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…

Southern Oregon Ava landscape and climate for wine production

The Southern Oregon American Viticultural Area (AVA) consists of the Applegate Valley, Rogue Valley, Umpqua Valley, Elkton Oregon, and Red Hills of Douglas County sub-AVAs (Figure 1) that are some of the many winegrape producing regions found within the intermountain valleys along the west coast of the United States.

Read More

Applications pratiques du zonage vitivinicole

Le zonage vitivinicole présente toute une série d’applications pratiques. Son importance est en train d’augmenter, soit en fonction des moyens techniques chaque fois plus performants, qui rendent possible le développement des zonages de plus en plus intégrées, consistants et utiles, soit en fonction d’un marché de plus en plus mondialisé. L’article situe la contribution du zonage au niveau de la production vitivinicole et du développement du territoire.

Read More

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Read More

Withering of the ‘Moscato giallo’ grapes under covered space

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.

Read More

D-wines: use of LC-MS metabolomic space to discriminate italian mono-varietal red wines

Studying wine metabolome through multiple targeted methods is complicated and limitative; since grapes, yeasts, bacteria, oxygen, enological techniques and wine aging collaborate to deliver one of the richest metabolomic fingerprint.

Read More