Category: Wine Research

Research Findings: High-Power Ultrasound Improves the Quality of Spanish Rosé Wine

A recent study by Spanish researchers concluded that ultrasound improves wine quality by shortening maceration time.

In 2019, The International Organization of Vine and Wine (OIV) approved the use of ultrasound to favor the extraction of grape compounds, its application in obtaining superior quality red wines has been widely studied.

Spanish researchers have turned their attention to rosé, a booming market that has experienced strong growth over the past 15 years. A research team from the University of Castilla-La Mancha, and the University of Murcia in Spain used high-powered ultrasound technology to treat crushed Monastrell grapes, a process known as sonication. They compared the resulting rosé with the wine obtained after a four-hour maceration period.

The research team described the improvements in color and sensory profile of the sonicated wine compared to the macerated sample, here are their findings: https://onlinelibrary.wiley.com/doi/10.1002/jsfa.12757

Professor Encarna Gómez Plaza, from the University of Murcia explained the importance of the research for the wine industry. He stated that “the ultrasonic application was primarily designed to reduce maceration time in red wine vinification. However, experiments with white wines have shown that the aromatic fraction can be increased by sonicating crushed grapes. Therefore, we decided to study the effect of ultrasound on rosé wines, something that had not been done before.”

Prolonged maceration can cause oxidation of certain compounds in the wine, leading to a bitter taste and other undesirable effects.. This is where ultrasounds come in. Ultrasonic sonication causes the cells in the skin of the grape to rupture, allowing the desirable compounds to be extracted in a significantly shorter steeping time, thus reducing the adverse effects of oxidation.

Sensory analysis of the wines by a panel revealed that the ultrasonic rosé had superior aromas

“Sonication resulted in wines with intense aromas of red fruits and flowers, with higher scores than wines from macerated grapes,” the authors note.

Analysis of the chemical composition supported this claim: ultrasonication improved the extraction of several volatile aroma-enhancing compounds, such as terpenes, which can give off a floral or citrus fragrance.

The team hopes that this study will draw attention to the potential of ultrasonic technology to produce high-quality rosé wines. Now they are studying other applications of high-power ultrasound in the wine industry.

WineGB Releases its 2023 Industry Report

Last week Wine GB released its 2023 Industry Report, which includes the latest data from producers and figures supplied by Wine Standards.

Here are some key findings:

  • Plantings continue to grow – there are currently just under 4,000ha under vine, with forecasts predicting an increase to 7,600ha by 2032;
  • In terms of production, the mid-range prediction is that production will reach 25 to 29 million bottles by 2032;
  • Wine remains one of the fastest-growing agricultural sectors in Britain;
  • In 2022, total production was 12.2 million bottles: 68% sparkling, and 32% still;
  • Sales channels and distribution in 2022 include:
  • On trade has increased– 22% (from 14%)
  • Exports up from 4% to 7%
  • Off-trade up to 41%
  • DTC now 30% from 57% – this reflects post-pandemic sales returning to hospitality and retail.

Wine Tourism

Wine tourism is buoyant and shows a positive growth trajectory; income is up – now averages 24% of total revenue. Visitor numbers are up 17% from 2021.

Ned Awty, Interim WineGB CEO says: “We are used to seeing rapid growth of plantings and production and this year is no different, with plantings up 74% in five years and a production of 12.2mn bottles, almost a record! Thanks to an overwhelming response to our membership survey, we now have our most comprehensive data set ever for wine production in the UK. The data gives us new insights into the ever-increasing importance of wine tourism, the scale and diversity of employment in our sector and an in-depth view of sales channels from the largest to smallest producers.”

Chair of WineGB, Sam Linter, said: “These truly are exciting times for English and Welsh wine. Our latest report is from the most robust data yet and we are pleased to have this access. It not only sets out where we are today but looks ahead to the next ten years in terms of production and the many opportunities. We have become an internationally acclaimed wine growing region of the highest quality.”

The industry report is available Industry & Statistics Insights

Sources:
WineGB and Wine Standards

New Report: Findings reveal that 70% of Cadillac Côtes de Bordeaux is “favorable’ to “extremely favorable’” for red wine production

Experts from the Bordeaux Science Agro have just revealed a report which includes mapping of the terroir’s potential. The main objective of this eighteen-month study is to evaluate the viticultural potential of the terroir of the Cadillac Côtes de Bordeaux appellation for red wines.

