of berry shrivel and cell death. Grape berries of Shiraz, Chardonnay and Flame Seedless at the Eichorn-Lorenz stages 33 to 39 were sampled at 5:00, 9:00, 13:00, 17:00 and 21:00 on each sampling day, which were used in the analysis of water percentage, adenosine triphosphate (ATP), ethanol, sugar, L-malic acid, as well as elements with vascular mobility, including potassium (K) and sodium (Na). Shiraz and Chardonnay ceased accumulating sugar and phloem mobile elements during the later ripening phase, while Flame Seedless did not undergo water loss or cease to accumulate solutes in pericarps. Shiraz berry ripening was distinguished by greater pericarp water loss, ATP reduction, increased ion disorder susceptibility as indicated by a lower K/Na ratio, and higher ethanol concentration in the later ripening phase. The Chardonnay pericarp contained the highest ATP concentration and K/Na ratio among the three cultivars. The Flame Seedless pericarp maintained a low but stable K/Na ratio throughout berry ripening. Berry ripening phase impacted the diurnal variations of pericarp water percentage and ATP concentration. The results indicated that energy regulation and ionic homeostasis may be associated with cultivar-dependent grape pericarp hydration, solute accumulation and cell vitality during berry ripening.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139840519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-13DOI: 10.20870/oeno-one.2024.58.1.7700
Olivier Geffroy, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, T. Baerenzung dit Baron, M. Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, M. Sáenz-Navajas
This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the participants to detect rotundone, were evaluated. A total of 101 winemakers from the Northern Rhone Valley (NRV) and Languedoc-Roussillon (LR) were interviewed face-to-face after they had participated in two 3-alternative forced tests to assess their ability to detect rotundone. As part of the interview, participants were asked to remember the last peppery red wine they had tasted, to provide technical information about that wine and, more generally, about practices enhancing this character in wine, and to give their overall appreciation of such peppery notes. Only minor differences were observed between participants with either low or high sensitivity to rotundone; in contrast, an important regional effect on the conceptualisation of peppery notes was observed. Experts from the NRV recognised this character as a marker of wines made from under-ripe grapes. Overall, they perceived this flavour as a positive attribute, notably at a moderate level, but some experts also perceived it negatively. For LR participants, peppery notes were associated with powerful, full-bodied wines from very ripe grapes produced in the South of France and were notably perceived as a positive character. Our results are particularly relevant for the wine community as they show that the conceptualisation of a given wine aroma characteristic by winemakers can strongly differ according to their region of origin.
这项研究调查了西拉生产者对两个不同产区的胡椒葡萄酒的概念。研究中使用了长期记忆法；此外，还评估了原产地的影响以及参与者对检测腐乳的敏感度。来自北罗讷河谷（NRV）和朗格多克-鲁西荣（LR）的 101 位酿酒师在参加了两个三选一强迫测试以评估其检测腐烂素的能力后，接受了面对面的访谈。作为访谈的一部分，参与者被要求回忆他们最后一次品尝到的带有胡椒味的红葡萄酒，提供有关该葡萄酒的技术信息，以及更广泛的有关增强葡萄酒这种特征的做法的信息，并给出他们对这种胡椒味的总体评价。对罗顿酮敏感度较低或较高的参与者之间只有细微差别；相比之下，胡椒味的概念化受到了重要的地区影响。来自 NRV 的专家认为，这种特征是未成熟葡萄酿造的葡萄酒的标志。总的来说，他们认为这种味道是一种积极的属性，尤其是在中等水平上，但也有一些专家认为是消极的。对 LR 参与者来说，胡椒味与法国南部用非常成熟的葡萄酿造的强劲、醇厚的葡萄酒有关，并被认为是一种积极的特征。我们的研究结果与葡萄酒界特别相关，因为它们表明，酿酒师对特定葡萄酒香气特征的概念会因原产地不同而有很大差异。
