Exploring the aromatic typicity of blended red wines from geographically close sub-regions in AOC Corbières: a sensory and chemical approach

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. 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.

Keywords

• Red-blended wines
• typicity
• terroir
• aroma compounds
• sensorial descriptors