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…

HOW TO EVALUATE THE QUALITY OF NATURAL WINES?

The movement of Natural wines has clearly increased in the last few years, to reach a high demand from consumers nowadays. Switzerland has not been left out of this movement and has created a dedicated association in 2021. This association has the ambition to develop a specific tasting sheet for natural wines. The study of the tasting notes shows that the olfactory description of wines is recent but predominant today. But wine is a product makes to be drunk and not (just) to smell it. Based on these findings, a new 100-point tasting sheet has been developed. The main characteristics are 1) an evaluation in the mouth before the description of the olfaction, 2) to give 50% of the points on the judgment for the mouth characteristics, 3) to pejorate the visual aspects only if the wine is judged as “not drinkable” and 4) to express personal emotions.

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

DISCRIMINATION OF BOTRYTIS CINEREA INFECTED GRAPES USING UNTARGE-TED METABOLOMIC ANALYSIS WITH DIRECT ELECTROSPRAY IONISATION MASS SPECTROMETRY

Infection of grapes (Vitis vinifera) by Botrytis cinerea (grey mould) is a frequent occurrence in vineyards and during prolonged wet and humid conditions can lead to significant detrimental impact on yield and overall quality. Growth of B. cinerea causes oxidisation of phenolic compounds resulting in a loss of colour and formation of a suite of off-flavours and odours in wine made from excessively infected fruit. Apart from wine grapes, developing post-harvest B. cinerea infection in high-value horticultural products during storage, shipment and marketing may cause significant loss in fresh fruits, vegetables and other crops. A rapid and sensitive assessment method to detect, screen and quantify fungal infection would greatly assist viticultural growers and winemakers in determining fruit quality.

EFFECT OF MICRO-OXYGENATION IN COLOR OF WINES MADE WITH TOASTED VINE-SHOOTS

The use of toasted vine-shoots (SEGs) as an enological tool is a new practice that seeks to improve wines, differentiating them and encouraging sustainable wine production. The micro-oxygenation (MOX) technique is normally combined with alternative oak products with the aim to simulate the oxygen transmission rate that takes place during the traditional barrel aging. Such new use for SEGs implies a reduction in color due to the absorption by the wood of the responsible compounds, therefore, given the known effect that MOX has shown to have on the modification of wine color, its use together with the SEGs could result in an interesting implementation with the aim to obtain final wines with more stable color over time.

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.