 IVES 9 IVES Conference Series 9 Gamay and Gamaret winemaking processes using stems: impact on the wine chemical and organoleptic characteristics

Gamay and Gamaret winemaking processes using stems: impact on the wine chemical and organoleptic characteristics

Abstract

AIM: Stalks are empirically known to bring many benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity. Not much used on Swiss grape varieties, the aim of this study was to identify the relevance of using this type of winemaking in the case of Gamay and Gamaret red grape varieties.

METHODS: Gamay and Gamaret grapes from a vineyards in Gland (Switzerland) were harvested and treated according to three modalities: fully destemmed used as control, 20% and 40% either whole grapes or stems added to the rest of the destemmed harvest. The influence of the stalks on the wine organoleptic properties was measured using different classical FTIR and colorimetric methods (alcohol, acidity, pH, SO2 …). Polyphenol content was evaluated using spectrophotometer measurements and concentration of flavanols and proanthocyanins in wine samples determined by HPLC-FLD-MS/MS. Sensory analysis were also performed in order to measure the impact on the wines.

RESULTS: Results showed that the total polyphenolic content was lower for trials with non-destemmed grapes and higher for the ones where stems were added. According to the tannin content, no significant differences were found between the modalities for the gamay grape variety. For the gamaret grape variety, the values were lower than the control when 20% and 40% of non-destemmed grapes were used. Planned sensory analysis should allow us to know the impact on the aromatic characters of these wines.

CONCLUSIONS:

This study allows us to acquire knowledge about winemaking processes performed using non-destemmed grapes and their impact on the wine characteristics. Both chemical composition and organoleptic characterization were taken into account

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marie Blackford, Janina IMHOF 2, Julie ROESLE-FUCHS 2, Fabrice LORENZINI 1, Gilles BOURDIN 1, Benoit BACH 2

Marie Blackford – 1. AGROSCOPE , Nyon, Switzerland 2. Changins, Viticulture and oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon 1, Switzerland ,Montaine COMBY 1,2, Janina IMHOF 2, Julie ROESLE-FUCHS 2, Ágnes DIENES-NAGY 1, Fabrice LORENZINI 1, Gilles BOURDIN 1, Benoit BACH 2 1 AGROSCOPE , Nyon, Switzerland 2 Changins, Viticulture and oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon 1, Switzerland

Contact the author

Keywords

stem, whole cluster, winemaking, polyphenols

Citation

Sviluppo vegetativo del Nebbiolo nell’area di produzione del Barolo DOCG: influenza sulla qualita’ della produzione

Environment features and management operations on shoot and leaves modify the canopy during the vegetative season, changing the grapevine microclimate and the ratio between photo synthetic sources (the canopy) and productive sinks (the grapes).

Effect of the winemaking technology on the phenolic compounds, foam parameters in sparklig wines

Contribution Sparkling wines elaborated following the traditional method undergo a second fermentation in closed bottles of base wines, followed by aging of wines with lees for at least 9 months. Most of the sparkling wines elaborated are white and rosé ones, although the production of red ones is highly increasing. One of the initial problems in red sparkling wine processing is to obtain suitable base wines that should have moderate alcohol content and astringency and adequate color intensity; which is difficult to obtain when grapes must be harvested at low phenolic and industrial maturity stage. The low phenolic maturity degree in the red grapes makes essential to choose an adequate winemaking methodology to obtain the base wines because the extracted polyphenols will vary according the winemaking technique: carbonic maceration or destemmed-crushed grapes.

Recent advancements in understanding the terroir effect on aromas in grapes and wines

Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins. Specific organoleptic characteristics of wine are influenced by environmental factors such as soil and climate. By deconstructing the effect of measurable soil and climate parameters on grape and wine aroma compounds,

Veraison as determinant for wine quality and its potential for climate adapted breeding

The evaluation of new grapevine genotypes regarding their potential to produce high quality wines is the time limiting factor in the process of grapevine breeding. Hence, the development of quality-related markers useable in marker-assisted selection (MAS) as well as in prediction models for this bottleneck trait will tremendously enhance breeding efficiency. In extensive studies a training set of a segregating white wine F1 population (150 F1 genotypes = POP150; `Calardis Musqué´ x `Villard Blanc´) was deeply phenotyped and genotyped for model development and QTL analysis.

Aroma profile of ‘Pedro Ximenez’ sweet musts obtained from dried grapes by different methods

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.