Banner terroir 2002
IVES 9 IVES Conference Series 9 Improvement of the red wine AOC Grignolino d’Asti typicality using some technological innovations

Improvement of the red wine AOC Grignolino d’Asti typicality using some technological innovations

Abstract

[English version below]

L’AOC Grignolino d’Asti (20000 hl environ de production) est un vin de la province de Asti, produit avec le raisin rouge du cépage de même nom originaire du Piémont (Nord-Ouest d’Italie). Ces derniers temps l’AOC a enregistré des pertes économiques considérables dues aux caractéristiques peu agréables des vins : couleur (nuances jaune-orangée), l’astringence et l’amertume plutôt évidentes. Le but de ce travail est la valorisation sernorielle du vin dans le respect de sa typicité. Nous avons étudié trois techniques récentes de vinification : la microoxygénation, l’utilisation de préparations enzymatiques, la macération à froid. Également, nous avons défini la typicité et évalué l’acceptabilité de vins du Grignolino d’Asti du commerce, des vins expérimentaux et de leurs témoins. Les résultats de la première année d’étude montrent que les techniques utilisées n’ont pas modifié la typicité du vin, mais n’ont pas apporté d’amélioration qualitative.

 

The AOC Grignolino d’Asti (about 20.000 hl produced) is a red wine of the Asti province; it is produced with the same red grape variety, which is native of Piedmont (North-West of Italy). In the last years it has been observed a drop in its sales, probably due to the unpleasant characteristics of its colour (yellow tones) and to its evident astringency and bitterness. The aim of this work is to improve the sensory characteristics of this wine respecting its typicality. We applied three rew winemaking techniques: the micro-oxygenation, the use of enzymes and the cold maceration. The typicality of this wine has been defined and aiso the acceptability of some commercial wines and of the experimental wines. The results of the first year of studies show that none of the winemaking techniques used improve the quality of this product.

Download the PDF

DOI:

Publication date: February 15, 2022

Issue: Terroir 2002

Type: Article

Authors

Mario UBIGLI (1), Maria Carla CRAVER0 (1), Pierstefano BERTA (3), Mario REDOGLIA (2), Elena MAROCCO (2), Igor ZANZOTTERA (1), Cristina PONTE (1)

(1) Istituto Sperimentale per l’Enologia, via P.Micca, 35 – 14100 ASTI
(2) Agriconsult – Corso Einaudi, 114 – 14100 ASTI
(3) OICCE – Corso Libertà, 61 – 14053 CANELLI

Contact the author

Keywords

AOC Grignolino d’Asti, analyse sensorielle, technologies avancées, typicité, marché
AOC Grignolino d’Asti, sensory analysis, technologicaI innovations, typicality, market

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

Changes in flavonol profile are a reliable indicator to assess the exposure of red grape berries to solar radiation and canopy architecture

Exposure to solar radiation affects berry composition through photomorphogenesis or changes in temperature. Flavonol synthesis is upregulated by UV‐B radiation

Read More

Circular economy strategies to reintegrate grape pomace from cv. Lagrein into the food chain

The project REALISM (regionality and circular economy in food products to counteract the Metabolic Syndrome (M.S.)) was initiated to develop antioxidant-rich food products with the ability to reduce the risk of developing the M.S.

Read More

The role of ampelographic collection in genetic improvement of native varieties and the creation new varieties

The available plant diversity is maintained in global genetic collections and germplasm banks. One of the main objectives of the study of the genetic material of vine still conducting research to characterize the genotypes and the creation of new varieties. The main ampelographic collection of the country, the largest in the Balkans, is located at the Athens Vine Institute in Lykovrisi, Attica, in an area of 70 acres. It contains more than 800 varieties, most of which are indigenous. The Institute is conducting research on the genetic improvement of native varieties and the creation new winemaking and table grape varieties of high productivity, grape quality, resistance to fungal diseases and their adaptability to stresses using the hybridization method using European high-quality varieties.

Read More

Factors involved in the acumulation of acetic acid inside the grapes during winemaking by carbonic maceration

Vinification by carbonic maceration (CM) is based in the anaerobic fermentative metabolism also called intracellular fermentation (IF).

Read More

THE EFFECT OF COPPER ON THE PRODUCTION OF VARIETAL THIOLS DURING THE ALCOHOLIC FERMENTATION OF COLOMBARD AND GROS MANSENG GRAPE JUICES

Nowadays, the rapid growth of vineyards with organic practices and the use of copper as the only fun-gicide against downy mildew raises again the question of the effect of copper on varietal thiols in wine, especially 3-sulfanylhexan-1-ol (3SH) and its acetate (3SHA). A few decades ago, several works indicated that the use of copper in the vineyard had a negative effect on the content of varietal thiols in Sauvignon blanc wines [1, 2]. However, these studies only considered the concentration of the reduced form (RSH) of varietal thiols, without quantifying the oxidised ones. For this purpose, we proposed to monitor both reduced and oxidised forms of varietal thiols in wine under copper stress during alcoholic fermentation to have a more complete picture of the biological and chemical mechanisms.

Read More