Thèse Doctorat En Co-Tutelle L'université
Total Page：16
File Type：pdf, Size：1020Kb
Année 2012 Thèse n°2019 THÈSE pour le DOCTORAT EN CO-TUTELLE DE L’UNIVERSITÉ BORDEAUX 2 ET DE L’UNIVERSITÉ DE GIESSEN Ecole doctorale des Sciences de la vie et de la santé Mention : Sciences, Technologie, Santé Option : Œnologie Présentée et soutenue publiquement à Villenave d’Ornon Le 18 décembre 2013 Par Armin SCHÜTTLER Né le 31 octobre 1977 à Nordhorn, Allemagne Influencing factors on aromatic typicality of wines from Vitis vinifera L. cv. Riesling - sensory, chemical and viticultural insights - Membres du Jury M. Juan CACHO Professeur de l’Université de Saragosse, Espagne ...................... Président et Rapporteur M. Peter WINTERHALTER Professeur de l’Université Braunschweig, Allemagne ................ Rapporteur M. Jordi BALLESTER Maître des conférences à l’Université de Bourgogne, France ..... Examinateur Mme Doris RAUHUT Professeure de l’Université des Sciences Appliquées RheinMain/ Forschungsanstalt Geisenheim, Allemagne ................................ Co-directrice de thèse M. Holger ZORN Professeur de l’Université de Gießen, Allemagne ...................... Co-directeur de thèse M. Philippe DARRIET Professeur de l’Université Bordeaux Segalen, France ................ Directeur de thèse „Wege entstehen dadurch, dass man sie geht“ Franz Kafka (1893 – 1924) … für Eva und Magdalena Acknowledgements First of all I would like to thank my supervisor Prof. Dr. Philippe Darriet, Professor at the Faculté d’Œnologie and director of the Unité de rechérche Œnologie, EA 4577 – Université Bordeaux Segalen – INRA Œnologie for his supervision, helpful advice and support during the whole time of my thesis. I highly appreciated to get introduced into the universe of Œnologie and aroma chemistry during my time as his doctoral student. I want to thank for his patience with and his confidence in me and his sympathetic guidance not only in scientific details. Further I would like to thank the co-supervisors Prof. Dr. Doris Rauhut, Professor at the Hochschule RheinMain and the Forschungsanstalt Geisenheim and Prof. Dr. Holger Zorn, Professor and Dean of the Fachbereich 08 – Biologie and Chemie at the Justus-Liebig-University Gießen: I thank Prof. Dr. Doris Rauhut for the opportunity doing this thesis. I want to thank for all her support, her valuable advice and supervision during my thesis. I am grateful that I had the possibility to develop not only the project, but also my professional skills during this time. I thank Prof. Dr. Holger Zorn for his helpful advice, his support of this project, and his efforts to realise the co-tutelle. Also I wish to express my sincere gratitude and appreciation to the members of the thesis committee: Prof. Dr. Juan Cacho, Professor at the University of Saragossa for giving me the honour to accept presiding the committee and to evaluate this thesis as a reviewer. Prof. Dr. Peter Winterhalter, Professor at the University of Braunschweig for giving me the honour to review and evaluate this thesis. Prof. Dr. Jordi Ballester, Associate Professor at the University of Burgundy for giving me the honour to evaluate this thesis as an examiner. Prof. Dr. Aline Lonvaud-Funel, the former director of the UMR 1219 Œnologie Generale at the Faculté d’Œnologie and Prof. Dr. Manfred Grossmann, head of the Fachgebiet Mikrobiologie and Biochemie at the Forschungsanstalt Geisenheim for accepting me to work in their laboratories. Prof. Dr. Hans Reiner Schultz, Director of the Forschungsanstalt Geisenheim, for his valuable implications into the project. Without his enthusiasm and his efforts to realise this co-tutelle this project would not have been started. Prof. Dr. Otmar Löhnertz, Dean of the Hochshule RheinMain – Fachbereich Geisenheim, for his support and the financial covering by the Hochschule RheinMain. The Conseil Régional d’Aquitaine and the Ministerium für Wissenschaft und Kunst of the Land of Hesse for financing the project through the Hesse-Aquitaine program. Dr. Manfred Stoll, head of the Fachgebiet Weinbau at the Forschungsanstalt Geisenheim, for helpful advice, reviewing the manuscript and supporting the viticultural experimental trials. Prof. Dr. Gilles de Revel, Dean of the Faculté d’Œnologie and head of the group Chimie Analytique, for allowing me to analyse the trans-ethyl cinnamate in his laboratory. Prof. Dr. Helmut Dietrich, the head of the Fachgebiet Weinanalytik und Getränkeforschung at Forschungsanstalt Geisenheim, for supporting analysis of several parameters in his laboratories and a special thank to Anja Giehl, Anja Rheinberger and Petra Kürbel for their assistance with FTIR and HPLC analysis. Further I would like to thank: The whole Equipe of the laboratory Œnologie of the Faculté d’Œnologie situated in the Institut des Sciences de la Vigne