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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.

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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

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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

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