terclim by ICS banner
IVES 9 IVES Conference Series 9 Withering of the ‘Moscato giallo’ grapes under covered space

Withering of the ‘Moscato giallo’ grapes under covered space

Abstract

For the purpose of producing predicate wines in northern part of Croatia, grapes are traditionally left on the vine unpicked. However, grapes on the vine are exposed to unfavorable environmental conditions that affect rapid rotting and attacked by birds. To eliminate the mentioned risks, the grapes can be picked and placed in a protected space (loft, greenhouse, etc.) suitable for drying. This study presents the results of research on withering grapes of the ‘Moscato giallo’ variety in two tretment: sun drying (under covered terrace) and drying in the shade (loft). The following quality parameters were monitored: mass of grapes, sugar concentration, content of total acids, pH, content of organic acids. The total sugar content was determined refractometrically, the acid content was determined by neutralization with 0.1M NaOH and bromo-thymol as an indicator of pH change, the analysis of organic acids was carried out on an HPLC device. The research proved that in both treatment weight of the grapes and concentration of tartaric acid decreased during withering, while the concentration of sugar, malic acid, citric acid, and the content of total acids increased. Process of withering was shorter in sun drying treatment. Also, final concentration of sugar was higher in sun drying treatment. Final concentration of total acids, tartaric and malic acid was higher by drying in shade.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Domagoj Stupić1*, Laura Banović1, Iva Šikuten1, Petra Štambuk1, Ivana Tomaz1, Darko Preiner1, Zvjezdana Marković1, Željko Andabaka1, Edi Maletić1, Jasminka Karoglan Kontić1

1 University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia

Contact the author*

Keywords

withering, Moscato giallo, sun drying, shade drying, organic acids

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

The impact of different yeasts and harvest time on the wine quality of Beihong and Beimei (<I>V. vinifera x V. amurensis</I>)

Beihong and Beimei are two wine cultivars from ‘Muscat Hamberg’ (V. vinifera L.) and wild V. amurensis Rupr., which were released in China in 2008. Here，two enology practices were reported. Firstly, the impact of different yeasts including D254, GRE, K1, D21 and BDX on dry wine quality of Beihong and Beimei was investigated. For Beihong, among wines fermented by all yeasts, residual sugar content was the lowest, total anthocyanin and resveratrol contents were the highest in the wine by D254. However, the wine by D254 had lower titrable acid than those by the other yeasts except BDX.

Read More

Effect of different winemaking practices on chemical composition, aroma profile and sensory perception of ribolla gialla sparkling wines

This study aims at evaluating the effects of different refermentation methods (Martinotti/Charmat vs. Classic) on the chemical composition, aroma profile and sensory characteristics of Ribolla Gialla sparkling wines; furthermore, certain winemaking practices (skin contact and use of pectolytic enzymes) were investigated considering the extraction of varietal aromas and aroma precursors. METHODS: Sparkling wines were produced at pilot-plant scale. Concerning refermentation methods, traditional Martinotti (MB – 30 days length), extended Martinotti (ML) with 4 months of aging on lees and Classic method (CL) with 11 months of aging on lees were compared; in a second trial, skin contact (MM), enzyme addition on must also subjected to maceration (ME), and enzyme addition on base wine (VE) were evaluated. All experimental trials were performed in triplicate. Basic chemical composition, varietal (terpenes and C13-norisoprenoids in free and bound form) and non-varietal aroma compounds were evaluated by LLE-GCMS analysis; finally, sensory analysis was also performed, by descriptive testing.

Read More

Viticoltura dl montagna: elemento di tutela e valorizzazione del territorio

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More

An infrared laser sensor to characterize the gaseous headspace of champagne glasses under static and swirling conditions

Right after the pouring of champagne in a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1]

Read More

Impacts of fumaric acid addition at the bottling on Cabernet Sauvignon wine quality. Comparison with tartaric acid addition.

Climate change and reduction of inputs are two major challenges for viticulture and oenology. With increasing temperature, wines become less acid and microbiologically less stable (1).

Read More