{"title":"How do Syrah winemakers from two different French regions conceptualise peppery wines?","authors":"Olivier Geffroy, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, T. Baerenzung dit Baron, M. Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, M. Sáenz-Navajas","doi":"10.20870/oeno-one.2024.58.1.7700","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7700","url":null,"abstract":"This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the participants to detect rotundone, were evaluated. A total of 101 winemakers from the Northern Rhone Valley (NRV) and Languedoc-Roussillon (LR) were interviewed face-to-face after they had participated in two 3-alternative forced tests to assess their ability to detect rotundone. As part of the interview, participants were asked to remember the last peppery red wine they had tasted, to provide technical information about that wine and, more generally, about practices enhancing this character in wine, and to give their overall appreciation of such peppery notes. Only minor differences were observed between participants with either low or high sensitivity to rotundone; in contrast, an important regional effect on the conceptualisation of peppery notes was observed. Experts from the NRV recognised this character as a marker of wines made from under-ripe grapes. Overall, they perceived this flavour as a positive attribute, notably at a moderate level, but some experts also perceived it negatively. For LR participants, peppery notes were associated with powerful, full-bodied wines from very ripe grapes produced in the South of France and were notably perceived as a positive character. Our results are particularly relevant for the wine community as they show that the conceptualisation of a given wine aroma characteristic by winemakers can strongly differ according to their region of origin.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139780483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-13DOI: 10.20870/oeno-one.2024.58.1.7700
Olivier Geffroy, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, T. Baerenzung dit Baron, M. Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, M. Sáenz-Navajas
This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the participants to detect rotundone, were evaluated. A total of 101 winemakers from the Northern Rhone Valley (NRV) and Languedoc-Roussillon (LR) were interviewed face-to-face after they had participated in two 3-alternative forced tests to assess their ability to detect rotundone. As part of the interview, participants were asked to remember the last peppery red wine they had tasted, to provide technical information about that wine and, more generally, about practices enhancing this character in wine, and to give their overall appreciation of such peppery notes. Only minor differences were observed between participants with either low or high sensitivity to rotundone; in contrast, an important regional effect on the conceptualisation of peppery notes was observed. Experts from the NRV recognised this character as a marker of wines made from under-ripe grapes. Overall, they perceived this flavour as a positive attribute, notably at a moderate level, but some experts also perceived it negatively. For LR participants, peppery notes were associated with powerful, full-bodied wines from very ripe grapes produced in the South of France and were notably perceived as a positive character. Our results are particularly relevant for the wine community as they show that the conceptualisation of a given wine aroma characteristic by winemakers can strongly differ according to their region of origin.
这项研究调查了西拉生产者对两个不同产区的胡椒葡萄酒的概念。研究中使用了长期记忆法；此外，还评估了原产地的影响以及参与者对检测腐乳的敏感度。来自北罗讷河谷（NRV）和朗格多克-鲁西荣（LR）的 101 位酿酒师在参加了两个三选一强迫测试以评估其检测腐烂素的能力后，接受了面对面的访谈。作为访谈的一部分，参与者被要求回忆他们最后一次品尝到的带有胡椒味的红葡萄酒，提供有关该葡萄酒的技术信息，以及更广泛的有关增强葡萄酒这种特征的做法的信息，并给出他们对这种胡椒味的总体评价。对罗顿酮敏感度较低或较高的参与者之间只有细微差别；相比之下，胡椒味的概念化受到了重要的地区影响。来自 NRV 的专家认为，这种特征是未成熟葡萄酿造的葡萄酒的标志。总的来说，他们认为这种味道是一种积极的属性，尤其是在中等水平上，但也有一些专家认为是消极的。对 LR 参与者来说，胡椒味与法国南部用非常成熟的葡萄酿造的强劲、醇厚的葡萄酒有关，并被认为是一种积极的特征。我们的研究结果与葡萄酒界特别相关，因为它们表明，酿酒师对特定葡萄酒香气特征的概念会因原产地不同而有很大差异。
