 IVES 9 IVES Conference Series 9 The effect of organic, biodynamic and conventional production processes on the intrinsic and perceived quality of a typical wine

The effect of organic, biodynamic and conventional production processes on the intrinsic and perceived quality of a typical wine

Abstract

AIM: The aim of this study was to evaluate the impact of the organic, biodynamic and conventional production processes on the typicality of the Chianti DOCG wine and the relation with the environmental impact in terms of CO2 production. Typicality can be defined as a set of properties, described by an intrinsic and perceived quality. Intrinsic quality is the resultant of an eligibility profile, whose parameters are common to all wines (e.g., the sensory attributes and chemical compounds related to acidity, astringency, persistence, alcohol, viscosity, etc.); an identity profile, whose parameters are related to the grape variety and the terroir (aroma and volatile profiles); a style profile related to the brand, expression of the winemaking related choices.

METHODS: Fourteen commercial Chianti DOCG wines from 2016 harvest were selected based on their production management including organic, biodynamic and conventional. A survey was set up in order to get vineyard and winemaking information from the different estates producing the wines object of the present study. This information was converted in terms of estimated carbon dioxide production, on the basis of existing literature data about Life Cycle Analysis (LCA). Phenolic and volatile compositions, color indices and standard chemical parameters were determined on wines.Quantitative Descriptive Analysis was applied to define the eligibility, identity, and style properties (the intrinsic quality), while a group of 45 experts evaluated the differences between wines by Napping test and rated their typicality (perceived quality). For the evaluation of the chemical and sensory differences between wines, three global different models were created (conventional, organic and biodynamic) using a Soft Modelling of Class Analogy (SIMCA).

RESULTS: As regard the results of the survey, the organic and biodynamic managements showed the lower level of estimated values of carbon dioxide production. The statistical elaboration of the chemical and sensory data underlined that the different wine estate managements did not yield any systematic differences on the intrinsic and perceived quality, despite there were detected significant differences between wines. Moreover different levels of quality were evidenced inside every kind of management. In particular, the SIMCA model built on the chemical and sensory profiles highlighted that the conventional wine models presented the less variability, as opposed to the biodynamic model that resulted the more variable in terms of intrinsic and perceived quality.

CONCLUSIONS

The environmentally friendly production processes, such as organic and biodynamic production, with a low environmental impact, may not have necessarily an effect on the identity and thus on the typicality of wine. The process control represents the critical point for all the three kind of

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Monica Picchi

Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy),Francesco MAIOLI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Valentina CANUTI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Valentina MILLARINI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Paola DOMIZIO, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Bruno ZANONI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy)

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Keywords

sangiovese; biodynamic wine; organic wine; quality; typicality; carbon footprint

Citation

VineyardFACE: Investigation of a moderate (+20%) increase of ambient CO2 level on berry ripening dynamics and fruit composition

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The present study aims to investigate the effect on fruit composition under a moderate increase (+20%; eCO2) of carbon dioxide concentration, as predicted for 2050 on both Riesling and Cabernet Sauvignon. Berry composition was determined for primary (sugars, organic acids, amino acids) and secondary metabolites (anthocyanins). Special focus was given on monitoring of berry diameter and ripening rates throughout three growing seasons. Compared to previous results of the early adaptative phase of the vines [1], our results show little effect of eCO2 treatment on primary metabolites composition in berries. However, total anthocyanins concentration in berry skin was lower for eCO2 treatment in 2020, although the ratio between anthocyanins derivatives did not differ.
[1] Wohlfahrt Y., Tittmann S., Schmidt D., Rauhut D., Honermeier B., Stoll M. (2020) The effect of elevated CO2 on berry development and bunch structure of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon. Applied Science Basel 10: 2486

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How does aromatic composition of red wines, resulting from varieties adapted to climate change, modulate fruity aroma?

One of the major issues for the wine sector is the impact of climate change linked to the increasing temperatures which affects physicochemical parameters of the grape varieties planted in Bordeaux vineyard and consequently, the quality of wine. In some varietals, the attenuation of their fresh fruity character is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive strategy on climate change, some winegrowers have initiated changes in the Bordeaux blend of vine varieties [2]. This study intends to explore the fruitiness in wines produced from grape varieties adapted to the future climate of Bordeaux. 10 commercial single–varietal wines from 2018 vintage made from the main grape varieties in the Bordeaux region (Cabernet franc, Cabernet-Sauvignon and Merlot) as well as from indigenous grape varieties from the Mediterranean basin, such as Cyprus (Yiannoudin), France (Syrah), Greece (Agiorgitiko and Xinomavro), Portugal (Touriga Nacional) and Spain (Garnacha and Tempranillo), were selected among 19 samples using sensory descriptive analyses. Both sensory and instrumental analyses were coupled, to investigate their fruity aroma expression. For sensory analysis, samples were prepared from wine, using a semi preparative HPLC method which preserves wine aroma and isolates fruity characteristics in 25 specific fractions [3,4]. Fractions of interest with intense fruity aromas were sensorially selected for each wine by a trained panel and mixed with ethanol and microfiltered water to obtain fruity aromatic reconstitutions (FAR) [5]. A free sorting task was applied to categorize FAR according to their similarities or dissimilarities, and different clusters were highlighted. Instrumental analysis of the different FAR and wines demonstrated variations in their molecular composition. Results obtained from sensory and gas chromatography analysis enrich the knowledge of the fruity expression of red wines from “new” grape varieties opening up new perspectives in wine technology, including blending, thus providing new tools for producers.

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Effect of regulated deficit irrigation regime on amino acids content of Monastrell (Vitis vinifera L.) grapes

Irrigation is an important practice to influence vine quality, especially in Mediterranean regions, characterized by hot summers and severe droughts during the growing season. This study focused on deficit irrigation regime influence on amino acids composition of Monastrell grapevines under semiarid conditions (Albacete, Southeastern of Spain). In 2019, two treatments were applied: non-irrigation (NI) and regulated deficit irrigation (RDI), watered at 30% of the estimated crop evapotranspiration from fruit set to onset of veraison. Grape amino acids content was analyzed by HPLC. Berries from non-irrigated vines showed higher concentration of several amino acids, such as tryptophan (73%), arginine (70%), lysine (36%), isoleucine (27%), and leucine (21%), compared to RDI grapes. Arginine is, together with ammonium ion, the principal nitrogen source for yeasts during the alcoholic fermentation; while isoleucine, tryptophan, and leucine are precursors of fermentative volatile compounds, key compounds for wine quality. Moreover, NI treatment increased in a 14% the total amino acids content in grapes compared to RDI treatment. The reported effects might be because yield was 70% higher in RDI vines than in the NI ones and, therefore, the sink demand was increased in the irrigated vines. In addition, NI vines suffered more severe water stress and it is known that the amino acids synthesis and accumulation can be influenced by the plant response to stress. According to the results, the irrigation regime showed effect on amino acids concentration in Monastrell grapes under semiarid conditions. Grapes from non-irrigated vines showed a higher content of several amino acids relevant to the fermentative process and to the wine aroma compounds formation. It is demonstrated that the final content of nitrogen-related components in grapes is influenced by the irrigation regime. The convenience of the irrigation strategy to suggest will depend on the desired wine style and the target yield levels.