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Berry sensory analysis, a simple tool for maturity assessment Jacques Rousseau Viticulture services manager BCWGC Conference Penticton -2017/07/18

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Berry sensory analysis, a simple tool for

maturity assessment

Jacques RousseauViticulture services manager

BCWGC Conference – Penticton -2017/07/18

Contents

What is berry maturation?

General principles of BSA (berry

sensory analysis)

Predicting winestyles with BSA

Practical implementation of BSA at

winery level

Conclusion

Major changes during the ripening process

PULP

SKIN

Accumulation of aromatic components and anthocyanins, tannins with a high degree of polymerisation, decrease of astringency and dryness of tannins, hydrolysis of cell walls, increase of extractability

SEEDSTannins with a low degree of polymerisation, lignification, colouration, decrease of astringency

Accumulation of sugars, decrease of acidity (malic acid in particular), accumulation of potassium, Hydrolysis of cell walls and pectin,Slight development of aromas

Pulp maturity = technological

maturity

Skin and seed maturity = phenolic maturity

Current analysis made on berries at

ICV (FTIR)

Weight

Sugar

Total acidity

PH

Malic and tartaric acid, Potassium

Total and organic Nitrogen

Total anthocyans (ApH1)

Extractible anthocyans (ApH3,2)

Total polyphenols (IPT)

Seed tanins (MP)

Berry analysis: not always precise

enough for maturity assessment in the

final stages

Cabernet-sauvignon 340901 Observatoire

du Millésime 2005

0%

20%

40%

60%

80%

100%

120%

11

/8

16

/8

21

/8

26

/8

31

/8

5/

9

10

/9

15

/9

20

/9

25

/9

Base 1

00

Sugar per

berry

(g/berry)

Total

acidity (g

H2SO4/l)

Malic ac.

(mg/l)err

ApH1

(mg/l)

Sugar

concentrati

on (Brix)

Decision change?

Sampling variability?

Analytic delay ?

But tasting is not sensory analysis

Tasting grape: a useful tool

GRRMFF*

*edible

A method used by winegrowers

since the Antics

Sensory analysis method

Observations are made on three grapes chosen randomly and on

20 descriptors presented below by order of examination.

Visual examination

Tactile examination

Taste examination

All senses are used, even hearing!

J. ROUSSEAU, D. DELTEIL, 2000. Présentation d’une méthode d’analyse sensorielle des raisins. Principe,

méthode et grille d’interprétation. Revue Française d’Oenologie n° 183 p. 10-14– Juillet-Août 2000

WINTER E., WHITING J., ROUSSEAU J. 2004 . Berry Sensory Analysis in Australia Winetitles, Adelaïde

Principles of Sensory analysis

Sensation

Perception

Traduction

2

3

ICV principles for berry tasting

Descriptors: meaningful, quantified, used by everybodyAromas: 2 types only

Skin thickness: interesting, but objective assessment is impossible

Scoring scale from 1 to 4Each level has its definition: no personal interpretation

NO average : decision scale

Descriptors always increaseDrom 1: unripe, to 4: ripe

Exception : acidity, astringency

Taste successively pulp, then

skin, then seeds

3. Skin tastingCrushability, acidity,

tanin intensity, dryness, astringency, aromas

1. Visual and tactile examinationSkin color, berry firmness, stalk removal

2. Pulp tasting Sweet, acidity,

adherence to the skin, aromas

4. Seed tastingcolor, crushability, tanins,

astringency, aromas

WINTER E., WHITING J., ROUSSEAU J. 2004 . Berry Sensory Analysis in Australia Winetitles, Adelaïde

A detailled scoresheet

for RD purpose

Berry sensory analysis detailed form

Taster : Date : ___/___/___

Vineyard

Softness ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Stalk removal ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Berry

Colour ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Pulp detachment ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Juiciness ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Sweetness ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Pulp Acidity

+4 3 2 1 ?

+4 3 2 1 ?

+4 3 2 1 ?

Herbaceousness +4 3 2 1 ?