{"title":"How do Syrah winemakers from two different French regions conceptualise peppery wines?","authors":"Olivier Geffroy, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, T. Baerenzung dit Baron, M. Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, M. Sáenz-Navajas","doi":"10.20870/oeno-one.2024.58.1.7700","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7700","url":null,"abstract":"This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the participants to detect rotundone, were evaluated. A total of 101 winemakers from the Northern Rhone Valley (NRV) and Languedoc-Roussillon (LR) were interviewed face-to-face after they had participated in two 3-alternative forced tests to assess their ability to detect rotundone. As part of the interview, participants were asked to remember the last peppery red wine they had tasted, to provide technical information about that wine and, more generally, about practices enhancing this character in wine, and to give their overall appreciation of such peppery notes. Only minor differences were observed between participants with either low or high sensitivity to rotundone; in contrast, an important regional effect on the conceptualisation of peppery notes was observed. Experts from the NRV recognised this character as a marker of wines made from under-ripe grapes. Overall, they perceived this flavour as a positive attribute, notably at a moderate level, but some experts also perceived it negatively. For LR participants, peppery notes were associated with powerful, full-bodied wines from very ripe grapes produced in the South of France and were notably perceived as a positive character. Our results are particularly relevant for the wine community as they show that the conceptualisation of a given wine aroma characteristic by winemakers can strongly differ according to their region of origin.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139840298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-06DOI: 10.20870/oeno-one.2024.58.1.7757
Giuseppe Montanaro, N. Briglia, A. Petrozza, Antonio Carlomagno, Laura Rustioni, F. Cellini, V. Nuzzo
Grapevine is among the most economically important crops suffering environmental constraints, including drought and salt stress. Although imaging is increasingly used to detect abiotic stress in agriculture, image-based phenotyping in grapevine still needs optimisation. This study presents the RGB-(red, green, blue)-based phenotyping of the early stage of salt stress response in potted grapevine (Aleatico/SO4) irrigated with saline water (100 mM NaCl) for 9 days in contrast with vines irrigated with fresh water. The response was measured using stomatal conductance (gs), net photosynthetic rate (A), transpiration (E), maximum potential photosynthetic efficiency (Fv/Fm), stem water potential (SWP) concurrently with RGB imaging via a robotised platform.The image-based phenotyping of salt-stressed vines employed two sets of measurements: (i) the pixel fraction of specific colour bands (Yellow, Green, Brown and Dark Green) and (ii) the mean pixel value of R, G and B and other RGB-based colorimetric indexes. Results show that the responses of gs, A, E, Fv/Fm were closely related to increasing soil electrical conductivity (EC) and that imaging could detect the EC threshold of approx. 4 dS m-1 causing a ~60 % decrease in these physiological traits compared to the pre-stress level. The SWP declined to about –0.7 MPa at the end of the experiment. The change of the relative pixel fraction of Dark Green to increasing EC has been analysed within a dose-response context, showing that a decrease of 1 % of the Dark Green colour band corresponded to the 4 dS m-1 EC threshold. This study also examined the use of the mean pixel value of the R, G and B channels as proxies of EC along with new RGB-based indexes resulting from the rearrangement of original R, G and B mean pixel values. Results show the suitability of the mean pixel value of R and Coloration Index [(R-B)/R] to serve as predictors of EC (R2 >= 0.80).