Other objectives of the study include:

  1. to preserve the great viticultural terroirs;
  2. improve winegrower’s knowledge of their terroirs;
  3. identify the soil and climate characteristics of the AOC;
  4. highlight the specific characteristics of the intercommunal area; and to
  5. improve viticultural practices in relation to the soil, and lastly, ensure the ecological transition of properties and enhance the landscape.

The aim of the study was to also analyze and map out the AOC, which is spread over 39 communes and covers 27,000 hectares, including an AOC area of 13,200 hectares.

This study was broken down into three phases, as follows:

  1. Construction of the model, modelization: Initial mapping showed that over 60% of the AOC area is in favorable or even extremely favorable zones;
  2. Validation of the model: consideration of geographical and non-geographical results following interviews with winegrowers. Non-geographical results: soil, exposure, topographical position, slope; and to
  3. Improvement of the model by experts.

Here are the findings:

Five zones were established from ‘not very favorable’ to ‘extremely favorable’, with

the less favorable areas being the zones of humid alluvial plains (locally known as ‘palus’), and deep valley bottoms. Moderately favorable areas are the plateaux of redoxic silty luvisols (hydromorphic silty ‘boulbènes’) and the areas of calcareous colluviosols at the palus/slopes interface. The most favorable areas are the slopes on ‘Agenais’ molassic formations, which are predominantly to the north. The east/west facing slopes on Agenais molasses are very favorable areas, as are the areas bordering plateaux, and hilltops too. And finally, the slopes on the predominantly southern Agenais molasses, as well as convex plateaux and gravelly outcrops bordering plateaux (known as ‘peyrosols’) are extremely favorable zones in our region.

In conclusion, the findings report that 70% of the region is “favorable” to “extremely favorable” zones for red production.  To take this even deeper, here are a few facts you need to know:

Gravelly soils are the hallmark of the appellation. These deep soils provide a significant water reserve, and their depth is an important asset when it comes to coping with climate change.

The most important thing to bear in mind about the terroir is its clay soil. Soils on molassic formations are good for making wines that can be kept for a long time or aging. Swelling clay soils are the best. They provide a balanced water supply that is ideal for the vines. But clay-limestone soils also have their advantages. They help to limit water supply, control nitrogen levels in the soil, and protect the vines.

Currently, it is still very difficult to map clay soils. The variability of molasses is not conducive to mapping.

“Soil management and the development of terroirs are major challenges for the sustainability of AOCs,” explains Chantal Larnaudie, President.

The ambition is also to bring new winegrowers on board (out of 14,000 hectares of AOC vineyards, only 7,000 are planted, and 1,900 are declared as Cadillac Côtes de Bordeaux).

Finally, this study will also enable us to select the best terroirs to produce dry white wines, sweet wines, and rosé wines as the Cadillac, Cadillac Côtes de Bordeaux, and Premières Côtes de Bordeaux PDOs are the only ones in the Bordeaux region to be able to claim all wine colors as PDOs, including crémants.

The ODG is also considering widening its specifications to include new colors now that scientific data are available.

Sustainable Wine Tourism

Easy to reach, the Cadillac Côtes de Bordeaux region meets the criteria of sustainable tourism. Follow the dedicated cycle track from Bordeaux and stop off at the estates or take the train to Cérons from Gare Saint Jean in Bordeaux and you’re here in 20 minutes with an electric bike. Another possibility is by boat!

Cadillac Côtes de Bordeaux

Key figures

The AOCs:

AOC red wines (97% of volumes): Cadillac – Côtes de Bordeaux: 57,400 hl – 1,628 ha – 158 producers – 35 hl/ha – AOC white wines (3% of volumes): Cadillac: 785 hl – 45 ha – 31 producers – 14hl/ha and Premières Côtes de Bordeaux: 1,200 Hl – 48 ha – 26 producers – 24 hl/ha

* Preserving biodiversity: 90% of winegrowers have certification. 100% local products from independent winegrowers

* History: A true pioneering spirit

* Winegrowers to discover: Authenticity, with a large number of family estates (82%) handed down from father to son… or father to daughter!

* Les Grandes Côtes: A large wine-growing area with, from bottom to top, 3 geological formations perfectly well drained by the tributaries of the Garonne:

Shallow, brown soils on starfish limestone and clay, stony brown soils (clay / gravel high terraces), leached soils on plateaux (‘Boulbènes’)

* The Garonne effect: The river contributes to the uniqueness of Cadillac Côtes de Bordeaux wines thanks to the temperate local climate

* Modern wines: Perfect balance between the 4 Bordeaux grape varieties, Merlot (55%) Cabernet Sauvignon (25%), Cabernet Franc (15%) and Petit Verdot (5%).