IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Monferace a new “old style” for Grignolino wine, an autochthonous Italian variety: unity in diversity

Monferace a new “old style” for Grignolino wine, an autochthonous Italian variety: unity in diversity

Abstract

Monferace project is born from an idea of 12 winegrowers willing to create a new “old style” Grignolino wine and inspired byancient winemaking techniques of this variety (1). Monferace wine is produced with 100% Grignolino grapes after 40 months of ageing, of which 24 in wooden barrels of different volumes. Grignolino is an autochthonous Italian variety cultivated in Piedmont (north-west Italy), recently indicated as a “nephew” of the famous Nebbiolo (2) and is used to produce three different DOC wines. The Monferace Grignolino is cultivated in the geographical area identified in the Aleramic Monferrato, defined by the Po and Tanaro rivers, in the heart of Piedmont and the produced wine is characterized by a high content of tannins, marked when young, that evolve over the years. Its color is generally slight ruby red and garnet red with orange highlights with ageing. Sensory analysis on 10 Monferace wines (2019 vintage) was assessed after about 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) as previously described (3, 4), derived from the ISO norms. The wines were evaluated using ISO (3591-1977) approved glasses in an ISO (8589-2007) tasting room, served in a randomized order and identified with a three-digit code. The descriptors of the wines were defined during a preliminary tasting session. The quantitative measures of the chosen attributes were acquired using FIZZ (Biosystems, Couternon, France). The data were subjected to statistical analysis (5). 
All the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, oak) and taste (acidity, bitterness, astringency, structure (body) and taste-olfactory persistence). Some attributes were not quantitative statistically different (ANOVA and Tukey test, p=95%): acidity, bitterness, astringency. 
All the other attributes discriminated the wines with different intensities, from 2 groups in the case of rose, nutmeg and dry herbaceous to 6 groups for oak. The panel identified one more specific odor attribute in wine 2 (vanilla) and wine 7 (smoked-roasting). 
Each wine had a specificity: wine 5 had the highest intensity for rose, wine 10 for fruity attributes (blackberries, cherries), wine 2 for oak together with vanilla, wine 6 for dry herbaceous, wine 7 for smoked-roasting, wine 3 for pepper. Wines 8 and 9 had the lower intensities for many attributes and the profile of wine 1 was very similar to the average profile of all the 10 wines. 
These preliminary results showed the unity of sensory attributes among wines with a specificity for each product and remarked that Monferace is a very interesting wine style for Grignolino variety. 

References

1-https://monferace.it/en/ (Accessed on 28th January 2022)
2-Raimondi, S., Tumino, G., Ruffa, P., Boccacci P., Gambino G. & Schneider A., 2020, DNA-based genealogy reconstruction of Nebbiolo, Barbera and other ancient grapevine cultivars from northwestern Italy. Sci Rep 10, 15782. https://doi.org/10.1038/s41598-020-72799-6 
3-Cravero MC, Bonello F Tsolakis C., Piano F., Borsa D., 2012, Comparison between Nero d’Avola wines produced with grapes grown in Sicily and Tuscany. Italian Journal of Food Science, XXIV, (4): 384-387. 
4-Bonello, F., Cravero, M.C., Asproudi, A. et al., 2021, Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties. Eur. Food Res. Technol., 247, 133–156. https://doi.org/10.1007/s00217-020-03613-w
5-XLSTAT® software, version Sensory, 2020, 2.2, Addinsoft, New York.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Cravero Maria Carla1, Bonello Frederica1, Asproudi Andriani1, Lottero Maria Rosa1, Gianotti Silvia2, Ronco Mario2 and Petrozziello Maurizio1 

1CREA, Research Centre for Viticulture and Enology
2Associazione Monferace 

Contact the author

Keywords

sensory analysis, Grignolino, wood ageing, Monferace

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Effect of regulated deficit irrigation regime on amino acids content of Monastrell (Vitis vinifera L.) grapes

