WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Organic and biodynamic sustainable productions and effect on eligibility and peculiarity of a typical wine

Organic and biodynamic sustainable productions and effect on eligibility and peculiarity of a typical wine

Abstract

The wine industry is currently shifting toward more sustainable production systems. There are many reasons for this as the interest of people over climate change and, consequently the wine consumer’s choice toward organic and biodynamic, reduced carbon-footprint, vegan and other environmentally friendly wines. While the viticultural effects of biodynamic and organic practices on wine grapes have been investigated, there is a lack in literature on the general effect on the final quality of wine.

For this purpose, this study sought to evaluate the impact of the organic, biodynamic and conventional production processes on the eligibility and peculiarity of a typical wine, such as Chianti DOCG: commercial Chianti DOCG wines from 2016 and 2017 harvest were selected based on their production management including organic, biodynamic and, conventional. The global quality of a typical wine was defined by three different profiles: the eligibility profile (chemical characteristics such as alcohol concentration, total acidity, pH, and phenolic concentration), the peculiarity or typicality profile defined by the cultivar (aromatic characteristics that originate from the grapes), and the style profile (characteristics that result from winemaking methods). Chemical and sensory analyses were carried out to define the eligibility and typicality profiles of the wines and to evaluate their correlation with the different production techniques. The statistical elaboration of the chemical and sensory data underlined that generally the different wine production techniques did not yield any systematic differences on the eligibility and typicality profiles, except for the higher values of color intensity and polyphenols contents of the organic wines.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Valentina Canuti, Monica Picchi, Francesco Maioli, Lorenzo Cecchi, Luigi Sanarica

Presenting author

Valentina Canuti – Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy

Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence | Department of NEUROFARBA, University of Florence | Enolife SrL, Montemesola (TA)

Contact the author

Keywords

Winemaking process, typicality, quality, sustainable productions

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley

A two-bite compression test was applied on Cabernet franc grapes during two harvest seasons. The evolution of the texture parameters from véraison to harvest was studied and a new mechanical ripeness notion was introduced.

Read More

Reasoning a Terroir policy on the basis of the prospective study of the French wine sector

The prospective study of the French wine sector (Sebillotte et al., 2004) has identified “groups of micro-scenarios” at the end of the analysis of the characteristics of this wine sector.

Read More

Photo-oxidative stress and light-struck defect in Corvina rosé wines: influence of yeast nutritional strategies

Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.

Read More

Dynamic agrivoltaics, climate protection for grapevine driven by artificial intelligence

The year-on-year rise in temperatures and the increase in extreme weather events due to climate change are already having an impact on agriculture. Among the perennial fruit species, grapevine is already negatively impacted by these events through an acceleration of its phenology, more damage from late frosts or through an increase in the sugar level of the berries (and therefore the alcoholic degree of the wine) and a decrease of acidity, impacting the wine quality. Sun’Agri, in partnership with INRAE, Chambre d’agriculture du Vaucluse, Chambre d’agriculture des Pyrénées-Orientales and IFV, developed a protection system based on dynamic agrivoltaics to protect grapevine. It consists of photovoltaic solar panels positioned above the crop, high enough not to impede the passage of agricultural machinery, and tiltable from +/- 90° to adjust the level of shading on the vineyard. These smart louvers, driven by artificial intelligence (physical models & plant growth models), are steered according to the plant’s needs and provide real climate protection.

Read More

Spontaneous fermentation dynamics of indigenous yeast populations and their effect on the sensory properties of Riesling

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation.

Read More