et du Vin for being warmthly welcomed, especially Monique Pons for explaining me the French language and the advantages of strolling at Carrefour, Dr. Alexandre Pons and Dr. Cécile Thibon for all: from A like accommodation to Z in m/z. Merci beaucoup pour tout! The whole staff of the Fachgebiet Mikrobiologie und Biochemie at the Forschungsanstalt Geisenheim, in particular Beata Beisert, Stefanie Fritsch and Heike Semmler for lots of analysis and their moral support. Also a great ‘Thank you!’ to Anja Abd Elrehim for the hours spent correcting incomprehensible languages. I also thank Helmut Kürbel for his support and will remember him as a great person. The staff of the Fachgebiet Weinbau at the Forschungsanstalt Geisenheim especially Dr. Bernd Gruber for introducing me into the magic of water deficit, his support and helpful discussions, Magalie Lafontaine for her valuable input and practical advice, and Marco Hofmann for computing water potential values. The staff of the Fachgebiet Kellerwirtschaft at the Forschungsanstalt Geisenheim especially Prof. Dr. Rainer Jung and Christoph Schüssler for helpful advice and assistance within sensory analysis. The staff of the Fachgebiet Bodenkunde und Pflanzenernährung at the Forschungsanstalt Geisenheim, especially Ralph Lehnart for assistance with analysis and Marco Pfliehinger for sharing his viticultural knowledge. The wineries for all the excellent wines they donated for this project and especially the “Hessischen Staatsweingüter Kloster Eberbach” for providing the experimental vineyard. All the people, who assisted in sensory tastings and especially Dr. Maria-José Ruiz Moreno, Johanna Hoppe and Karl Rainer Schneider (‘Danke Stampfi’) for their excellent work within the project. Finally there is a whole bunch of people to thank. Without having met them the last years would have been a lot more complicated. I would like to thank Andrea Romano and Katharina Zott for giving me shelter during several stays in Bordeaux, Leila Falcao for organising my bank account in France, Gregory Schmauch for his jokes and his support during the writing, Daniel Gerhards for spending his time at the ‘Kellerbesprechung’, Maria Silva and Gregory Pasquier for spending their weekends with me in the lab and their help, Guillaume Antallick and Philippe Renault for starting the weeks with a short chat about soccer, Thomas Vidalies for taking me to the line up, Maria Nikolantonaki, Takis Stamodopoulos, Kentaro Shinoda, Davide Slaghenaufi, Georgia Lytra and Guilherme Martins, Bernd Lochbühler, Sophie Tempere... to name only a few. Thank you all for making the time such a good time. My parents, Diana, Werner and Götz, Inge and Elmar Anyway,... ...the most important gratitude is reserved to my family – my wife Eva and my daughter Magdalena. I want to thank you for your love, your patience and the energy you offered me every day. Table of Contents Table of Contents Acknowledgements ..................................................................................................... 4 Table of Contents ........................................................................................................... I Abbreviations ............................................................................................................... X General Introduction ...................................................................................................... 1 Chapter 1 ...................................................................................................................... 3 1 Bibliography ............................................................................................................ 3 1.1 The grape variety Riesling ............................................................................ 4 1.1.1 History of the grape variety Riesling ............................................................. 4 1.1.2 Ampelographic and viticultural characteristics of Riesling vines ................... 5 1.1.3 Economical importance of Riesling in viticulture ........................................... 5 1.1.4 Organoleptic attributes of Riesling wines ...................................................... 6 1.2 The grape variety Sauvignon blanc .............................................................. 7 1.2.1 History of the grape variety Sauvignon blanc ............................................... 7 1.2.2 Ampelographic and viticultural characteristics of Sauvignon blanc vines ..... 7 1.2.3 Economical importance of Sauvignon blanc in viticulture ............................. 8 1.2.4 Organoleptic attributes of Sauvignon blanc wines ........................................ 8 1.3 Possible impact of ‘Climate Change’ on viticulture ....................................... 9 1.4 Effects of climate-dependent environmental parameters