title: How subtle is the "terroir" effect? Chemistry-related signatures of two "climats de Bourgogne".
abstract: The chemical composition of grape berries is influenced by various environmental conditions often considered to be representative of a "terroir". If grapes from a given terroir are assumed to reflect this origin in their chemical compositions, the corresponding wine should also reflect it. The aim of this work was therefore to reveal the "terroir" expression within the chemodiversity of grapes and related wines, using ultrahigh-resolution mass spectrometry. Grapes and corresponding wines, from two distinct - though very proximate - terroirs of Burgundy were analyzed over three vintages (2010, 2011 and 2012). Ultrahigh-resolution mass spectrometry and ultra-high performance liquid chromatography were used as untargeted and targeted approaches to discriminate complex chemical fingerprints for vintages, classes (wines, skins or musts), and terroirs. Statistical analyses revealed that even if vintages have the most significant impact on fingerprints, the most significant terroir differences are seen in the grapes of a given vintage.
authors.affiliation: Institut Universitaire de la vigne et du vin, Jules Guyot, UMR A 02.102 Procédés Alimentaires et Microbiologiques, Equipe Procédés Alimentaires et Physico Chimie, AgroSupDijon/Université de Bourgogne, Dijon, France; Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany.
authors.forename: Chloé
authors.initials: C
authors.lastname: Roullier-Gall
authors.affiliation: Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany.
authors.forename: Marianna
authors.initials: M
authors.lastname: Lucio
authors.affiliation: Institut Universitaire de la vigne et du vin, Jules Guyot, UMR A 02.102 Procédés Alimentaires et Microbiologiques, Equipe Procédés Alimentaires et Physico Chimie, AgroSupDijon/Université de Bourgogne, Dijon, France.
authors.forename: Laurence
authors.initials: L
authors.lastname: Noret
authors.affiliation: Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany; Chair of Analytical Food Chemistry, Technische Universität München, Freising-Weihenstephan, Germany.
authors.forename: Philippe
authors.initials: P
authors.lastname: Schmitt-Kopplin
authors.affiliation: Institut Universitaire de la vigne et du vin, Jules Guyot, UMR A 02.102 Procédés Alimentaires et Microbiologiques, Equipe Procédés Alimentaires et Physico Chimie, AgroSupDijon/Université de Bourgogne, Dijon, France.
authors.forename: Régis D
authors.initials: RD
authors.lastname: Gougeon
mesh_terms: D002980:Climate; D005638:Fruit / Q000737:chemistry*; D013058:Mass Spectrometry; D017550:Spectroscopy, Fourier Transform Infrared; D027843:Vitis / Q000737:chemistry* / Q000145:classification; D014920:Wine