terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Abstract

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]). The Projective Mapping (napping) sensory protocol and the RATA (rate-all-that-apply) method were used to provide rapid categorization and characterization of DRHGC and conventional wines using an internal panel of 19 assessors (aged 25-40 years old). Preliminary analytical results for red wines showed that diglucosylated and triglucosylated anthocyanins were most common, and they were present also as acetylated and p-coumaroylated esters. The profile of cyclic proanthocyanidins was investigated for the first time in PIWI wines, such us ‘Solaris’, ‘Bronner’, ‘Muskaris’, ‘Johanniter’, ‘Souvignier gris’, ‘Regent’, and ‘Cabernet Cortis’, and compared with conventional white and red wines.

The sensory attributes found in PIWI white wines were “tree fruit” (pear, green apple) in ‘Solaris’ and ‘Bronner’, “caramelized” (honey) and “floral” (rosewater) in ‘Muskaris’, “stone fruit” (peach) in ‘Johanniter’, and “woody” (oak and coffee) in ‘Souvignier gris’  In contrast, sensory attribute “vegetative” (green bell pepper) conventional wines was perceived more  in Pinot Blanc and Pinot Gris as conventional wines.

The combination of sensory evaluation, chemical analysis, and multivariate statistical methods provided a deeper and more complete understanding of the quality of the wines under investigation.

Acknowledgments: Wineries (Bolzano, Italy) are kindly acknowledged for providing the wines analyzed in this study.

References:

1)  Duley, G., et. al (2023). Oenological potential of wines produced from disease‐resistant grape cultivars. Compr. Rev. Food Sci. DOI 10.1111/1541-4337.13155

2)  De Rosso, et. al (2012). Study of anthocyanic profiles of twenty-one hybrid grape varieties by liquid chromatography and precursor-ion mass spectrometry. Anal. Chim. Acta., 732, 120-129. DOI 10.1016/j.aca.2011.10.045

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Adriana Teresa Ceci1,2, *, Edoardo Longo1,2, Gavin Duley1,2, Emanuele Boselli1,2

1Oenolab, NOI TechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
2Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy

Contact the author*

Keywords

disease resistant hybrid grape cultivars, volatile compounds, phenolic profile, Projective Mapping

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More

Development of a new method for detecting acetic acid bacteria in wine

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.

Read More

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Read More

What to do to solve the riddle of vine rootstock induced drought tolerance

Climate change will increase the frequency of water deficit situation in some European regions, by the increase of the evapotranspiration and the reduction of rainfalls during the growing cycle. This requires finding ways of adaptation, including the use of plant material which is more tolerant to drought. In addition to the varieties used as scions that result in the typicality of wines, rootstocks constitute a relevant way of adaptation to more stressful environmental conditions.

Read More