WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Monitoring of Sangiovese red wine chemical and sensory parameters along one-year aging in different tank materials and glass bottle

Monitoring of Sangiovese red wine chemical and sensory parameters along one-year aging in different tank materials and glass bottle

Abstract

The aim of this study was to test how different tank materials could affect the chemical composition and the sensory profile of a red wine during an entire year of aging. For this scope, a single varietal Sangiovese wine was aged, after completing its malolactic fermentation, by using tanks made by different materials. Six thesis were involved in the aging experiment, in particular: stainless steel, epoxy-coated concrete, uncoated concrete, earthenware raw amphorae, and new and used oak barrels. Wines were characterized for their chemical and sensory profile. Phenolic and volatile compounds, elementals content, tartaric stability and sensory discriminant attributes of Sangiovese wine from 2018 harvest were measured after 6 and 12 months of aging in tanks, and 6 months in glass bottle (after the aging of 6 months carried out in each relevant container). The results showed that the different tanks significantly differentiated the wines on the base of all the chemical and sensory parameters considered. In particular, wines aged in earthenware raw amphorae and uncoated concrete registered a high content in polymeric pigments as the new oak barrel, resulting the materials that better promote the wine color stabilization. The same wines also showed the highest pH and tartaric stability, mostly due to the observed release of elementals from the tank material into wine. Bottle aging mostly enhanced the chemical and sensory differences between all the wines: they were characterized by higher content of varietal volatiles such as norisoprenoids and terpenes, probably due to the reductive conditions in bottle. The bottle affected also the perceived quality of the wines aged in concrete associated to the floral flavor, floral odor, sweetness attributes, and to a lesser extent to acidity, while the ones aged in stainless steel and amphorae to the berry jam odor.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Francesco Maioli, Monica Picchi, Alessandro Parenti, Luisa Andrenelli, Bruno Zanon, Valentina Canuti

Presenting author

Francesco Maioli – University of Florence

University of Florence | University of Padua

Contact the author

Keywords

Amphorae aging – Tank material – Phenolic and volatile profile  – Sensory profile  – Sangiovese red wine

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Reduced bunch compactness in a clone of Tempranillo associates with a complex reciprocal translocation detected by long-read sequencing genomics

Grapevine cultivars are vegetatively propagated to maintain their varietal attributes. However, spontaneous somatic variation emerges during prolonged periods of vegetative growth, providing an opportunity for the natural improvement of traditional grapevine cultivars. Notably, reduction in bunch compactness is a favorable trait in viticulture, offering advantages such as decreased susceptibility to bunch fungal diseases, and a more uniform ripening of berries. To unravel the genetic and developmental mechanisms behind bunch compactness variation, we examined a somatic variant of Tempranillo Tinto cultivar with loose bunches. We found that the mutant clone exhibits a ~50% reduction in pollen viability compared to typical Tempranillo clones.

Read More

Monitoring of alcoholic fermentation: development of an applicable in-line system

Alcoholic fermentation plays a crucial role in the winemaking process. In addition to producing ethanol, it results in the formation of various secondary metabolites that significantly influence the wine’s characteristics.

Read More

Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera

Wine industry is looking forward for innovative, safe and eco-friendly antimicrobial products allowing the reduction of chemical treatments in the grape defense and the winemaking process that can affect negatively the quality of the product. Ozone has been tested in food industry giving good results in preventing fungi and bacteria growth on a wide spectrum of vegetables and fruits, due to its oxidant activity and ability to attack numerous cellular constituents. Ozone leaves no chemical residues on the food surface, decomposing itself rapidly in oxygen. Gaseous ozone has been already tested for table grapes storage and on wine grapes during withering.

Read More

Vintage by vine interactions most strongly influence Pinot noir grape and wine composition in New Zealand

Vine genetics, fruit maturity, region and vineyard are perceived as factors that strongly influence Pinot noir grape and wine composition. Our study aims to understand the relationship between grape (and ultimately wine) composition and the physical appearance and performance characteristics of a vine (i.e. vine ideotype). Our experimental approach controlled these variables by

Read More

Applications of FTIR microspectroscopy in oenology: shedding light on Saccharomyces cerevisiae cell wall composition and autolytic capacity

Many microbial starters for the alcoholic and malolactic fermentation processes are commercially available, indicated for diverse wine styles and quality goals. The screening protocols cover a wide range of oenologically relevant features, although some characteristics could also be studied using underexplored powerful techniques. In this study, we applied Fourier Transform Infrared (FTIR) microspectroscopy [1,2] to compare the cell wall biochemical composition and monitor the autolytic process in several wine strains of Saccharomyces cerevisiae.

Read More