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…

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Effect of pre-fermentative cold soaking and use of different enzymes on the chemical and sensory properties of Catarratto wines

The wine industry widely recognizes that early-harvested grapes or those with uneven ripeness at harvest can produce wines with an “unripe fruit” mouthfeel [1,2]. Despite this, it is still unknown which compounds cause these sensory flaws or the most effective winemaking techniques to address them.

Read More

Contribution of seeds to red wine phenolic composition

Tannin composition is an important attribute in red wine quality, and it is therefore critical to understand the factors influencing tannin extraction during alcoholic fermentation. Tannins contribute to the mouthfeel of wines, but they also form pigmented polymers...
Read More

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More

Influence of toasting oak wood on ellagitannin structures

Ellagitannins (ETs) have been reported to be the main phenolic compounds found in oak wood. These compounds, belonging to the hydrolysable tannin class of polyphenols, are esters of hexahydroxydiphenic acid (HHDP) and a polyol, usually glucose or quinic acid. They own their name to their capacity to be hydrolysed and liberate ellagic acid and they have an impact on astringency and bitterness sensation, which is strongly dependant on their structure. The toasting phase is particularly crucial in barrels fabrication and influences wood composition.

Read More