terclim by ICS banner
IVES 9 IVES Conference Series 9 OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

Abstract

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

 

1. Vineyard management: Sustainable vineyard management involves practices that minimize the use of chemicals and pesticides, conserve water, and promote soil health
2. Energy efficiency: Wineries can reduce their carbon footprint by implementing energy-efficient practices, such as using renewable energy sources, investing in energy-efficient equipment, and improving insulation.
3. Water conservation: Water is a critical resource in wine production, and sustainable wineries seek to minimize water use through measures like drip irrigation, rainwater harvesting, and recycling wastewater.
4. Packaging and shipping: Sustainable wineries aim to reduce the environmental impact of their packaging and shipping practices by using recycled materials, minimizing packaging waste, and reducing transportation emissions.
5. Social responsibility: Sustainable wineries also prioritize social responsibility by treating workers fairly, supporting local communities, and promoting diversity and inclusion.
One of the proposed approaches is to expand the use of disease resistant hybrid grape cultivars (DRHGC) (‘PIWI’ grapes), and to introduce new DRHGCs, which have the potential to assist with the implementation of the European Green Deal 2050 and the EU ‘Farm to Fork’ strategy. DRHGCs have thus been very recently permitted for PDO wines, leading to a completely new perspective in the production of wines with protected appellation (“Regulation (EU) 2021/2117,” 2021). DRHGCs are of interest since they allow for much fewer treatments in the vineyard and thus can limit the indirect negative consequences of such treatments: improved job security due to less labor in the fields; less soil compaction in the vineyard; positive impacts on responsible tourism and on neighbouring activities, particularly in the context of (perurban viticulture. However, the characteristics of DRHGCs wines are different, which makes it necessary to take measures and make changes in winemaking technology to maintain high quality. The winemaker must account for high titratable acidity, malic acid, pH, protein, polysaccharide levels and low condensed tannin levels. This can leave them vulnerable to microbial spoilage and would lower the astringency of DRHGC wines. DRHGCs often have problems due to too high yeast assimilable nitrogen leading to excessively hot fermentations. An interdisciplinary analysis is being carried on in South Tyrol where PIWI wines are cultivated, with the aim to produce a case test on different target groups: producers, retailers and buyers, hospitality workers, and consumers regarding both the environmental advantages and the particularities of wines made from DRHGCs (PIWI wines).

1. Duley G., Ceci, A.T., Longo E., Boselli E. (2023). Oenological potential of wines produced from disease resistant grape cultivars, Comprehensive Reviews in Food Science and Food Safety (in press)

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Emanuele Boselli1,2*†, Federica Viganò3

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

Contact the author*

Keywords

PIWI, winemaking, social sustainability, ecological transition

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Read More

A NEW TOOL TO QUANTIFY COMPOUNDS POTENTIALLY INVOLVED IN THE FRUITY AROMA OF RED WINES. DEVELOPMENT AND APPLICATION TO THE STU-DY OF THE FRUITY CHARACTER OF RED WINES MADE FROM VARIOUS GRAPE VARIETIES

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].

Read More