How do Syrah winemakers from two different French regions conceptualise peppery wines?
This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the participants to detect rotundone, were evaluated....
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2024-02-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7700 |
| _version_ | 1797313074339774464 |
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| author | Olivier GEFFROY Tracey Siebert Emilie Guyot Florence Gazagnadou Aude Henon Thomas Baerenzung dit Baron Marie Denat Christian Chervin Markus Herderich Eleanor Bilogrevic María Pilar Sáenz-Navajas |
| author_facet | Olivier GEFFROY Tracey Siebert Emilie Guyot Florence Gazagnadou Aude Henon Thomas Baerenzung dit Baron Marie Denat Christian Chervin Markus Herderich Eleanor Bilogrevic María Pilar Sáenz-Navajas |
| author_sort | Olivier GEFFROY |
| collection | DOAJ |
| description | This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the participants to detect rotundone, were evaluated. A total of 101 winemakers from the Northern Rhone Valley (NRV) and Languedoc-Roussillon (LR) were interviewed face-to-face after they had participated in two 3-alternative forced tests to assess their ability to detect rotundone. As part of the interview, participants were asked to remember the last peppery red wine they had tasted, to provide technical information about that wine and, more generally, about practices enhancing this character in wine, and to give their overall appreciation of such peppery notes. Only minor differences were observed between participants with either low or high sensitivity to rotundone; in contrast, an important regional effect on the conceptualisation of peppery notes was observed. Experts from the NRV recognised this character as a marker of wines made from under-ripe grapes. Overall, they perceived this flavour as a positive attribute, notably at a moderate level, but some experts also perceived it negatively. For LR participants, peppery notes were associated with powerful, full-bodied wines from very ripe grapes produced in the South of France and were notably perceived as a positive character. Our results are particularly relevant for the wine community as they show that the conceptualisation of a given wine aroma characteristic by winemakers can strongly differ according to their region of origin. |
| first_indexed | 2024-03-08T02:23:21Z |
| format | Article |
| id | doaj.art-b2da90a0b0664211a189923275196ccf |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-03-08T02:23:21Z |
| publishDate | 2024-02-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-b2da90a0b0664211a189923275196ccf2024-02-13T14:31:35ZengInternational Viticulture and Enology SocietyOENO One2494-12712024-02-0158110.20870/oeno-one.2024.58.1.7700How do Syrah winemakers from two different French regions conceptualise peppery wines? Olivier GEFFROY0Tracey Siebert1https://orcid.org/0000-0002-4878-839XEmilie Guyot2Florence Gazagnadou3https://orcid.org/0009-0001-1639-250XAude Henon4https://orcid.org/0009-0008-3240-9720Thomas Baerenzung dit Baron5Marie Denat6https://orcid.org/0000-0003-3170-4572Christian Chervin7https://orcid.org/0000-0002-0913-6815Markus Herderich8https://orcid.org/0000-0002-4136-8886Eleanor Bilogrevic9María Pilar Sáenz-Navajashttps://orcid.org/0000-0001-7225-2272Physiologie, Pathologie et Génétique Végétale, PPGV, Université de Toulouse, INP - Purpan, 31076 ToulouseThe Australian Wine Research Institute, The AWRI, PO Box 197, Glen Osmond, SA 5064Diplôme National d’Œnologue de Toulouse (DNO), Toulouse-INP, LRSV, GBF, CNRS, UPS, Université de Toulouse, Auzeville-TolosaneDiplôme National d’Œnologue de Toulouse (DNO), Toulouse-INP, LRSV, GBF, CNRS, UPS, Université de Toulouse, Auzeville-TolosaneDiplôme National d’Œnologue de Toulouse (DNO), Toulouse-INP, LRSV, GBF, CNRS, UPS, Université de Toulouse, Auzeville-TolosanePhysiologie, Pathologie et Génétique Végétale, PPGV, Université de Toulouse, INP - Purpan, 31076 ToulousePhysiologie, Pathologie et Génétique Végétale, PPGV, Université de Toulouse, INP - Purpan, 31076 ToulouseDiplôme National d’Œnologue de Toulouse (DNO), Toulouse-INP, LRSV, GBF, CNRS, UPS, Université de Toulouse, Auzeville-TolosaneThe Australian Wine Research Institute, The AWRI, PO Box 197, Glen Osmond, SA 5064 - School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064The Australian Wine Research Institute, The AWRI, PO Box 197, Glen Osmond, SA 5064This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the participants to detect rotundone, were evaluated. A total of 101 winemakers from the Northern Rhone Valley (NRV) and Languedoc-Roussillon (LR) were interviewed face-to-face after they had participated in two 3-alternative forced tests to assess their ability to detect rotundone. As part of the interview, participants were asked to remember the last peppery red wine they had tasted, to provide technical information about that wine and, more generally, about practices enhancing this character in wine, and to give their overall appreciation of such peppery notes. Only minor differences were observed between participants with either low or high sensitivity to rotundone; in contrast, an important regional effect on the conceptualisation of peppery notes was observed. Experts from the NRV recognised this character as a marker of wines made from under-ripe grapes. Overall, they perceived this flavour as a positive attribute, notably at a moderate level, but some experts also perceived it negatively. For LR participants, peppery notes were associated with powerful, full-bodied wines from very ripe grapes produced in the South of France and were notably perceived as a positive character. Our results are particularly relevant for the wine community as they show that the conceptualisation of a given wine aroma characteristic by winemakers can strongly differ according to their region of origin.https://oeno-one.eu/article/view/7700rotundonepeppery notesconceptualisationfavourable conditionsNorthern Rhone valleyLanguedoc Roussillon |
| spellingShingle | Olivier GEFFROY Tracey Siebert Emilie Guyot Florence Gazagnadou Aude Henon Thomas Baerenzung dit Baron Marie Denat Christian Chervin Markus Herderich Eleanor Bilogrevic María Pilar Sáenz-Navajas How do Syrah winemakers from two different French regions conceptualise peppery wines? OENO One rotundone peppery notes conceptualisation favourable conditions Northern Rhone valley Languedoc Roussillon |
| title | How do Syrah winemakers from two different French regions conceptualise peppery wines? |
| title_full | How do Syrah winemakers from two different French regions conceptualise peppery wines? |
| title_fullStr | How do Syrah winemakers from two different French regions conceptualise peppery wines? |
| title_full_unstemmed | How do Syrah winemakers from two different French regions conceptualise peppery wines? |
| title_short | How do Syrah winemakers from two different French regions conceptualise peppery wines? |
| title_sort | how do syrah winemakers from two different french regions conceptualise peppery wines |
| topic | rotundone peppery notes conceptualisation favourable conditions Northern Rhone valley Languedoc Roussillon |
| url | https://oeno-one.eu/article/view/7700 |
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