Terroir 1996 banner
IVES 9 IVES Conference Series 9 Influenza del sito di coltivazione nella espressione aromatica del Moscato liquoroso di Pantelleria

Influenza del sito di coltivazione nella espressione aromatica del Moscato liquoroso di Pantelleria

Abstract

ln 1997, twenty six cultivation sites of cv. Muscat of Alexandria different for pedological conditions, altitude and exposition were selected through ail Pantelleria isle. ln each site, described and classified according to USDA Soil Taxonony and FAO Soil Classification methods, grapes, collected at technological ripening, were microvinificated, following a standard procedure which allowed to obtain the naturally sweet wine DOC Moscato di Pantelleria. Wines, five months after vinification, were analysed by gaschromatography. Moreover they were described by sensorial analysis using a non structured parametric card. The different pedological substrates, but above ail, the expositions, summarised in some landscape units, determined important differences in the accumulation process which delayed up to 40-50 days the ripening among the early and late sites. Wines produces in the early sites presented a particular sensorial profile either in quantity and in quality, with sensorial descriptors linked to citrus, white flowers and green legumes, while in wines produces with grapes of late sites, sensorial descriptors were linked to fruit jam and stone fruits. Different mixture of wines comingfrom the two different origins resulted in complex and elegant wines.

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

BRANCADORO L. (1), PILENGA C. (1), SCIENZA A. (1), LANATI D. (2), GUAITOLI F. (3), PERCIABOSCO M. (3), PUMO A. (3)

(1) lstituto di Coltivazioni Arboree – Università degli Studi – Milano
(2) ENOSIS, Cuccaro Monferrato – Alessandria
(3) Assessorato Agricoltura e Foreste – Regione Sicilia

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

PHENOTYPIC DIVERSITY AND BIO-PROTECTION CAPABILITY OF METSCHNIKOWIA SP. IN OENOLOGY

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines.

The aroma diversity of italian white wines

AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.

Grapevine sugar concentration model in the Douro Superior, Portugal

Increasingly warm and dry climate conditions are challenging the viticulture and winemaking sector. Digital technologies and crop modelling bear the promise to provide practical answers to those challenges. As viticultural activities strongly depend on harvest date, its early prediction is particularly important, since the success of winemaking practices largely depends upon this key event, which should be based on an accurate and advanced plan of the annual cycle. Herein, we demonstrate the creation of modelling tools to assess grape ripeness, through sugar concentration monitoring. The study area, the Portuguese Côa valley wine region, represents an important terroir in the “Douro Superior” subregion. Two varieties (cv. Touriga Nacional and Touriga Franca) grown in five locations across the Côa Region were considered. Sugar accumulation in grapes, with concentrations between 170 and 230 g l-1, was used from 2014 to 2020 as an indicator of technological maturity conditioned by meteorological factors. The climatic time series were retrieved from the EU Copernicus Service, while sugar data were collected by a non-profit organization, ADVID, and by Sogrape, a leading wine company. The software for calibrating and validating this model framework was the Phenology Modeling Platform (PMP), version 5.5, using Sigmoid and growing degree-day (GDD) models for predictions. The performance was assessed through two metrics: Roots Mean Square Error (RMSE) and efficiency coefficient (EFF), while validation was undertaken using leave-one-out cross-validation. Our findings demonstrate that sugar content is mainly dependent on temperature and air humidity. The models achieved a performance of 0.65

INFLUENCE OF CHITOSAN, ABSCISIC ACID AND BENZOTHIADIAZOLE TREATMENTS ON SAVVATIANO (VITIS VINIFERA L.) WINES VOLATILE COMPOSITION PROFILE

In the last decades the use of bioestimulants in viticulture have been promoted as alternative to conven- tional pesticides. Moreover, as bioestimulants promote the biosynthesis of secondary metabolites in grape berries, several studies had investigated their influence on the accumulation of phenolic com- pounds (Monteiro et al., 2022). However, few studies, so far, are focused on the accumulation of the vo- latile compounds and their impact on the produced wines (Giménez-Bañón et al., 2022; Gomez- Plaza et al., 2012; Ruiz Garcia et al., 2014).
This study was conducted in a single vineyard of white autochthonous grapevine variety Savvatia- no (Vitis vinifera L.) in Muses Valley (Askri, Viotia, Greece). Chitosan (CHT), Abscisic Acid (ABA) and Benzothiadiazole (BTH) were applied.

H-NMR metabolic profiling of wines from three cultivars, three soil types and two contrasting vintages

Differences in wine flavour proceed primarily from grape quality. Environmental factors determined by the climate, soil and training systems modify many grape and wine quality traits. Metabolic profiling based on proton nuclear magnetic resonance (1H-NMR) spectra has been proved to be useful to study multifactorial effects of the vine environment on intricate grape quality traits. The capacity of this method to discriminate the environmental effects on wine has to be demonstrated.