Macrowine 2021
IVES 9 IVES Conference Series 9 Aroma quality of fortified wines from different Moscato cv. Cultivated in sicily

Aroma quality of fortified wines from different Moscato cv. Cultivated in sicily

Abstract

AIM: Vitis vinifera L. cv. Moscato includes different varieties, mainly white grapes with a medium-sized berry, spheroidal or slightly flattened in shape, yellow greenish color which becomes golden yellow or amber when exposed to the sun. Moscato varieties are mainly used for the production of sweet aromatic wines: Fortified, Sfursat and Passito Moscato wines are present on the market. Despite the increasing interest in sweet dessert wines, at the best of our knowledge, limited data are reported in literature on the composition of Moscato wines especially as regards the aroma volatile constituents which are determinant for the sensory features. In this context, the research aimed to verify the aroma quality of fortified wines produced from different Moscato varieties, not present in the Sicilian ampelographic panorama, in comparison with Moscato Bianco already grown on the island. A great attention has been given to the amount of terpenes, key aroma compounds for Moscato wines.

METHODS: Grapes of Vitis vinifera L. cv. Moscato of the different varieties (Giallo, Ottonel, Petit Grain, Rosa, Cerletti, Bianco Zucco and Bianco), were cultivated in the experimental vineyard of the Sicilian Wine and Oil Regional Institute (IRVO) located in Partinico (Sicily, Italy); grapes of Moscato Bianco variety were also harvested in the IRVO experimental vineyard located in Noto (Sicily, Italy), the area in which the Moscato Bianco DOC is produced. The phenological, vegetative-productive and fertility data were collected. The protocol to produce fortified wines was the same for all the varieties; the fermentation was stopped when the residual sugar content of must was about 100 g/L by adding 6g/hL of sulfur dioxide and ethanol (95% v/v) up to a total alcohol content of about 15% v/v. Physico-chemical analyses will be carried out on grapes and wines according to the EEC Official Method. Wine volatile aroma compounds were analysed by Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS).

RESULTS Among the studied varieties, Moscato Giallo showed the highest productivity.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Antonella Verzera

Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy,Fabrizio CINCOTTA, Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy. Antonio SPARACIO, Sicilian Regional Institute of Wine and Oil, 90143 Palermo, Italy.   Salvatore SPARLA, Sicilian Regional Institute of Wine and Oil, 90143 Palermo, Italy. Concetta CONDURSO, Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy.

Contact the author

Keywords

Vitis vinifera L. cv. moscato; productivity; physico-chemical parameters; volatile profile

Citation

Related articles…

Towards a relationship between institutional clonal selection, mass selection and private clonal selection of grapevine cultivars

Each grape cultivar is composed of a population of individuals that are genetically different. Clonal selection has allowed the purification and improvement of the global quality

Read More

Exploring the inhibitor effect of different commercial chitosan-based preparations on malolactic fermentation in rosé wine

Chitosan is a natural polymer of β-D-linked N-acetyl-D-glucosamine units (1,2), that has only recently been approved by OIV for its use in winemaking to help with microbial control, metal chelation, clarification, and reducing contaminants.

Read More

Elucidating the biological function of EPFL9 in grapevine roots

Epidermal Patterning Factors are a class of cysteine rich peptides known to be involved in many developmental processes. The role of EPF1, EPF2 and EPFL9 in controlling leaf stomata formation has been well described in model plants and cereals, and recently also in grapevine, while little is known about their activity in other organs. The aim of our study is to investigate whether VviEPFL9-2 can have a specific biological function in grapevine roots, where it resulted to be expressed. As grapevine is cultivated in the form of a grafted plant, we focused our study on the commonly used rootstock Kober 5BB (Vitis berlandieri x Vitis riparia). VviEPFL9-2 was edited in Kober 5BB plants using Agrobacterium tumefaciens transformation of embryogenic calli and the CRISPR/Cas9 technology. The phenotypic evaluation in greenhouse indicated that, as expected, the leaves of knock-out (KO) plants have a significant lower stomatal density compared to WT, associated with a lower stomatal conductance.

Read More

Influence Of Different Grape Polysaccharides On Phenolic Compounds And Colour Characteristics Of Tempranillo Red Wines

Polysaccharides (PS) are one of the main compounds found in wines, and they come mainly from the grape cell walls or from the yeasts, and they play an important role in the technological and sensory characteristics of wines. Polysaccharides obtained from yeasts have been more studied, especially mannoproteins, since there are commercial products.

Read More

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Read More