+4 3 2 1 ?

+4 3 2 1 ?

Fruity aromas ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Disintegration ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Skin Acidity

+4 3 2 1 ?

+4 3 2 1 ?

+4 3 2 1 ?

Herbaceousness +4 3 2 1 ?

+4 3 2 1 ?

+4 3 2 1 ?

Fruity aromas ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Tannic intensity ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Astringency

+4 3 2 1 ?

+4 3 2 1 ?

+4 3 2 1 ?

Colour ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Seeds Crushability ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Flavours ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Tannic intensity ? 1 2 3 4 +

? 1 2 3 4 +

? 1 2 3 4 +

Astringency +4 3 2 1 ?

+4 3 2 1 ?

+4 3 2 1 ?

A synoptic

scoresheet for

industrial

purposes

xSeed maturity

xSkin maturity

xPulp aromatic level

High quality grape at full maturity. Appropriate for superpremium wines, with long maceration … if good sanitary status

xTechnological maturity

4321

DecisionMaturity levelVineyard :

xSeed maturity

xSkin maturity

xPulp aromatic level

Grapes with a good pulp maturity, but not for skins and seeds. Can give good commercial or even premium wines with appropriated wine process (short maceration…)

xTechnological maturity

4321

DecisionMaturity levelVineyard :

BERRY SENSORY ANALYSIS CAN PREDICT

WINE QUALITY

ROUSSEAU J, 2001. Suivi de la maturité des raisins par analyse sensorielle descriptive

quantifiée des baies. Relation avec les profils sensoriels des vins et les attentes des

consommateurs. Bulletin de l'O.I.V.. 74 (849-850) 719-728

Research program Chardonnay-Merlot-Syrah-

Cabernet-sauvignon - Sauvignon- Carignan

Verison

+ 10 daysMaturity

Berry weightSugar

PolyphénolsTartaric acid

Malic acid

Grape analysis

Grape QDSA

Standard

vinification

Wine analysis+ QDSA

dryness

bitter

astringency

roughness

acid

Density

chemical

white fruit

citrus

crystallized fruit

GAL-01-03-j

GAL-01-02-j

GAL-01-01-j

PUI-01-03-j

PUI-01-02-j

PUI-01-01-j

PUI-00-03-jPUI-00-02-j

PUI-00-01-j

GAL-00-03-j

GAL-00-02-j

GAL-00-01-j

AL -00-02-j

AL -00-01-j

-1,2

-1

-0,8

-0,6

-0,4

-0,2

0

0,2

0,4

0,6

0,8

1

-1 -0,8 -0,6 -0,4 -0,2 0 0,2 0,4 0,6 0,8

Axe Horizontal F 1 (38%)

Axe V

ert

ical F

2 (

27,7

%)

1st maturity

level (12 % alc vol)

3rd maturity

level

2d maturity

level

PCA for wine QDSA (15 wines and 10 descriptors). Distribution of variables. Maturity effect.

The same grape, harvested at different maturity

levels, can produce different wine styles

WINE III (29/8/2000): aromascomplex, spicy, white fruits,

preserved fruits; high density, long persistancy, coated, slightly bitter

WINE I (16/8/2000): acidic, fruity aromas dominated by

Citrus, low density, tend to be slightlyrough and dry

arômes Seeds

firmnessColor Seeds

Fruit skin

grassy skin

dryness skin

Astringency skin

Acidity skin

tanins

Skin crushability

Fruit pulp grassy pulp

Acidity pulp

sugar pulp

adherence

Color

Stalk removal

Berry firmness

PUI-01-0

AL-00-0

PUI-00-0

AL-01-2AL-01-1

AL-01-0

AL-00-3

AL-00-2

AL-00-1

PUI-01-3

PUI-01-2

PUI-01-1

PUI-00-3

PUI-00-2

PUI-00-1

GAL-01-3

GAL-01-2

GAL-01-1

GAL 00-3

GAL 00-2

GAL 00-1

-0,8

-0,6

-0,4

-0,2

0

0,2

0,4

0,6

0,8

-1 -0,8 -0,6 -0,4 -0,2 0 0,2 0,4 0,6 0,8 1 1,2

Axe Horizontal F 1 (49,5 %)

Axe V

ert

ical F

2 (

16,1

%)

< 12%vol

1st maturity

level (12 à

12,5%vol)3rd maturity

level

2nd maturity

level

Maturity

PCA for wine QDSA (21 lots of grapes and 18 descriptors). Distribution of variables. Maturity effect.

