WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Stabulation (lees stirring) in must as a method for aroma intensification: A comparison with skin contact and a classical version of Traminer and Sauvignon blanc in Austria

Stabulation (lees stirring) in must as a method for aroma intensification: A comparison with skin contact and a classical version of Traminer and Sauvignon blanc in Austria

Abstract

In the course of this study, stabilisation (lees stirring in unclarified must) with skin contact and classic white wine vinification were compared for the Sauvignon blanc and Traminer varieties in Austria. The test wines were analysed for the volatile substances esters, free monoterpenes and fruity thiols. Analytically, the stabilisation could only produce good results to a limited extent compared to the skin contact. In comparison to the 0-sample, however, some effects could be observed. The 3-mercaptohexanol concentrations were significantly increased with 7 days of lees stirring compared to the other variants (except 24 h mash standing time). It was also positive that the lees stirring showed effects on the content of free monoterpenes in the Traminer variety compared to the 0-variant. If this method is to be used successfully, however, some technical aspects of wine-making should first be clarified. Depending on the volume, at least one wine tank with cooling equipment is blocked for a week. Obviously, the cooling system must function properly in this tank. Furthermore, it must be emphasised that the constant stirring of the lees with an agitator could produce a high amount of fine lees, which could cause problems during must clarification. In this trial, stirring could only be done with the help of a glass rod, which reduced the mechanical stress many times over. If there is no stationary stirrer in the tank, it always has to be mounted and dismounted. This could also induce aroma losses through oxidation. However, if the winery has all these technical possibilities, stabilisation could be an issue. Compared to the maceration time, we see the greatest potential in increasing fruity thiols in the Sauvignon blanc grape variety.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Christian Philipp, Franz Paul Jagschitz, Verena Langmann, Paul Riegelnegg, Thomas Suchel

Presenting author

Christian Philipp – Dr.

Contact the author

Keywords

thiols, monoterpenes, aroma intensivation

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Juvenile-to-adult vegetative phase transition in grapevine 

The sequential activity of miR156 and miR172 controls the juvenile to adult phase transition in many plant species, where miR156 abundance decreases while miR172 increases along plant development. Very little is known about phase transition in horticultural woody species, which show substantially long vegetative phases. In grapevine, phase transition seems to be dissociated, displaying a first transition from juvenile to adult vegetative state in the first year, coincident with tendril differentiation and a subsequent induction of inflorescences in place of some of tendrils in later years under flowering inductive environmental conditions. Since grapevine is a highly heterozygous species, the generation of genetically homogeneous material for replicated transcriptomic analyses from seed-derived plants was a main challenge.

Effect of SO2, GSH and gallotannins on the shelf-life of a cortese white wine

Studying the effect of the addition of reduced glutathione (GSH) and/or gallotannins at bottling to limit the use of SO2 in white winemaking.

Unprecedented rainfall in northern Portugal

Aim: Climate is arguably one of the most important factors determining the quality of wine from any given grapevine variety. High rainfall during spring can promote growth of the vines but increases the risk of fungal disease, while vineyard operations can be disrupted, as machinery may be prevented from getting in the vineyard owing to muddy soils.

Étude de la composante climatique du terroir viticole en Val de Loire : relation avec les facteurs physiques du milieu

The research carried out by the URVV of the INRA center in Angers aims to develop a methodology for the integrated characterization of the natural factors of viticultural terroirs, representative of the operating conditions of the vine and the sensory differences of the wines. In this context, the concept of Basic Terroir Unit (UTB) has been developed. The UTB represents a viticultural surface of variable geographical extension, defined as the association in a given place of a geological, pedological and landscape component, Morlat (1989), Riou et al. (1995).

Come proteggere un territorio viticolo: il punto di vista del giurista

La valanga di fango che si è abbattuta nel Salemitano e nell’Avellinese, provocando decine di vittime, è stata causata in larga misura dalle insufficienti opere idrauliche e dalla manca­ta manutenzione di antiquati canali idrici.