terclim by ICS banner
IVES 9 IVES Conference Series 9 INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Abstract

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine. This report illustrates an example of a collaboration study where data were collected in a commercial winemaking setting to look into the factors that contribute to Pinot Blanc’s typicity. The Control samples used a similar conventional vinification to compare three vineyards (Aldino, Montagna and Klaus). Four distinct winemaking techniques were examined for the vineyard “Aldino” taking into consideration characteristics like pre-fermentative grape freezing and co-inoculation with lactic acid bacteria. Musts before inoculation, young wines after one month and four month of aging and bottled wines at 0, 6 and 12 months of storage were investigated. The samples were analyzed by an offline HPLC-MS for the determination of the phenolic compounds and by HS-SPME-GCxGC-ToF/MS for determining the volatile profiles. The sensory analysis of the bottled wines was performed using Quantitative Descriptive Analysis (QDA ®) [5]. The profile of phenolic and volatile compounds of both musts and young wines were peculiar of each vineyards. For Aldino vineyard, the main differentiating factor for the musts and the young wines was the pre-fermentative grape freezing. No clear difference was observed in the phenolic and volatile profile as a function of co-inoculation with malolactic bacteria. For the bottled wines, specific sensory attributes contributed in the separation of the vineyards at all storage times. Furthermore, the overall quality judgement (OQJ) was significantly higher in all the wines at T12 storage time and for wines from Aldino. The sensory data were also combined with the chemical results to build multivariate models that exemplify how the components affect the wine’s final quality. These built models as fingerprint databases could provide assistance to the winemakers during production and also render useful for authenticity purposes.

 

1. Huglin, P.; IGI Global: Hershey, PA, USA, 2018; pp. 89–98.
2. Balottia, A.; Tscholl, S.; Vigl, L.E. In E3S Web of Conferences; EDP Sciences: Les Ulis, France, 2018; Volume 50, p. 01031.
3. Pinot Blanc – Alto Adige Wine (altoadigewines.com)
4. Alto Adige Wine – Exquisite Wines from Northern Italy (altoadigewines.com)
5. Poggesi, S., Dupas de Matos, A., Longo, E., Chiotti, D., Pedri, U., Eisenstecken, D., & Boselli, E. (2021 Molecules, 26(20), 6245

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Aakriti Darnal1,2*, Edoardo Longo1,2 , Simone Poggesi.1,2, Vakarė Merkyte.1,2, Marco Montali3, Emanuele Boselli.1,2

1. Oenolab, NOI Techpark, Via Alessandro Volta 13, 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 Computer Science, Free University of Bozen-Bolzano, Piazza Università 5, Bozen/Bolzano (Italy).

Contact the author*

Keywords

Pinot Blanc, pre-fermentative grape freezing, vineyard location, chemical profiles

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.
Read More

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.

Read More

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

Read More