Use of Production Practices and Sensory Attributes to Characterize Loire Valley Red Wines

Research demonstrates that production practices and sensory attributes can distinguish protected designation of origin (PDO) wines within the same geographic area, even under similar climatic and soil conditions. The study analyzed 33 commercial red wines from the Loire Valley, France, assessing factors such as vineyard training systems, harvest timing, winemaking techniques, and aging practices. Descriptive sensory analysis identified key attributes like color intensity, viscosity, blackcurrant aroma, and bitterness that differentiated these wines. Statistical analyses revealed significant relationships between specific production practices—such as the percentage of Cabernet franc grapes, leaf removal timing, and oak aging—and distinct sensory profiles. This finding underscores the nuanced role of production methods in shaping wine characteristics within well-defined terroirs.

Thiollet-Scholtus, M., Caillé, S., Samson, A., Lambert, J.-J., & Morlat, R. (2013). Use of Production Practices and Sensory Attributes to Characterize Loire Valley Red Wines. American Journal of Enology and Viticulture, 65(1), 50–58. https://doi.org/10.5344/ajev.2013.12141