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Caractérisation du potentiel œnologique des raisins rouges « AOP Vacqueyras / Beaumes de Venise » par la méthode automatisée d'évaluation de la maturité phénolique (WineScanTM - Société Foss)
Mémoire de Master / Thèse d'exercice   Open Access

Caractérisation du potentiel œnologique des raisins rouges « AOP Vacqueyras / Beaumes de Venise » par la méthode automatisée d'évaluation de la maturité phénolique (WineScanTM - Société Foss)

Valérie Plence
Masters , Université de Montpellier
05/2022

Résumé

Maturité phénolique Évaluation automatisée Syrah Anthocyanes Indice de Glories AOP Vacqueyras Beaumes de Venise Grenache
The Rhonéa cooperative winery wanted to carry out a pilot study with the following objectives: to characterize the phenolic maturity of a reference base of Syrah and Grenache plots using an automated method. WineScanTM (Foss company) To establish a possible correlation between a high anthocyanin potential in the vineyard and the realization in the cellar of vats with a high-quality potential. First, maturity controls were carried out on a selection of plots from two estates in the Vacqueyras appellation and two estates in the Beaumes de Venise appellation. The results based on the GLORIES index "ApH1" allowed to define classes of potentialities. Grapes from these same plots were used to create vats for each of the four domains, and phenolic compound analyses were tested from vats before blending. Finally, a sensory analysis of the wines was organized to validate this hypothesis. It seems that the segmentation established in the vineyard based on the potentials of the Glories ApH1 index is found in the wines. The study also confirms a segmentation between the two appellations in terms of anthocyanin potential. The ApH1 index remains a good predictor of wine color intensity. The results are statistically significant for the comparison of the four wines for the "color intensity" descriptor and perfectly correlated with the analyses carried out on the wines and grapes. This pilot phase needs to be consolidated by new studies on the next vintages. In the future, at the winery cooperative level, such a tool would allow to map the phenolic maturity of black grape varieties, in order to orientate more precisely the vinification itineraries. Indeed, the quality of the raw material conditions the vinification methods and thus respects the segmentation of the range of wines proposed by the winery. If the results of the next studies remain in favor of a predictive character, then the remuneration of the members could integrate the phenolic maturity as an objective criteria of remuneration.

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