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…

A study on the oenological potentiality of the territory of a cooperative winery in Valpolicella (Italy)

A 3-year zoning study promoted by the Cooperative Winery Valpolicella (Negrar, Verona, Italy) was carried out on a wine territory of about 500 ha.

Read More

Prediction of sauvignon blanc quality gradings with static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) and machine learning

The main goal of the current study is the development of a cost-effective and easy-to-use method suitable for use in the laboratory of commercial wineries to analyze wine aroma. Additionally, this study attempted to establish a prediction model for wine quality gradings based on their aroma, which could reveal the important aroma compounds that correlate well with different grades of perceived quality METHODS: Parameters of the SHS−GC−IMS instrument were first optimized to acquire the most desirable chromatographic resolution and signal intensities. Method stability was then exhibited by repeatability and reproducibility. Subsequently, compound identification was conducted. After method development, a total of 143 end-ferment wine samples of three different quality gradings from vintage 2020 were analyzed with the SHS−GC−IMS instrument. Six machine learning methods were employed to process the results and construct a quality prediction model. Techniques that aim to explain the model to extract useful insights were also applied.

Read More

Study of wine-growing land (“terroir”) characteristics in the canton of Vaud (Switzerland): ecophysiological behaviour of the vine (cv. Chasselas)

A study of the physiological and agronomical behaviour of the vine (cv. Chasselas) was conducted between 2001 and 2003 by the Swiss Federal Research Station for Plant Production at Changins (Agroscope RAC Changins) on various wine-growing farms (terroirs) in the Canton of Vaud (Switzerland), as part of a study project on Vaudois

Read More

Overcoming habit formation in the production of wine

Evidence indicates that climate change affects the environment, human health, and well-being via drought, increasing greenhouse effect, and climatic catastrophes. As the wine sector is also negatively affected by climate change, the role of climate change mitigation and adaptation policies is important in wine production. One example of an adaptation policy is the implementation of grapevine genetics (duchene, 2016), while organic farming may be used as an approach to mitigate the consequences of climate change (vinci et al., 2022). To this end, the european commission’s objective is to reach the european green deal target of at least 25% of the european union’s agricultural land under organic farming by 2030.

Read More

Within-vineyard variability in grape composition at the estate scale can be assessed through machine-learning modeling of plant water status in space and time. A case study from the hills of Adelaida District AVA, Paso Robles, CA, USA

Aim: Through machine-learning modelling of plant water status from environmental characteristics, this work aims to develop a model able to predict grape phenolic composition in space and time to guide selective harvest decisions at the estate scale.

Read More