Yes, there are terpenes that are more prominent in wines made from low-yielding vines. The terpenes in wine are aromatic compounds that contribute to a wine’s aroma and flavor profile. Low-yielding vines produce grapes that are more concentrated in flavor, which can result in wines with higher levels of certain terpenes.
Terpenes in Wine
Terpenes are a diverse class of organic compounds found in many plants, including grapevines. In wine, terpenes are responsible for floral, fruity, and herbal aromas. There are over 200 different terpenes that have been identified in wine, but the most common ones include:
- Geraniol
- Linalool
- Terpinolene
- Limonene
- Pinene
Low-Yielding Vines and Terpene Concentration
Low-yielding vines produce fewer grapes, but the grapes that they do produce are smaller and more concentrated in flavor. This concentration of flavor compounds, including terpenes, can result in wines with more intense aromas and flavors. When it comes to terpenes, wines made from low-yielding vines may have higher levels of certain terpenes compared to wines made from high-yielding vines.
Terpenes More Prominent in Wines from Low-Yielding Vines
Some terpenes are more likely to be prominent in wines made from low-yielding vines due to the concentration of flavors in the grapes. Here are a few terpenes that may be more prominent in wines from low-yielding vines:
- Geraniol: This terpene is commonly found in roses and geraniums and can contribute floral aromas to wine. Wines made from low-yielding vines may have higher levels of geraniol, resulting in a more pronounced floral character.
- Linalool: Linalool is a terpene with a floral, citrusy aroma. Wines made from low-yielding vines may exhibit higher levels of linalool, enhancing their floral and citrus notes.
- Terpinolene: Terpinolene is a terpene with woody, piney, and floral notes. Wines made from low-yielding vines may showcase more terpinolene, adding complexity to their aroma profile.
Research on Terpenes in Wines from Low-Yielding Vines
Several studies have explored the relationship between vine yield and terpene concentration in wine. One study published in the Journal of Agricultural and Food Chemistry found that wines made from low-yielding vines had higher levels of certain terpenes compared to wines made from high-yielding vines. The researchers concluded that vine yield can impact the terpene composition of wine, with low-yielding vines producing wines with more intense aromas.
Another study published in the Journal of Food Science investigated the influence of vineyard management practices, including vine yield, on the terpene content of wine. The researchers found that low-yielding vines tended to produce wines with higher levels of terpenes, particularly floral and citrusy compounds.