berry sensory analysis, a simple tool for maturity...
TRANSCRIPT
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
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 ?
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
té
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…)
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