Terroir 1996 banner
IVES 9 IVES Conference Series 9 Prove preliminari dl caratterizzazione del vino gutturnio dei colli piacentini

Prove preliminari dl caratterizzazione del vino gutturnio dei colli piacentini

Abstract

The “GuIturnio dei Colli Piacentini” V.Q.PR.D. results from the vinification of Barbera (55-70%) and Bonarda (30-40%) cultivars, grown in the hilly area of the Piacenza district, identified by the DM 31-07-93 art. 3.
The present work concerns the “zonation” of this area, constituted by 3 valleys Tidone (A), Nure (B) and Arda (C ). 11 homogeneous subzones (5 in A, 2 in B and 4 in C) have been identified studying the environmental and viticultural characteristics.
Some 1996 wines coming from each subzone were characterized using an unstructured card with sensory descriptors properly chosen for the Gutturnio wines. The sensory evaluation was carried out by a suitable trained panel of assessors. The work also reports a first classification of the same wines with the ‘Electronic nose ‘system.
This instrumental apparatus, based on an array of non-selective chemical sensors and a multicomponent data analysis, is able to recognize, distinguish and classify the odors.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

MAURO CATENA (1), LORENA CASTELLARl (2), MARIO UBIGLI (3), ANTONELLA BOSSO (3), MARIA CARLA CRAVERO (3), LORETTA PANERO (3), ALBINO LIBÈ (4), CORRADO Dl NATALE (5), ANTONELLA MACAGNANO (5), ROBERTO PAOLESSE (5), ARNALDO D’AMICO (5)

(1) C.R.P.V. – Filiera Vitivinicola, Via Tebano, 45 – 48018 Faenza (RA)
(2) C.A.T.E.V. S.r.l., Via Tebano, 45 – 48018 Faenza (RA)
(3) lstituto 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

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Seasonal variations and climate interactions with phenolic extractability of Pinot noir across the whole winemaking process

Context and Purpose of the Study. A deeper understanding of the relationship between weather conditions and wine quality is essential for assessing the impact of climate change and developing effective adaptation strategies.

Read More

The effect of soil and climate on the character of Sauvignon blanc wine

Un projet multidisciplinaire sur l’effet du sol et du climat sur la qualité du vin a débuté en Afrique du Sud il y a 5 ans. Des mesures sont effectuées sous culture sèche dans des vignes de Sauvignon Blanc dans six localités différentes, cinq dans le district de Stellenbosch et une à Durbanville.

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

Impact of yeast strain and aging time on the secondary metabolites, macromolecule composition, and sensory attributes of sparkling wines elaborated by the traditional method

The occurrence of aroma and macromolecule constituents in sparkling wines, directly influencing their organoleptic characteristics, is affected by several factors, including the grape cultivar, base-wine particularities, inoculated yeasts, the aging time, and winemaking practices [1].

Read More

Immobilization of S. cerevisiae and O. œni for the control of wine fermentation steps

Controlling the speed of alcoholic (AF) and malolactic (MLF) fermentations in wine can be an important challenge for the production of certain short rotation wines for entry-level market segments. Immobilization techniques for Saccharomyces cerevisiae and Œnococcus œni, the microorganisms responsible for these fermentations, are widely studied for industrial applications. Indeed, these processes allow to accumulate biomass and thus to increase cell densities inducing high fermentation velocities. Recent works have shown the performance of MLF carried out with biofilms of O. œni, immobilized on various supports in a rich medium (MRSm: modified MRS broth with malic acid and fructose).

Read More