Monitoring of red grape varieties maturation: first step Gamaret | Suivi de la maturation des raisins de cepages rouges: phase 1 Gamaret
De Montmollin, S. | Dupraz, Ph. | Guyot, Ch.(Ecole d'ingenieurs de Changins, Nyon (Switzerland)) | Siefermann, J.-M.
Monitoring of usual maturation parameters (°Oe, total acidity) as well as of phenolic compounds is achieved during 2003 on 15 plots throughout the French speaking part of Switzerland. In 4 of them berries are subject to sensory analysis and vinification at 3 to 4 successive harvest dates. Chemical and sensory analyses are carried out on each wine after 8 months of aging. Flash profiling is used to determine the influence of berries ripening state on organoleptic characteristics of the wines. This method will help to clarify their sensory position compared to the measures obtained along maturation. During ripening, no relation is found between usual parameters and phenolic compounds evolution. Flash profiling designates the wines issued from the latest harvests as more complex and more harmonious, although technical ripeness (sugar content, acidity) was obtained much earlier. In three cases, a period of 16 to 17 days separated the time when phenolic compounds maturation curve reached a maximum and the harvest date of the most harmonious wines. Additional references should be gathered to confirm these trends.
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