IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Amphora Wines: To Pitch Or Not To Pitch

Amphora Wines: To Pitch Or Not To Pitch

Abstract

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation takes place in clay vessels that traditionally were pitched inside using pine pitch. Vinhos de Talha has a distinctive sensorial profile, due to the ancestral technique of vinification. However nowadays, some clay vessels are impermeabilized with other materials than pitch, such as bee wax and mainly epoxy resins.

The present research is a first study to evaluate if different clay vessels impermeabilization materials impact the volatile profile of wines. Fot that objective, white wines were produced in clay vessels with different coatings: new pitch, old picth, epoxy resin, bee wax and no coating. The volatile composition was analyzed by headspace solid phase microextraction hyphenated with gas chromatography / mass spectrometry (HS-SPME-GC/MS).

A linear discriminant analysis shows that wines can be discriminated according to different clay vessels impermeabilization materials, being the most similar the ones from clay vessels with no coating and the ones from clay vessels with old pitch.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Cabrtia Maria João1, Pereira Ana1, Martins Nuno1, Garcia Raquel1 and Gomes da Silva Marco2

1MED – Mediterranean Institute for Agriculture, Environment and Development, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora
2LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa

Contact the author

Keywords

Vinhos de Talha; Volatile profiling; HS-SPME; GC/MS

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Investigation of VvDXS function and its effects on muscat flavor levels

In the present study the connection between the positional candidate gene VvDXS and muscat flavor was evaluated by investigating the expression profiles in the berries from a Muscat-type cultivar and a neutral cultivar and its nucleotide diversity of full ORF on grapevine accessions.
Read More

What metabolomics teaches us about wine shelf life

The metabolomics era started about 22 years ago, and wine was one of the first foodstuff subjects of analysis and investigation by this technique.

Read More

Data fusion approaches for sensory and multimodal chemistry data applied to storage conditions

The need to combine multimodal data for complex samples is due to the different information captured in each of the techniques (modes).

Read More

An excessive leaf-fruit ratio reduces the yeast assimilable nitrogen in the must

Yeast assimilable nitrogen (YAN) in the grape must is a key variable for wine quality as a source of aroma precursors. In a situation of YAN deficiency, a foliar urea application upon the vine at veraison enhances YAN concentration and facilitates must fermentation. In 2013, Agroscope investigated the impact of leaf-fruit ratio on the nitrogen (N) assimilation and partitioning in grapevine Vitis vinifera cv. Chasselas following foliar-urea application with the aim of improving its efficiency on the YAN concentration.

Read More

Effect of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on rose quality wine

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).

Read More