{"title":"Image-based sensing of salt stress in grapevine","authors":"Giuseppe Montanaro, N. Briglia, A. Petrozza, Antonio Carlomagno, Laura Rustioni, F. Cellini, V. Nuzzo","doi":"10.20870/oeno-one.2024.58.1.7757","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7757","url":null,"abstract":"Grapevine is among the most economically important crops suffering environmental constraints, including drought and salt stress. Although imaging is increasingly used to detect abiotic stress in agriculture, image-based phenotyping in grapevine still needs optimisation. This study presents the RGB-(red, green, blue)-based phenotyping of the early stage of salt stress response in potted grapevine (Aleatico/SO4) irrigated with saline water (100 mM NaCl) for 9 days in contrast with vines irrigated with fresh water. The response was measured using stomatal conductance (gs), net photosynthetic rate (A), transpiration (E), maximum potential photosynthetic efficiency (Fv/Fm), stem water potential (SWP) concurrently with RGB imaging via a robotised platform.The image-based phenotyping of salt-stressed vines employed two sets of measurements: (i) the pixel fraction of specific colour bands (Yellow, Green, Brown and Dark Green) and (ii) the mean pixel value of R, G and B and other RGB-based colorimetric indexes. Results show that the responses of gs, A, E, Fv/Fm were closely related to increasing soil electrical conductivity (EC) and that imaging could detect the EC threshold of approx. 4 dS m-1 causing a ~60 % decrease in these physiological traits compared to the pre-stress level. The SWP declined to about –0.7 MPa at the end of the experiment. The change of the relative pixel fraction of Dark Green to increasing EC has been analysed within a dose-response context, showing that a decrease of 1 % of the Dark Green colour band corresponded to the 4 dS m-1 EC threshold. This study also examined the use of the mean pixel value of the R, G and B channels as proxies of EC along with new RGB-based indexes resulting from the rearrangement of original R, G and B mean pixel values. Results show the suitability of the mean pixel value of R and Coloration Index [(R-B)/R] to serve as predictors of EC (R2 >= 0.80).","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139859647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-06DOI: 10.20870/oeno-one.2024.58.1.7793
J. Boulet, A. Vernhet, C. Poncet-Legrand, V. Cheynier, T. Doco
This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to remain stable in musts or wines, anthocyanins or tannins need to be surrounded by oligosaccharides or polysaccharides. Moreover, the extraction and stabilisation of anthocyanins and tannins seem to be driven by polysaccharides at all winemaking stages from berry to wine. Polysaccharides can contribute either negatively or positively to the extraction and stabilisation of polyphenols in wines.
{"title":"Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines","authors":"J. Boulet, A. Vernhet, C. Poncet-Legrand, V. Cheynier, T. Doco","doi":"10.20870/oeno-one.2024.58.1.7793","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7793","url":null,"abstract":"This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to remain stable in musts or wines, anthocyanins or tannins need to be surrounded by oligosaccharides or polysaccharides. Moreover, the extraction and stabilisation of anthocyanins and tannins seem to be driven by polysaccharides at all winemaking stages from berry to wine. Polysaccharides can contribute either negatively or positively to the extraction and stabilisation of polyphenols in wines.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139861643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-06DOI: 10.20870/oeno-one.2024.58.1.7757
Giuseppe Montanaro, N. Briglia, A. Petrozza, Antonio Carlomagno, Laura Rustioni, F. Cellini, V. Nuzzo
Grapevine is among the most economically important crops suffering environmental constraints, including drought and salt stress. Although imaging is increasingly used to detect abiotic stress in agriculture, image-based phenotyping in grapevine still needs optimisation. This study presents the RGB-(red, green, blue)-based phenotyping of the early stage of salt stress response in potted grapevine (Aleatico/SO4) irrigated with saline water (100 mM NaCl) for 9 days in contrast with vines irrigated with fresh water. The response was measured using stomatal conductance (gs), net photosynthetic rate (A), transpiration (E), maximum potential photosynthetic efficiency (Fv/Fm), stem water potential (SWP) concurrently with RGB imaging via a robotised platform.The image-based phenotyping of salt-stressed vines employed two sets of measurements: (i) the pixel fraction of specific colour bands (Yellow, Green, Brown and Dark Green) and (ii) the mean pixel value of R, G and B and other RGB-based colorimetric indexes. Results show that the responses of gs, A, E, Fv/Fm were closely related to increasing soil electrical conductivity (EC) and that imaging could detect the EC threshold of approx. 4 dS m-1 causing a ~60 % decrease in these physiological traits compared to the pre-stress level. The SWP declined to about –0.7 MPa at the end of the experiment. The change of the relative pixel fraction of Dark Green to increasing EC has been analysed within a dose-response context, showing that a decrease of 1 % of the Dark Green colour band corresponded to the 4 dS m-1 EC threshold. This study also examined the use of the mean pixel value of the R, G and B channels as proxies of EC along with new RGB-based indexes resulting from the rearrangement of original R, G and B mean pixel values. Results show the suitability of the mean pixel value of R and Coloration Index [(R-B)/R] to serve as predictors of EC (R2 >= 0.80).
