 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

Terpenoid profiles and biosynthetic gene expression pattern in Asti DOCG white muscat grapes at ripening as affected by different canopy management protocols

Aim: The main goal of this study was to find an efficient canopy management to limit the high temperature-related aroma losses of White Muscat grapes, and consequently to preserve the quality standards of Asti DOCG wines.

ECA&D: A high-resolution dataset for monitoring climate change and effects on viticulture in Europe

Climate change will lead to persistent changes in temperature and precipitation patterns which will affect the characteristics of wine produced in each region.

Proposal of a procedure for sensory characterisation of wines from different subareas of a same D.O.C. (V.Q.P.R.D.)

In the course of the present work, which is the first part of a study on the “characterization of Barbera dell’Oltrepo Pavese D.O.C.” 30 wines Barbera from 1993 vintage have been compared only regarding their sensory characteristics. An unstructured scale card, composed by 15 descriptors have been used.

Defining the terroir of the Columbia gorge wine region, Oregon and Washington, USA using geographic information systems (GIS)

The Columbia Gorge Wine Region (CGWR) extends for about 100km along the Columbia River and includes the Columbia Gorge American Viticultural Area (AVA) and the southwest portion of the Columbia Valley AVA.

VOLATILE COMPOUNDS AND SENSORY PROFILE OF NEBBIOLO RED WINES TREATED WITH WOOD FORMATS ALTERNATIVE TO BARRELS

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.