Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Influence of the agronomic management on the aroma of Riesling wines

Influence of the agronomic management on the aroma of Riesling wines

Abstract

Nitrogen fertilisation of grapevines is known to influence not only plant development and production yield, but also yeast assimilable nitrogen (YAN). This parameter is related to the growth of yeast during fermentation and the quality of wines, since nitrogen is involved in the biochemical production of the fermentation aroma. The work compared three agronomic managements of a Riesling vineyard on the concentration of YAN in grape must and the volatile profile of the resulting wines: a conventional approach and two organic viticulture protocols. The study started six years after the conversion to organic viticulture of the vineyard. Musts and wines were obtained from five field replicates for each management over three consecutive vintages. Grapes were picked the same day each harvest and vinified under standard conditions. The must was analysed for the main quality control parameters and the volatile profile of wine was determined at the end of the alcoholic fermentation by GC-MS/MS. The differences found on the quality composition of wines were technologically irrelevant with the exception of YAN, which resulted constantly poorer over time in one of the organic systems. Furthermore, this management tended to produce a lower concentration of acetate esters. In this respect, it has been found a correlation between the total acetate esters in wine and the YAN present in grape musts within each vintage. With regard to terpenoids, linalool and alpha-terpineol tended to be higher in one of the organic managements. Nevertheless, the multivariate analysis did not separate wines on the basis of the aroma profile and the differences observed between managements on the volatiles varied among years. The results support that the aroma of wines produced from organic viticulture can be comparable to those obtained from a conventional farming system, although it seems essential to manage properly vine nutrition to ensure an appropriate YAN content in grape musts.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Roberto Zanzotti 

Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy.,Tomas ROMAN, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy. Mauro PAOLINI, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach, 38010 San Michele all‘Adige, Italy. Emanuela COLLER, University of Parma, Department of Chemistry, Life Sciences and Environmental Sustainability, Italy Nicola CAPPELLO, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy. Sergio MOSER, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy. Mario MALACARNE, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy. Roberto LARCHER, Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all‘Adige, Italy.

Contact the author

Keywords

organic viticulture, wine aroma, yan, riesling

Citation

Related articles…

NIR based sensometric approach for consumer preference evaluation

Climate change has had a global impact on grape production, and as a result, developing table grape varieties that can withstand climate-related threats has become a significant goal. However, it is equally important to ensure that these new grape varieties meet the preferences of consumers. To achieve this goal, a procedure has been developed that combines sensory analysis with spectroscopic data collected in the NIR region. Each sample was analyzed using both traditional analytical techniques and non-destructive NIR spectroscopy.

Read More

Enhancing table grape production: addressing challenges and opportunities for sustainability and quality improvement

Table grapes, being consumed as fresh, raisins, and transformed products are among the most appreciated fruits worldwide. Its popularity is increasing also due to its organoleptic and nutritional qualities that meet the consumers’ interest in healthier foods. Recent data from International Organization of Vine and Wine (OIV) revealed that table grape production has doubled in the last twenty years, and varietal availability has increased thanks to the several breeding programs.
To maintain the socio-economic impact of this sector, new challenges need to be addressed.

Read More

Tribological astringency index a parameter for adjusting maceration in red grapes winemaking

Astringency is one of the leading quality factors in red wines.

Read More

The role of vine trunk height in delaying grape ripening: insights for viticultural adaptation strategies

Global changes in temperature patterns necessitate the development of viticultural adaptation strategies. One promising approach involves modifying the training system and elevating trunk height. This study explored the potential of raising the vine trunk as an adaptive strategy to counteract the effects of increasing temperatures and delay ripening. Thermal conditions, radiation levels, and must composition were measured at different heights (10 and 150 cm) in a commercial vineyard of the minority variety Maturana Blanca, trained on a vertical cordon.

Read More

Assessment of antimicrobial effect of chitosan extracted from different sources against unwanted wine microorganisms

During wine production process high attention to the microbiological control from fermentation of the grape must to bottling is necessary. In fact, control of the indigenous microflora of the grape ensures correct fermentation activity of the inoculated starter, while control of the microorganisms in the finished wine is essential to prevent wine spoilage and to ensure the dominance of the desired bacteria when malolactic fermentation is required (Mas and Portillo, 2022).

Read More