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…

PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI).
Read More

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

Read More

IMPACT OF NEW BIO STIMULANTS ON GRAPE SECONDARY METABOLITES UNDER CLIMATE CHANGE CONDITIONS

In a context of climate change and excessive use of agrochemical products, sustainable approaches for environmental and human health such as the use of bio stimulants in viticulture represent a potential option, against abiotic and biotic threats. Bio stimulants are organic compounds, microbes, or a combination of both, that stimulate plant’s vital processes, allowing high yields and good quality products. In vines, may trigger an innate immune response leading to the synthesis of secondary metabolites, key compounds for the organoleptic properties of grapes and wines.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

CONSENSUS AND SENSORY DOMINANCE ARE DEPENDENT ON QUALITY CONCEPT DEFINITIONS

The definition of the term “quality” in sensory evaluation of food products does not seem to be consensual. Descriptive or liking methods are generally used to differentiate between wines (Lawless et al., 1997). Nevertheless, quality evaluation of a product such as wine can also relate to emotional aspects. As exposed by Costell (2002), product quality is defined as an integrated impression, like acceptability, pleasure, or emotional experiences during tasting. According to the ‘modality appropriateness’ hypothesis which predicts that wine tasters weigh the most suitable sensory inputs for a specific assess- ment (Freides, 1974; Welch & Warren, 1980), the nature of the quality definitions may modulate sensory influences.

Read More