Evolution of BSA profiles coherent with

evolution of winestyles

-0,450,03-0,05-0,35-0,330,650,440,140,180,240,27couleur pépins

-0,32-0,530,00-0,34-0,120,23-0,16-0,160,49-0,080,41fruité pellicule

0,52-0,080,010,34-0,20-0,36-0,750,57-0,140,35-0,36herbacé

pellicule

0,320,220,380,440,22-0,090,130,050,08-0,19-0,08sécheresse

pellicule

-0,080,470,540,250,530,25-0,51-0,170,03-0,280,10astringence

pellicule

0,550,030,160,400,17-0,520,320,42-0,320,32-0,46acidité

pellicule

0,27-0,320,530,310,17-0,220,070,260,250,020,06intensité

tannique

-0,60-0,42-0,15-0,54-0,340,300,01-0,100,31-0,070,41dilacération

-0,580,070,06-0,280,010,67-0,34-0,270,38-0,290,41fruité pulpe

0,440,190,110,240,05-0,400,080,290,08-0,05-0,04herbacé pulpe

0,49-0,050,210,34-0,03-0,500,470,65-0,190,45-0,36acidité pulpe

-0,530,02-0,25-0,34-0,140,38-0,38-0,570,11-0,440,21sucré pulpe

-0,44-0,13-0,01-0,270,060,15-0,67-0,600,26-0,620,34adhérence

-0,560,120,10-0,31-0,190,54-0,20-0,260,53-0,490,49couleur

-0,41-0,40-0,21-0,35-0,190,19-0,21-0,250,22-0,220,26égrenage

-0,460,280,23-0,27-0,070,53-0,10-0,140,090,120,01écrasement

Séchere

sse

Amertu

me

Astringe

nce

Rugos

ité

Acidi

Volu

me

Végétal

sec

Chimiq

ue

Fruits blanc

sirop

Agrum

es

Fruits

Confits

Building standard BSA profiles

for each variety

Full maturity : goal to be reached on premium vineyards in order to produce premium, super premium or icon wines, with potential for barrel aging.

Minimum maturity requirements : what commercial vineyards should satisfy in order to produce commercial wines with intense aromas and without faults (roughness, excessive agressiveness…)

Which quality of grapes ?

For which wine ?

On which market ?

Berry analysis

Berry tasting

Vineyardassessment

Vine

oenological

aptitudes

Prior to harvest: BSA used for

vine assessment

Maturity

targets

Berry analysisBerry sensory analysis

Maturity target

according to

wine style

Maturity assessment and

harvest decision

Harvest decision

Effective sugar

content

Climatic forecast

Diseases

Winery supply

management

Conclusion

A characterization of grapes

through berry BSA is possibleMaturity and wine potential

A general method for all varieties –

with specificities for each varietyMinimum maturity requirements

Full maturity requirements

Advantages of BSA

Precise, repetitive, common language

for viticulturists and winemakers

Easy to learn: 1 day workshops

Quick field informations

Very sensitive to grape changes during

the last stages of ripening

Numerical data: comparisons, storage

in data base, statistical treatments

www.vinidea.it

Limits of BSA

Tasting session effect

No objective measures

Complementary to other methods(analysis, vine assessment…)

A basis for grape payment?

Thank you for your attention

For more informations Jacques Rousseau

Viticulture services managerLa Jasse de Maurin – 34 970 Lattes

Tel : +33 (0)4 67 07 04 90

[email protected]