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…

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.
Read More

DNA and type of grain: which factor does better explain sensory differences of sessile and pedunculate oaks?

Sessile oak and pedunculate oak have shown several differences of interest for enological purposes. Tannic and aromatic composition among sessile oak or pedonculate oak has been well studied. Sessile oak is generally more aromatic than pedunculated, while the later is more tannic. This scientific point of view is rarely applied to classify oak in cooperages. Most coopers use the type of grain to distinguish wide and thin grain.

Read More

LC-HRMS data analysis of natural polymer homologue series Application on wine neutral oligosaccharides

Although oligosaccharides have much impact both on health (prevention of diabetes, cardiovascular disease), and on the perception of wine (sweetness, astringency, acidity or bitterness), information on their composition in wine is still limited.

Read More

The development of a simple electrochemical method based on molecularly imprinted polymers for the selective determination of caffeic acid in wine

Caffeic acid (CA) is an antioxidant of great importance in the food sector, such as wine, where it acts as a marker of wine ageing, as well as in the health sector due to its antioxidant properties and beneficial effects including the prevention of inflammation, cancer, neurodegenerative diseases, and diabetes.

Read More

Effectiveness of carboxymethyl cellulose (CMC) on tartaric stabilization of cava base wine

Recent EU regulations allow the use of carboxymethylcellulose (CMC) as a stabilization agent in wine. We tested CMC in bases for sparkling wines, which must be stabilized before the second fermentation that raises alcohol concentration by 1,5%.

Read More