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…

Study of grape-ripening process variability using mid infrared spectroscopy

To obtain a quality wine, it is necessary to collect grapes in an optimal state of maturation, so the control of the ripening process is fundamental for the viticulturist.

Geology and landscape as determining factors in microfields and development of the different Spanish appellations of origin

Dividing agrarian exploitations into microfields is a problem that influences the modern viticulture in a very important way. The aim of this work is the study of the influence of Geology and Geomorphology in agricultural structures

Decline of new vineyards in Southern Spain

In-season vineyard pest management relies on proper timing, selection, and application of products. Most of the research on pest management tends to focus on the influence of regional conditions on these aspects, with an emphasis on product timing and efficacy evaluation. One aspect that is not fully vetted in various vineyard regions is application (sprayer) technology. The purpose of this study was to determine the influence of regional conditions on sprayer performance in commercial wine grape vineyards in eastern Washington.

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Fractionation of copper and iron in wine: Assessment of potential macromolecule and sulfur binding agents

Copper and iron are known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. However, the binding of metal ions to different wine components under wine conditions, and the impact of this binding on the ability of the metal ions to induce spoilage processes, is not well understood. This study surveyed a range of red and white wines for an understanding of the variability of broad metal categories within the wines. The techniques utilized included an electrochemical constant current stripping potentiometry technique (ccSP), and solid phase extraction (SPE) fractionation of wine with subsequent analysis of the metal content of each fraction by inductively coupled plasma – optical emission spectroscopy (ICP-OES).