Terroir 2012 banner
IVES 9 IVES Conference Series 9 Corvina and Corvinone grape berries grown in different areas and their aptitude to postharvest dehydration

Corvina and Corvinone grape berries grown in different areas and their aptitude to postharvest dehydration

Abstract

The Valpolicella area (Veneto Region, Italy) is famous for its high quality wines: Amarone and Recioto, both obtained from partial post-harvest dehydrated red grapes. The main cultivars used for these wines are Corvina and Corvinone. In this region hundreds of years ago a particular wine making process was developed to dehydrate the grape after the harvest.

The aim of this innovative work was to study how the environmental factors affected the post-harvest dehydration process.
Different vocation units were defined from a pedological survey using landscape genesis. Afterwards Corvina and Corvinone vineyards, trained with simple Guyot, were selected and observed for a three year period (2009-2011). New parameters correlated to grape dehydration rate were evaluated: quantity of epicutiuolar wax (Ew), skin thickness (ThS), bunch density (BD) and berry surface to volume ratio (S/V).

The results showed a variation of these parameters depending on the environmental variability, mainly due to pedological soil characteristics (texture, depth, soil water availability), site-altitude and exposure. The Ew, BD and S/V showed a good correlation with the kinetic of post-harvest weight loss, so the evaluation of these parameters can be used as a prediction model. This new information is useful for winemakers so they can separate the grapes depending on the growing area to reach an optimum post-harvest weight loss (from 35 % to 45 %).

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

Fabrizio BATTISTA (1) , Lorenzo LOVAT (1), Duilio PORRO (2), Emanuele TOSI (3), Luigi BAVARESCO (1), Diego TOMASI (1)

(1) Centro di Ricerca per la Viticoltura, Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Viale 28 Aprile 26, Conegliano (TV), Italy
(2) Fondazione Edmund Mach, Centro di Trasferimento Tecnologico, via Mach 1, S.Michele a/A (TN), Italy
(3) Centro per la sperimentazione in Vitivinicultura, Provincia di Verona, Via della Pieve 64, S. Pietro in Cariano (VR), Italy

Contact the author

Keywords

grapevine, epicuticular wax, skin thickness, postharvest weight loss

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Health space in vine spa in the world

This elaboration presents vine spa has precious contribution of social development health and well being in culture of wine regions. The majority of the vine-spas in the world draw raw materials from the vineyard; both for cosmetics treatments and for dishes in their restaurants. Vitis vinifera vine provides fresh grapes for dishes and massages, seeds and oil from the seeds, as well as the leaves, and its extracts, and above all the wine.

Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability

SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions.

Valpolicella chemical pattern of aroma ‘terroir’ evolution during aging

Valpolicella is an Italian region famous for the production of high quality red wines. Wines produced in its different sub-regions are believed to be aromatically different, as confirmed by recent studies in our laboratory. Aging is a very common practice in Valpolicella and it is required by the appellation regulation for periods up to four years. The aim of this study was to investigate the evolution, during aging, of volatile chemical composition of Valpolicella wines obtained from grapes harvested in different sub-regions during different vintages.

Terroir et marché des A.O.C

Cette communication sera basée sur les résultats d’une étude auprès des consommateurs réalisée par la société G3 pour l’I.N.A.O. sur les attitudes des consommateurs vis à vis des produits de terroir et des A.O.C. et sur un mémoire de DEA soutenu par Monsieur J-C. DURIEUX à l’Université de Paris X Nanterre, consacré aux variables explicatives du comportement d’achat des vins A.O.C.

La certificazione ambientale del territorio: fattibilita’ e prospettive

In the next years the territorial environmental certification could become realistic if the following conditions will be fully satisfied:
– the enhancement of the environmental awareness among the industries, the public administration, the authorization bodies, the living people of that territory as well as the tourists and visitors.