WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Impact of the maturity and the duration of maceration on phenolic composition and sensorial quality of Divico wines

Impact of the maturity and the duration of maceration on phenolic composition and sensorial quality of Divico wines

Abstract

Following its approval in 2013 by Agroscope, Divico became the first interspecific grape variety in Switzerland with high resistance to downy mildew (Plasmopara viticola) and grey rot (Botrytis cinerea), and medium resistance to powdery mildew (Uncinula nectator). Extremely riche in color, Divico grapes showed great enological potential to different styles of wine. Quickly, many wine growers were interested in planting this promising variety. Many of its potential are to be explored in the coming years.

The objective of this study is to evaluate the impact of the harvest date and the duration of maceration on phenolic composition and sensorial quality of Divico red wines. During two consecutive vintages, 2019 and 2020, Divico grapes grown on two terroirs in Switzerland, Pully and Leytron, were harvested at commercial maturity (1st maturity) and 2-3 weeks later (2nd maturity). Two wine making processes with 6 days and 13 days maceration duration were applied to the same grapes. Grape and wine phenolic composition analyses were conducted during maturation, during wine making and after bottling. Sensorial analyses were conducted only after bottling.

Divico wines obtained were riche in phenolic compounds. Total polyphenol index with DO280nm were higher than 100. The concentrations of proanthocyanidins in obtained Divico wines varies from 3-5 g/L. 13 days maceration wines presented higher concentration of proanthocyanidins due to extra extraction of seed tannins. The values for anthocyanins were close to 3 g/L. Wines obtained with the 2nd maturity grapes and with 6 days maceration were preferred for higher fruity intensity, less acidity, more velvet tannins and better mouth equilibrium. 13 days maceration wines presented more aggressive tannins and bitterness in mouth. These results indicated that Divico grapes probably didn’t reach the optimum seed phenolic maturity even for the 2nd harvest day. Moreover, aroma management during prolonged maceration should be mastered if this practice is desired.

Download the PDF

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Liming ZENG, Marie Blackford, Ágnes Dienes-Nagy, Valentin Schwertz, Damien Simone,Jean-Laurent Spring, Gilles Bourdin, Fabrice Lorenzini, Benoit Bach

Presenting author

Liming ZENG – Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse

Changins, Agroscope, Ágnes Dienes-Nagy | Agroscope, 1260 Nyon, Suisse | Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse | Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse | Agroscope, 1260 Nyon, Suisse | Agroscope, 1260 Nyon, Suisse | Agroscope, 1260 Nyon, Suisse| Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse, ,

Contact the author

Keywords

Divico wines-phenolic composition-sensorial quality-harvest date-maceration duration

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Appliance of climate projections for climate change study in Serbian vineyard regions

Climate projections considered here are for two periods in the future throughout two IPCC scenarios: 2001 – 2030 (A1B) and 2071 – 2100 (A2) obtained using Coupled Regional Climate

Read More

Evaluation of the composition of pomace from grapes grown in the slopes of the Popocatépetl volcano (Puebla, Mexico). Feasibility of its application for obtaining functional foods

Grape pomace is the main byproduct generated during wine production and is primarily composed of skins and seeds, which are obtained after the pressing stage [1]. This byproduct retains a significant amount of nutrients, such as fiber, phenolic compounds, unsaturated fatty acids, vitamins, and minerals.

Read More

Spotted lanternfly, a new invasive insect in vineyards: is it a threat to grapevines?

The spotted lanternfly (SLF; Lycorma delicatula) is a phloem-feeding polyphagous insect invasive to the Eastern U.S.. Since its first detection in Pennsylvania (U.S.) in 2014, large infestations and economic damage (e.g., decreased yield, vine decline, greater pesticide use) have been reported in an increasing number of vineyards, threatening the sustainability and growth of the wine industry in infested regions. Our team has been investigating the impacts of SLF phloem-feeding on physiological processes, fruit production, juice, and wine composition of different grape cultivars, and also evaluated if the SLF can transmit important grapevine pathogens. In addition, we are working closely with stakeholders to better enumerate the economic damage caused by this pest. These findings will provide relevant information to grape and wine producers to help identify action thresholds and develop a more targeted integrated pest management program.

Read More

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings.

Read More

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

Read More