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…

UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness.
Read More

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

YEAST-PRODUCED VOLATILES IN GRAPE BASED SYSTEM MODEL ACTING AS ANTIFUNGAL BIOAGENTS AGAINST PHYTOPATHOGEN BOTRYTIS CINEREA

Botrytis cinerea Pers., the causal agent of grey mould disease, is responsible for substantial economic losses, as it causes reduction of grape and wine quality and quantity. Exploitation of antagonistic yeasts is a promising strategy for controlling grey mould incidence and limiting the usage of synthetic fungicides. In our previous studies, 119 different indigenous yeasts were screened for putative multidimensional modes of action against filamentous fungus B. cinerea [1]. The most promissing biocontrol yeast was Pichia guilliermondii ZIM624, which exhibited several anatagonistic traits (production of cell wall degrading enzymes, chitinase and β-1,3-glucanase; demonstration of in vitro inhibitory effect on B. cinerea mycelia radial growth; production of antifungal volatiles, assimilation of a broad diversity of carbon sources, contributing to its competitivnes in inhabiting grapes in nature).

Read More