{"title":"Image-based sensing of salt stress in grapevine","authors":"Giuseppe Montanaro, N. Briglia, A. Petrozza, Antonio Carlomagno, Laura Rustioni, F. Cellini, V. Nuzzo","doi":"10.20870/oeno-one.2024.58.1.7757","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7757","url":null,"abstract":"Grapevine is among the most economically important crops suffering environmental constraints, including drought and salt stress. Although imaging is increasingly used to detect abiotic stress in agriculture, image-based phenotyping in grapevine still needs optimisation. This study presents the RGB-(red, green, blue)-based phenotyping of the early stage of salt stress response in potted grapevine (Aleatico/SO4) irrigated with saline water (100 mM NaCl) for 9 days in contrast with vines irrigated with fresh water. The response was measured using stomatal conductance (gs), net photosynthetic rate (A), transpiration (E), maximum potential photosynthetic efficiency (Fv/Fm), stem water potential (SWP) concurrently with RGB imaging via a robotised platform.The image-based phenotyping of salt-stressed vines employed two sets of measurements: (i) the pixel fraction of specific colour bands (Yellow, Green, Brown and Dark Green) and (ii) the mean pixel value of R, G and B and other RGB-based colorimetric indexes. Results show that the responses of gs, A, E, Fv/Fm were closely related to increasing soil electrical conductivity (EC) and that imaging could detect the EC threshold of approx. 4 dS m-1 causing a ~60 % decrease in these physiological traits compared to the pre-stress level. The SWP declined to about –0.7 MPa at the end of the experiment. The change of the relative pixel fraction of Dark Green to increasing EC has been analysed within a dose-response context, showing that a decrease of 1 % of the Dark Green colour band corresponded to the 4 dS m-1 EC threshold. This study also examined the use of the mean pixel value of the R, G and B channels as proxies of EC along with new RGB-based indexes resulting from the rearrangement of original R, G and B mean pixel values. Results show the suitability of the mean pixel value of R and Coloration Index [(R-B)/R] to serve as predictors of EC (R2 >= 0.80).","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139799607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-06DOI: 10.20870/oeno-one.2024.58.1.7793
J. Boulet, A. Vernhet, C. Poncet-Legrand, V. Cheynier, T. Doco
This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to remain stable in musts or wines, anthocyanins or tannins need to be surrounded by oligosaccharides or polysaccharides. Moreover, the extraction and stabilisation of anthocyanins and tannins seem to be driven by polysaccharides at all winemaking stages from berry to wine. Polysaccharides can contribute either negatively or positively to the extraction and stabilisation of polyphenols in wines.
{"title":"Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines","authors":"J. Boulet, A. Vernhet, C. Poncet-Legrand, V. Cheynier, T. Doco","doi":"10.20870/oeno-one.2024.58.1.7793","DOIUrl":"https://doi.org/10.20870/oeno-one.2024.58.1.7793","url":null,"abstract":"This paper explores the relationships between polysaccharides/oligosaccharides and anthocyanins/tannins from berry to wine. It is in the form of a review in which the literature has been considered in the light of the following model: in order to remain stable in musts or wines, anthocyanins or tannins need to be surrounded by oligosaccharides or polysaccharides. Moreover, the extraction and stabilisation of anthocyanins and tannins seem to be driven by polysaccharides at all winemaking stages from berry to wine. Polysaccharides can contribute either negatively or positively to the extraction and stabilisation of polyphenols in wines.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139801542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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