Terroir 2010 banner
IVES 9 IVES Conference Series 9 applicazione dei metodi isotopici e dell’analisi sensoriale negli studi sull’origine dei vini

applicazione dei metodi isotopici e dell’analisi sensoriale negli studi sull’origine dei vini

Abstract

Traceability of agro-alimentary products is very important to certify their origin. This work aimed to characterize wines obtained by the same cultivar (Nero d’Avola and Fiano) – grown in regions with different soil and climate conditions during three vintages (2003-2005) – employing isotopic analyses (NMR and IRMS) and sensory analyses. The effectiveness of stable isotopes ratios (D/H)1, 13C/12C and 18O/16O to assess the geographical origin of wines is affected by the natural variability of these parameters. Their usefulness in wine origin identification improves when they are used jointly. (D/H)1 and 18O/16O ratios depend on latitude but, in the meantime, 18O/16O is noticeably modified by the meteorological course during grape ripening. The most powerful ratios to discriminate between regions are (D/H)1 and 18O/16O (Versini and Monetti, 1996). The isotopic and the sensory analyses together allowed to distinguish wines from different regions.

Download the PDF

DOI:

Publication date: October 6, 2020

Issue: Terroir 2010

Type: Article

Authors

Bonello F., Cravero M.C., Tsolakis C., Ciambotti A.

CRA-ENO Centro di Ricerca per l’Enologia. Via P.Micca 35, 14100 Asti, Italia

Contact the author

Keywords

NMR – IRMS – sensory analyses – traceability

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Correction de la teneur en alcool des vins par évaporation partielle sous vide en cours de fermentation alcoolique

Climate change has become a reality that is becoming more and more apparent every day, with changes in the physico-chemical composition of grapes and an increase in the alcohol content of finished wines. These higher alcoholic degrees are not without consequences for the success of alcoholic and malolactic fermentation. Correcting the alcohol content (-20% of the initial alcoholic strength) is also part of an approach designed to meet consumer expectations for healthier, lighter or lower-alcohol wines (9 to 13% vol.). Correcting the alcohol content of wines also rebalances the mouthfeel by reducing the alcohol’s burn.
Read More

Advances in phenology modelling of the grapevine

Historical records of grapevine phenology have been collected over decades throughout different winegrowing regions. These records have demonstrated advances in key developmental stages such as budburst, flowering and veraison because of increased temperatures due to climate change.

Read More

Influence of thermal stress on Malbec, Syrah, and Bonarda (Vitis vinifera L.) anthocyanin content and evolution in growing seasons with heatwaves in semi-arid climate (Argentina)

It is known that high temperature influences the synthesis, transformation and degradation of grape anthocyanin (ANT) threatening the quality of grapes and coloured wines.

Read More

The international Internet site of the geoviticulture MCC system

The “Geoviticulture Multicriteria Climatic Classification (MCC) System” was developed to characterize the climate of the wine producing regions of the world.

Read More

Exploring grapevine water relations in the context of fruit growth at pre- and post-veraison

Climate change is increasing the frequency of water deficit in many grape-growing regions. Grapevine varieties differ in their stomatal behavior during water deficit, and their ability to regulate water potential under dry soil conditions is commonly differentiated using the concept of isohydricity. It remains unclear whether stomatal behavior, water potential regulation, and the resulting degree of isohydricity has a relationship with changes to fruit growth during water deficit. This study was conducted on four varieties (`Cabernet Franc`, `Semillon`, `Grenache`, and `Riesling`) subjected to both short-term, severe water deficit and long-term, moderate water deficit applied at both pre- and post-veraison.

Read More