A 2-year exploratory study to elaborate a methodological protocol for evaluating volcanic terroir influence in Gamay wines in the French PDO Côtes d′Auvergne

The objective of our study is to report a methodology used to determine chemical and sensory attributes of wines that were elaborated from vineyards growing on volcanic-derived soils in the French PDO Côtes d’Auvergne. For that purpose, vineyard soils were sampled in eight different geographical locations and analyzed by their granulometry, hydric stress and multi-elemental composition. Red wines were elaborated during vintages 2020 and 2021 and chemically characterized by classical oenological parameters, anthocyanins and multi-elemental analysis by ICP-MS, and sensorially described by a panel of nineteen experienced tasters. The results show that vineyards could be differentiated into two typologies of soils: four clay-limestone soils (A) and four basaltic soils (B). B soils presented a more heterogeneous granulometry, a higher water retention and a more concentrated mineral content compared to A soils. Volcanic Gamay wines, originating from these B soils, differed by their red yellowish color, lower total acidity, lower anthocyanin contents, higher contents of sodium, lithium and strontium and stronger peppery/smoky flavors compared to non-volcanic wines originating from A soils. The sensory descriptors were discussed as a function of the chemical composition of wines and could reveal the importance of volcanic terroirs in the sensory and chemical composition of wines. • Gamay wines from volcanic vineyards were elaborated during two consecutive vintages. • Sensory and chemical analysis distinguished volcanic and non-volcanic Gamay wines. • Volcanic vineyards present a more moderate hydric status compared to sedimentary vineyards. • Multi-elemental content contributes to chemical and sensory differentiation among Gamay wines.