Macrowine 2021
IVES 9 IVES Conference Series 9 Phenolic and volatile profiles of south tyrolean pinot blanc musts and young wines

Phenolic and volatile profiles of south tyrolean pinot blanc musts and young wines

Abstract

AIM. Assess the impact of different vineyards and winemaking variables on the phenolic and volatile profiles of Pinot Blanc musts and young wines from South Tyrol.

METHODS. Grapes were harvested during September 2019 in 3 vineyards near Ora (Italy) at 450 m (MM), 550 m (K) and 800 m (V) a.s.l. Six different types of Pinot Blanc musts and young wines were studied in 3 replicates. Study A – 3 different vineyards (MM_C, K_C, V_C), but same winemaking; Study B – same vineyard (V), but 3 different vinifications: i) grapes were frozen before crushing (V_F); ii) same as V_F, but co-inoculation yeast/malolactic bacteria (V_F_ML); iii) no grape freezing, but co-inoculation yeast/malolactic bacteria (V_ML). Phenolics were analysed by HPLC-DAD and HPLC-QqQ-MS, while volatiles were investigated by SPME-HS-GCxGC-ToF-MS. Standard oenological parameters were measured using a multi-parametric analyser, alcohol distillation, pH-meter and chemical titration. The data were statistically processed with ANOVA and Principal Component Analysis (PCA).

RESULTS. Upon a dataset of 27 phenolic compounds identified in musts, a good separation among samples was achieved using PCA. The musts produced without pre-fermentative grape freezing had significantly higher amounts of catechin, gallocatechin and astilbin. Besides, the musts from the same vineyard, but with frozen grapes showed higher concentrations of ethanol, glucose-fructose, malic acid, and lower concentration of tartaric acid. 46 phenolic compounds were identified in wines. The PCA separated well the samples of Study A: caftaric acid showed the most significant difference as well as the highest relative abundance. The PCA showed that the phenolic profile of the wines of Study B (V_C, V_F, V_F_ML, V_ML) clustered samples based on the pre-fermentative grape freezing. Wines made without frozen grapes were separated due to the higher phenolic concentrations. The volatile profile of wines after 1 month of storage contained 32 compounds. The PCA not only grouped samples according to the grape freezing, but it also showed that wines with no applied grape freezing were well clustered in terms of the presence/absence of malolactic fermentation in their winemaking. V_C samples were described by higher abundances of branched chain alcohols, while samples V_ML – by ethyl and phenylethyl esters.

CONCLUSIONS

The profiles of phenolics and volatiles were good discriminants of South Tyrolean Pinot Blanc wines produced under the same winemaking technology but harvested in different vineyards. In this study, the pre-fermentative grape freezing negatively affected concentrations of phenolics. The literature shows that freezing positively enhances contents only of anthocyanins and flavanol glucosides, while it negatively affects contents of phenolic acids and flavanols, that are main phenolic compound in white wines.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Vakare Merkyte

1. Free University of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100 Bozen-Bolzano, Italy; 2. Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy,Simone POGGESI, 1. Free University of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100 Bozen-Bolzano, Italy; 2. Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy Edoardo LONGO, 1. Free University of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100 Bozen-Bolzano, Italy; 2. Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy Fabian STENICO, 1. Free University of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100 Bozen-Bolzano, Italy; 2. Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy Giulia WINDISCH, 1. Free University of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100 Bozen-Bolzano, Italy; 2. Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy Emanuele BOSELLI, 1. Free University of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 5, 39100 Bozen-Bolzano, Italy; 2. Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy

Contact the author

Keywords

pinot blanc; white wine; phenolic profile; volatile profile; grape freezing; malolactic fermentation; chemical markers; vinification practices

Citation

Related articles…

High resolution climatic zoning of the Portuguese viticultural regions

Viticulture and winemaking represent a key sector for the Portuguese economy. As grapevines are strongly governed by atmospheric factors, climate change may impose a major threat to this crop. In this study, the current-past (1950-2000) and future (2041-2070) climatic conditions in Portugal are analyzed using a number of bioclimatic indices, including a new categorized index (CatI).

Impact of yeast strain and aging time on the secondary metabolites, macromolecule composition, and sensory attributes of sparkling wines elaborated by the traditional method

The occurrence of aroma and macromolecule constituents in sparkling wines, directly influencing their organoleptic characteristics, is affected by several factors, including the grape cultivar, base-wine particularities, inoculated yeasts, the aging time, and winemaking practices [1].

Influence of coinoculation of L. plantarum and O. oeni on the color and composition of Tempranillo wines

AIM: The aim of this research was to determine the influence of performing malolactic fermentation (MLF) of Tempranillo wines by coinoculation with Lactobacillus plantarum or Oenococcus oeni and Saccharomycescerevisiae on the composition and color of the final wines in comparison with sequential inoculation with Oenococcus oeni and spontaneous MLF. METHODS: Around 1500 Kg of Tempranillo grapes from Pagos de Anguix winery (Anguix, AOC Ribera de Duero, Spain) were harvested at the optimal maturity

A facile and robust method for the quantification of polyphenols in red wine via NMR

Nuclear magnetic resonance spectroscopy (NMR) is a high-tech analytical method that recently found its way into the field of wine analysis with special focus on wine authentication.

Alternative methods to evaluate the pinking susceptibility of white wines: derivative spectroscopy and ciel*a*b* colour analysis

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.