 IVES 9 IVES Conference Series 9 Chemometric profiling of Pinot noir wine from south tyrol as a tool to reach wine style goals

Chemometric profiling of Pinot noir wine from south tyrol as a tool to reach wine style goals

Abstract

AIM: Pinot Noir (PN) wines produced in South Tyrol were profiled with the aim to provide guidelines for the oenologist to reach specific winemaking goals in terms of typicity and quality. Different variables were considered to understand how they may influence the quality of the wine: vineyard position, altitude, vinification techniques, and storage conditions.

METHODS: A local winery produced 13 different PN (6 vineyards) (scheme below) in 2019 plus other control wines in 2020. Volatile compounds (GCxGC-ToF/MS) and polar compounds (HPLC DAD-FLD and offline LC-QqQ/MS) were determined. Multivariate and univariate statistical analyses were applied to understand which compounds are the most affected by the different winemaking techniques.

RESULTS: The effect on non-volatile phenols, anthocyanins, and aroma compounds were analysed to evaluate the quality and the typicity of PN of South Tyrol. Anthocyanins allowed to differentiate the vinifications. The most intense volatile compounds were ethyl ester, furfural, and other minor compounds, as evidenced by statistical analysis.

CONCLUSIONS

The use of chitosan in the vineyard and freezing of the grapes before pressing influenced the most the profile of polyphenols and anthocyanins in wines obtained from grapes harvested in the same vineyard. The present results suggest that similar effects can be observed for volatile compounds

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Simone Poggesi

Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy,Edoardo Longo, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy Vakare Merkyte, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy Giulia Zampiccoli, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy Amedeo Mazzocchi, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy Emanuele Boselli, Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; Oenolab, NOITechpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy

Contact the author

Keywords

hplc dad/fld, hplc-ms, gcxgc-tof/ms, chemometrics, chitosan, cryomaceration, destemming, ungrafted vines, frozen grapes

Citation

Biosynthetic evolution of galloilated polyphenols in Tannat grapes during ripening, potential applications of grape thinning

Galloylated flavan-3-ols are a class of polyphenolic compounds present in various plants, including grape seeds. These compounds are formed through the condensation of flavan-3-ols, such as catechins, although the precise mechanism by which gallic acid is incorporated into the molecule remains unclear.

Organic volatile compounds as suitable markers of grapevine response to defense elicitors in the vineyard

In greenhouse, emission of volatile organic compounds (VOC) by grapevine leaves has already been reported in response to the defence elicitor sulfated laminarin (PS3) [1]. In order to check that this response was not specific to PS3, experiments were conducted on Vitis cv Marselan plantlets with several other elicitors of different chemical structures: i.e. Bastid® (COS-OGA),

Pioneering dynamic AgriVoltaics in viticulture: enhancing grapevine productivity, wine quality and climate protection through agronomical steering in a large-scale field study

Context and purpose of the study. Climate change threatens traditional winegrowing regions, with about 90% of areas like southern France at risk by the end of the century due to heatwaves and droughts.

Metabolomics comparison of non-Saccharomyces yeasts in Sauvignon blanc and Shiraz

Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however, in wine, non-Saccharomyces species can have a powerful effect on aroma and flavor formation. This study aimed to compare untargeted volatile compound profiles from SPME-GC×GC-TOF-MS of Sauvignon blanc and Shiraz wine inoculated with six different non-Saccharomyces yeasts followed by SC. Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK) and Metschnikowia pulcherrima (MP) were commercial starter strains, while Candida zemplinina (CZ) and Kazachstania aerobia (KA), were isolated from wine grape environments. Each fermentation produced a distinct chemical profile that was unique for both grape musts. The SC-monoculture and CZ-SC sequential fermentations were the most distinctly different in the Sauvignon blanc while the LT-SC sequential fermentations were the most different from the control in the Shiraz fermentations.

Il piano regolatore delle citta’ del vino: una metodologia di lavoro

Sono quattro i terni fondamentali di questo progetto: la sostenibilità; la conoscenza; la partecipazione come strumento anche di riduzione della burocrazia e il tema della coerenza delle politiche di settore e della collaborazione fra gli Enti.