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…

Wine shaking during transportation: influence on the analytical and sensory parameters of wine

According to OIV reports, annual world wine consumption fluctuated around 240-245 mln hL over the past decade. The general market globalization has led to the situation when almost half of the consumed wine is exported to other countries. Of this volume, more than 60 mln hL are bottled still and sparkling wines.
Read More

Evolution of grape aromatic composition in cv. Ugni blanc

Cognac is a protected appellation of origin where world-famous brandies are produced. These brandies are obtained by the traditional double distillation of wines from Ugni blanc cultivar

Read More

Varietal differences between Shiraz and Cabernet sauvignon wines revealed by yeast metabolism

This study investigated if compositional differences between Shiraz and Cabernet Sauvignon grape varieties could influence the production of yeast-derived compounds. This work was based on the analysis of 40 experimental red wines made in triplicate fermentations from grapes harvested from two consecutive vintages in New South Wales (Australia). Grapes were picked at three maturity stages using berry sugar accumulation as physiological indicator, from nine commercial vineyards located in three different climatic regions (temperate, temperate-warm and warm-hot). A range of 30 yeast-derived wine volatiles including esters and alcohols were quantified by HS/SPME-GC/MS. Ammonia, amino-acids and lipids were analysed in the corresponding grapes. The juice total soluble solids (°Brix) in addition to the wine alcohol and residual sugar levels were also measured. The influence of grape maturity on wine ester composition was also variety dependent, particularly for higher alcohol acetate and ethyl ester of branched acids. This study highlights that varietal differences observed in Shiraz and Cabernet Sauvignon wines involve fermentation-derived compounds irrespective of the site (soil, climate, viticultural practices).

Read More

Soil carbon changes and greenhouse gas emissions in vineyards – Is the 4 per 1000 goal realistic?

In this video recording of the IVES science meeting 2023, Hans Reiner Schultz (Hochschule Geisenheim University, Germany) speaks about soil carbon changes and greenhouse gas emissions in vineyards – is the 4 per 1000 goal realistic?. This presentation is based on an original article accessible for free on OENO One.

Read More

Effect of stilbenes on malolactic fermentation performance of onoccocus oeni and lactiplantibacillus plantarum strains in wine production

Malolactic fermentation (MLF) is an important step in winemaking to improve wine quality through deacidification, increased microbial stability, and altered wine flavor. The phenolic composition of wine influences the growth and metabolism of lactic acid bacteria (lab) used for MLF.

Read More