Terroir 1996 banner
IVES 9 IVES Conference Series 9 Characterization of the DOC wine “Colli Piacentini Gutturnio” obtained in three traditional areas

Characterization of the DOC wine “Colli Piacentini Gutturnio” obtained in three traditional areas

Abstract

The poster presents the results of the 3rd year of activity of the project “Characterization of the wine productions of the italian regions. The DOC wine Colli Piacentini Gutturnio”. The project was activated by means of pubblic funds (Mi.P.A.F. and Emilia-Romagna Region funds) and thanks to the coordinating activity of the Experimental Institute for Viticulture of Conegliano (TV), the Experimental Institute for Oenology of Asti and the Centro Ricerche Produzioni Vegetali (CRPV) of Faenza (RA), that involved also other local and national Institutions to carry out the research.
The work concerned the “zoning” of the typical production area of the v.q.p.r.d. wine “Colli Piacentini Gutturnio”, that results from the vinification of Barbera (55-70%) and Bonarda (30-40%) cultivars, grown in the hilly area of Piacenza (Emilia-Romagna region) and, particularly, in three river valleys: Val Tidone (zone A), Val Nure (zone B) and Val d’Arda (zone C).
The examination of the environmental characteristics (soil, climate) and of the vine-growing aspects led to the identification of ten homogeneous sub-zones (5 in A, 2 in B and 3 in C), from which samples of Gutturnio wine of the “vendemmia” 1998 have been taken. The aim was to define the sensorial characteristics of the same wine obtained in different zones with their own climate and kind of soil.
The wines were taken from different winery, so they included the variability due to the different environment in which the grapevines were grown, but also a certain variability due to non-uniform tecnologies in wine-making.
The wines were submitted to chemical, sensorial and instrumental (by “Electronic Nose”) analisys.
The “Electronic nose” system is an instrumental apparatus able to produce, simulating the Mammalia sense of smell, electric signals that are quantified; then the data are submitted to multicomponent analysis. So the “Electronic Nose” can allow the recognition, distinguition and classification of wine odours.

Download the PDF

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000 

Type: Article

Authors

Antonio Venturi (1), Lorena Castellari (2), Mario Ubigli (3), Antonella Bosso (3), Guaita Massimo (3), Albino Libè (4), Corrado Di Natale (5), Antonella Macagnano (5), Eugenio Martinelli (5), Alessandro Mantini (5), Arnaldo D’Amico (5)

(1) C.R.P.V. – Filiera Vitivinicola, Via Tebano, 54 – 48018 Faenza (RA)
(2) C.A.T.E.V. S.r.l., Via Tebano, 45 – 48018 Faenza (RA)
(3) Istituto Sperimentale per l’Enologia, Via P. Micca, 35 – 14100 Asti
(4) Provincia di Piacenza, Dipartimento «Politiche di gestione del territorio e tutela dell’ambiente» – Monitoraggio delle risorse territoriali ed ambientali – loc. Gariga – 29027 Podenzano (PC)
(5) Università di Roma, Tor Vergata – Gruppo Sensori e Microsistemi ​Via di Tor Vergata n. 110 -​00133 Roma

Tags

IVES Conference Series | Terroir 2000

Citation

Related articles…

Regional discrimination of shiraz using targeted and non-targeted analytical approaches

Aims: Shiraz is the most widely cultivated grape variety in Australia, and is grown under a range of viticultural and climatic conditions. Given its importance to the Australian wine sector, a number of studies have been conducted in recent years which involved a comprehensive assessment of grape composition, in order to objectively predict wine quality and style outcomes.

Read More

Application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines: biological acidification, prise de mousse, aroma profile. Two cases of study

In this video recording of the IVES science meeting 2025, Raffaele Guzzon (Fondazione Edmund Mach, Centro di Trasferimento Tecnologico, San Michele all’Adige (TN), Italy) speaks about the application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines (biological acidification, prise de mousse, aroma profile). This presentation is based on an original article accessible for free on OENO One.

Read More

Résistance stomatique et caractérisation hydrique des terroirs viticoles

The analysis of the distribution of natural plant populations allows an ecological characterization of cultivated environments in thermal, water and trophic terms; it guides the choice or selection of plants (or grape varieties) to cultivate (Astruc et al ., 1984, 1987; Delpoux, 1971; Jacquinet and Astruc, 1979). This approach has given good results in areas where the topography is the determining factor in the ecological differentiation of the terroirs.

Read More

Modélisation du régime thermique des sols de vignoble du Val de Loire : relations avec des variables utilisables pour la caractérisation des terroirs

Temperature has a decisive influence on the growth and development of plants (Carbonneau et al., 1992). In particular, in the case of the vine, the temperature is an omnipresent variable in the climatic indices (Huglin, 1986). For reasons of convenience, these indices use the temperature of the air measured under shelter in a meteorological station, making the implicit hypothesis of a concordance between this temperature and that of the sites of perception of the thermal stimulus by the plant. However, development may be more dependent on soil temperature than air temperature (Kliewer, 1975). Morlat (1989) thus verified that the variability in the precocity of the vine, positively correlated with the quality of the harvest and of the wine in the Loire Valley, was mainly explained by differences in temperature of the root zones.

Read More

TerraClim, an online spatial decision support system for the wine industry

Climate projections for the future suggest favourable conditions for some wine producing regions, but challenging conditions for others. For instance, temperature increases are likely to shift grapevine phenology, ripening and harvest dates, and potentially affect grape quality and yield.

Read More