Irrigation is an important practice to influence vine quality, especially in Mediterranean regions, characterized by hot summers and severe droughts during the growing season. This study focused on deficit irrigation regime influence on amino acids composition of Monastrell grapevines under semiarid conditions (Albacete, Southeastern of Spain). In 2019, two treatments were applied: non-irrigation (NI) and regulated deficit irrigation (RDI), watered at 30% of the estimated crop evapotranspiration from fruit set to onset of veraison. Grape amino acids content was analyzed by HPLC. Berries from non-irrigated vines showed higher concentration of several amino acids, such as tryptophan (73%), arginine (70%), lysine (36%), isoleucine (27%), and leucine (21%), compared to RDI grapes. Arginine is, together with ammonium ion, the principal nitrogen source for yeasts during the alcoholic fermentation; while isoleucine, tryptophan, and leucine are precursors of fermentative volatile compounds, key compounds for wine quality. Moreover, NI treatment increased in a 14% the total amino acids content in grapes compared to RDI treatment. The reported effects might be because yield was 70% higher in RDI vines than in the NI ones and, therefore, the sink demand was increased in the irrigated vines. In addition, NI vines suffered more severe water stress and it is known that the amino acids synthesis and accumulation can be influenced by the plant response to stress. According to the results, the irrigation regime showed effect on amino acids concentration in Monastrell grapes under semiarid conditions. Grapes from non-irrigated vines showed a higher content of several amino acids relevant to the fermentative process and to the wine aroma compounds formation. It is demonstrated that the final content of nitrogen-related components in grapes is influenced by the irrigation regime. The convenience of the irrigation strategy to suggest will depend on the desired wine style and the target yield levels.
Read More

Phenological characterization of a wide range of Vitis Vinifera varieties

In order to study the impact of climate change on Bordeaux grape varieties and to assess the adaptation capacities of candidates to the grape varieties of this wine region to the new climatic conditions, an experimental block design composed of 52 grape varieties was set up in 2009 at the INRAE Bordeaux Aquitaine center. Among the many parameters studied, the three main phenological stages of the vine (budburst, flowering and veraison) have been closely monitored since 2012. Observations for each year, stage and variety were carried out on four independent replicates. Precocity indices have been calculated from the data obtained over the 2012-2021 period (Barbeau et al. 1998). This work allowed to group the phenological behaviour of the grapevine varieties, not only based on the timing of the subsequent developmental stages, but also on the overall precocity of the cycle and the total length of the cycle between budburst and veraison. Results regarding the variability observed among the different grape varieties for these phenological stages are presented as heat maps.

Read More

Under-vine management effects on grapevine production, soil properties and plant communities in South Australia

Under-vine (UV) management has traditionally consisted of synthetic herbicide use to limit competition between weeds and grapevines. With growing global interest towards non-synthetic chemical use, this study aimed to capture the effects of alternative UV management at two commercial Shiraz vineyards in South Australia, where the sole management variables were UV management since 2016. In adjacent treatment blocks, cultivation (CU) was compared to spontaneous vegetation (SV) in McLaren Vale (MV), and herbicide was compared to SV in Eden Valley (EV). Soil water infiltration rates were slower and grapevine stem water potential was lower in CU compared to SV in MV, with the latter having a plant community dominated by soursob (Oxalis pes-caprae) during winter; while in EV, there was little separation between the treatments. Yields were affected at both sites, with SV being higher in MV and HE being higher in EV. In MV, the only effect on grape must was a lower 13C:12C isotope ratio in CU, indicating greater grapevine water stress. In the grape must at EV, SV had higher total soluble solids, total phenolics, anthocyanins, and yeast available nitrogen; and lower pH and titratable acidity. Pruning weights were not affected by the treatments in MV, while they were higher in HE at EV. Assessments revealed that the differing soil types at the two sites were likely the main determinants of the opposing production outcomes associated with UV management. In the silty loam soil of MV, the higher yields in SV were likely due to more plant-available water, as a potential result of the continuous soil bio-pores formed by winter UV vegetation. Conversely, in the loamy sand soils of EV with a lower cation exchange capacity, the lower yields and pruning weights in SV suggest the UV vegetation competed significantly with the grapevines for available water and nutrients.

Read More

Effects of graft quality on growth and grapevine-water relations

Climate change is challenging viticulture worldwide compromising its sustainability due to warmer temperatures and the increased frequency of extreme events. Grafting Vitis vinifera L.

Read More

A predictive model of spatial Eca variability in the vineyard to support the monitoring of plant status

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More