Picard Magali, van Leeuwen Cornelis, Guyon François, Gaillard Laetitia, de Revel Gilles, Marchand Stéphanie
Unite de Recherche Œnologie EA4577, Institut des Sciences de la Vigne et du Vin, Université BordeauxVillenave d'Ornon, France.
Unite de Recherche Œnologie USC 1366, Institut des Sciences de la Vigne et du Vin, Institut National de la Recherche AgronomiqueVillenave d'Ornon, France.
Front Chem. 2017 Aug 2;5:56. doi: 10.3389/fchem.2017.00056. eCollection 2017.
The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the issue of the role of vine water deficit in the overall quality of fine aged wines, a large set of wines from four Bordeaux appellations were subjected to sensory analysis. As vine water status can be characterized by carbon isotope discrimination (δC), this ratio was quantified for each wine studied. Statistical analyses combining δC and sensory data highlighted that δC-values discriminated effectively between the most- and least-typical wines. In addition, Principal Component Analysis (PCA) revealed correlations between δC-values and truffle, undergrowth, and mint aromatic notes, three characteristics of the red Bordeaux wine aging bouquet. These correlations were confirmed to be significant using a Spearman statistical test. This study highlighted for the first time that vine water deficit positively relates to the perception of aging bouquet typicality, as well as the expression of its key aromatic nuances.
本研究的目的是调查葡萄藤水分状况对瓶中优质波尔多红葡萄酒陈酿后展现出的香气典型性以及三种香气特征（薄荷、松露和林下植被香气）感知的影响。为解决葡萄藤水分亏缺在优质陈酿葡萄酒整体品质中的作用问题，对来自四个波尔多产区的大量葡萄酒进行了感官分析。由于葡萄藤水分状况可用碳同位素判别率（δC）来表征，因此对所研究的每种葡萄酒的该比率进行了量化。结合δC和感官数据的统计分析表明，δC值能够有效地区分典型性最高和最低的葡萄酒。此外，主成分分析（PCA）揭示了δC值与松露、林下植被和薄荷香气特征之间的相关性，这三种特征是波尔多红葡萄酒陈酿香气的特点。使用Spearman统计检验证实这些相关性具有显著性。本研究首次强调，葡萄藤水分亏缺与陈酿香气典型性的感知及其关键香气细微差别表现呈正相关。
