Use of Production Practices and Sensory Attributes to Characterize Loire Valley Red Wines
| Autor: | Alain Samson, Marie Thiollet-Scholtus, Soline Caille, René Morlat, Jean Jacques Lambert |
|---|---|
| Přispěvatelé: | Vigne et Vin (UVV), Institut National de la Recherche Agronomique (INRA), Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, Department of viticulture and enology, University of California [Davis] (UC Davis), University of California-University of California, INRA (French National Institute for Agricultural Research), the Regional Council of the Pays de Loire, Anjou-Villages Brissac PDO, Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) |
| Rok vydání: | 2013 |
| Předmět: |
Vine
practices technique de récolte pays de la loire sensory Horticulture Vineyard Sensory analysis sensory analysis 040501 horticulture Agricultural science 0404 agricultural biotechnology Yield (wine) pratique de production [SDV.BV]Life Sciences [q-bio]/Vegetal Biology enology vin d'appellation Food science harvest Winemaking Terroir analyse sensorielle 2. Zero hunger Wine terroir appellation d'origine protegée 04 agricultural and veterinary sciences viticulture 15. Life on land influence du terroir 040401 food science Geography oenologie attribut du produit Viticulture 0405 other agricultural sciences Food Science |
| Zdroj: | American Journal of Enology and Viticulture American Journal of Enology and Viticulture, American Society for Enology and Viticulture, 2014, 65 (1), pp.50-58. ⟨10.5344/ajev.2013.12141⟩ |
| ISSN: | 0002-9254 |
| DOI: | 10.5344/ajev.2013.12141 |
| Popis: | Quality wines are typically the product of soil, climate, and wine production practices. Sensory attributes are increasingly used to distinguish among Protected Designation of Origin (PDO) wines. Since 2010, the International Organization of Vine and Wine (OIV) is now taking all such parameters into account in the official ‘terroir’ definition. However, links between production practices and sensory attributes in geographically circumscribed PDO areas have not yet been investigated. This paper assesses production practices and sensory attributes of distinct PDO wines, within the same area. The study also identifies relationships between production practices and sensory attributes of these PDO wines. A survey was conducted to characterize production practices of thirty-three commercially produced PDO wines from the Loire Valley, France. Vineyard training systems, viticulture, harvest timing, winemaking and aging practices were studied. Descriptive sensory analysis was conducted to characterize the significant sensory attributes of these same wines. PDO wines were separated from one another by classical statistical analyses. About 25 percent of the analyzed production practices and less than fifty percent of the analyzed sensory attributes could differentiate PDO wines produced in the same area: respectively, percentage of Cabernet franc, time of leaf removal, harvest date, yield, duration of fermentation, duration of aging and use of oak, color intensity, viscosity, cloudiness, blackcurrant, prune, spicy, moldy, animal, bitterness and astringency. The study also identified links between some production practices and sensory attributes. The results of the study demonstrate that, under similar climatic conditions and soil characteristics, production practices and sensory attributes can distinguish PDO wines in well-defined geographic areas. |
| Databáze: | OpenAIRE |
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