Terroir 1996 banner
IVES 9 IVES Conference Series 9 Valutazione comparativa di cloni di Pinot nero per la produzione di vini base spumante in alcuni ambienti del Piemonte

Valutazione comparativa di cloni di Pinot nero per la produzione di vini base spumante in alcuni ambienti del Piemonte

Abstract

[English version below]

Un vasto programma si riferisce alla verifica di 28 selezioni clonali di Pinot nero atte a vini base spumante. Gli impianti sono stati realizzati in diversi ambienti delle Langhe e del Monferrato nel periodo 1992-1996, in 57 vigneti diversi e su una superficie complessiva di circa 50 Ha. In ogni vigneto si è seguito uno schema sperimentale a blocchi randomizzati con densità di circa 4000 piante/Ha, sistema di allevamento assurgente in controspalliera e potatura a guyot. Nel presente lavoro si inizia a presentare i risultati relativi ai primi sette vigneti impiantati e ad 8 selezioni clonali di Pinot nero limitatamente ai parametri délia produzione nel triennio 1995-97.
Gli aspetti più significativi derivati dallo studio sono stati i seguenti:
– l’annata, intesa soprattutto come andamento climatico, ha esercitato un effetto molto importante sulla produzione di uva e sul peso del grappolo;
– Tra i vigneti considerati (siti) sono state riscontrate ampie differenze; quanto più un ambiente si è dimostrato favorevole, tanto più importanti sono state le produzioni delle diverse selezioni di Pinot nero e viceversa.
– Nell ‘ambito delle selezioni clonali si sono distiniti tre gruppi di cloni sulla base délia loro produttività: alta (cloni 292, 236, 375 e 459), media (clone 52) ed inferiore alla media (cloni 521 e 386)
– E verificata l’alternanza produttiva del Pinot nero negli anni e la sua elevata reattività ai siti ed alle condizioni climatico-ambientali.

A wide program has been build up in order to verify 28 Pinot noir clonal selections for high quality sparkling wines. 57 experimental vineyards have been planted over the period 1992-96 in diversified environments of Langhe and Monferrato for a total surface of about 50 Ha.
In every vineyard a randomized scheme was adopted with a density of about 4000 plants/ha, with low training system and Guyot pruning. The result related in this paper are about the yield of the first 7 vineyards and of 8 Pinot noir clonal selections, in the period 1995-1997. The most significant results are:
– The year, mainly as climatic conditions, proved an important effect on grape production and bunch weight
– Wide differences have been verified among the experimental vineyards (sites); as more an environment has been demonstrated favorable, so much the productions of the different Pinot noir’s selections have been important and vice versa.
– Three groups of clones have been found out on the base of the productivity: high (clones 292, 236, 375, 459), medium (clone 52) and lower of the average (clones 521 and 386).
– The Pinot noir yield variability over the years and his high reactivity to the climatic and environmental conditions have been verified.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

CORINO L., MALERBA G., SANDRI P.

lstituto Sperimentale perla Viticoltura , C.so Alfieri,177- 14100 Asti

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Study of fungal and bacterial laccases for the reduction of ochratoxin A content in model wine

Ochratoxin A (OTA) is a mycotoxin produced by several filamentous fungi infecting grape bunches (Penicillium and Aspergillus spp.), this toxin pass to must when grapes are crushed and later it is found in wine. Following the evaluations of the toxicity of OTA, European Commission Regulations have been promulgated introducing upper limits for OTA concentrations in various commodities (cereals, cereal products, dried vine fruit, coffee, wine, grape juice, baby foods and dietary foods for special medical purposes).

Read More

Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology

With climate change, it is progressively more often to obtain grapes with an acceptable content in sugars or acids but with immature tannins described as green, aggressive or hard (noted as GAH onwards). During winemaking, the oenologist has to make decisions related to the elaboration of such grapes based mainly on empirical experience, given the lack of objective criteria to this concern. An increase in the chemical and sensory knowledge of immature tannins would allow managing this GAH character of grapes with the maximum possible efficiency during winemaking processes. The present work aims at isolating and identifying the group of compounds responsible for the GAH character present in wines.

Read More

How sensory quality of wines can be accessed as a trait in MAS grape vine breeding

In the context of the global crises of global warming, biodiversity and pollution, current agricultural practices need to be reconsidered.

Read More

Root development and the performance of grapevines in response to natural as well as man‐made soil impediments

The majority of soils used for wine and table grape production in South Africa are notoriously shallow, i.e. they are restricting root penetration.

Read More

Vinhos de talha: to pitch or not to pitch

In Alentejo, south of Portugal there is a traditional way of fermenting wines in clay vessels, known as “Vinhos de Talha”. Clay vessels were traditionally impermeabilized using pine pitch, creating a barrier between the fermenting must and the clay. Due to this unusual production technology that uses of clay vessels, instead of inox or wood vessels, “Vinhos de Talha” present unique characteristics increasingly appreciated by national and international consumers when compared with wine obtained by the said traditional methods of winemaking. Although the positive consumers feedback, there is little literature about the physical-chemical characteristics of these wines (Martins et al, 2018; Cabrita et al, 2018). This work aims to characterize the volatile composition of white wines produced in clay vessels with different coatings and to contribute to the knowledge and preservation of these wines that are a unique cultural heritage. Wine samples were produced during 2019 vintage from white grapes, using the traditional technology associated to these wines.

Read More