 IVES 9 IVES Conference Series 9 Quality of Merlot wines produced from terraced vineyards and vineyards on alluvial plains in Vipava valley, Slovenia (pdo)

Quality of Merlot wines produced from terraced vineyards and vineyards on alluvial plains in Vipava valley, Slovenia (pdo)

Abstract

AIM: Different factors affect the style and quality of wine and one of the most important are environmental factors of vineyard location. The aim of this study was to compare the quality of Merlot wines produced from grapes growing on skeletal and dry soils of terraced vineyards and deep loamy soils of alluvial plains of Vipava Valley, a warm climate winegrowing district in Slovenia.

METHODS: Five vineyards on terraces and five on alluvium plains were chosen. Viticulture parameters such as number of buds, number of clusters and leaf area on each vine were unified in 2019 and 2020 as described in Sivilotti et al. (2020). Stem water potential (SWP) was measured during the season (Deloire and Heyns, 2011). 5 kg of grapes were sampled in triplicates at the time of grape maturity. Basic physicochemical parameters of grapes were determined before microvinification. Microvinifications were analysed after alcoholic and malolactic fermentation. Concentration of total phenols (TP), total anthocyanins (TA), high (HMWP) and low molecular weight (LMWP) proanthocyanidins (PAS) were determined spectrophotometrically as described in Rigo et al. (2000). Moreover, structural characteristics of PAs in wines, i.e. mean degree of polymerisation (mDP), percentage of galloylaton (%G) and percentage of prodelphinidins (%P) were determined by UHPLC-DAD-MS/MS as described in Lisjak et al. (2019) and in Sivilotti et al. (2020). Esters were analysed by GC-MS (Bavčar and Baša Česnik, 2011) and higher alcohols by GC-FID (Bavčar et al., 2011).

RESULTS: SWP was more negative on terraces. According to basic physico chemical parameters and darker seed colour, grapes from terraces showed advanced ripening in comparison to grapes grown in alluvial plains. Wines from terraces had higher concentrations of TA, TP, HMWP, ash and total dry extract in comparison to wines from alluvial plains and PAs reported higher %G. Furthermore, aromatic profiles of wines were also different. In general, higher concentrations of higher alcohols and lower concentrations of esters were detected in wines from terraces.

CONCLUSIONS:

The Merlot wines from grapes sampled in terraced vineyards differed in chemical composition from those from alluvial plains. In general, wines from terraces had higher polyphenol content, some quality parameters such as ash and total dry extract, structural differences of grape tannins and different profile of some aroma compounds

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Alenka Mihelčič

Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia ,Andreja VANZO, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia Borut VRŠČAJ, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia Paolo SIVILOTTI, University of Udine, via delle Scienze 206, 33100 Udine, Italy Klemen LISJAK, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia

Contact the author

Keywords

terraces, alluvial plains, soil, stem water potential, wine quality, polyphenols, volatile compounds

Citation

Nutrient absorption in vines (Vitis vinifera L., cv. Tempranillo blanco) under two water management approaches in a semiarid region of the north of Spain

Two treatments were studied in vines of cv. Tempranillo blanco (Vitis vinifera L.) during the 2012-2018 period in an experimental plot located in Rincón de Soto (La Rioja, Spain). Rainfed treatment (R0) was compared with respect to an irrigation treatment (R2) equivalent to 30% of the crop evapotranspiration (ET0) from fruitset to harvest phenological stages. Pre-veraison irrigation ranged from 43 (2014) to 66 mm/m2 (2018) while post-veraison irrigation ranged from 37 (2017) to 115 mm/m2 (2012).The normalized difference vegetation index (NDVI) was assessed by measures of reflectance, nutrients were determined by analysis of petioles sampled at veraison, grape production was determined at harvest as well as renewable wood weight was assessed at pruning time.

Evoluzione stagionale delle temperature ed andamento della maturazione nel vitigno Aglianico: risultati di un quadriennio di osservazioni in Campania

In viticoltura, la comprensione dell’influenza della temperatura dell’aria sulla dinamica della maturazione assume importante rilievo in relazione all’ ottimizzazione dell’ epoca di raccolta da cui dipende in modo significativo la qualità del prodotto finale.

Analyses of a long-term soil temperature record for the prediction of climate change induced soil carbon changes and greenhouse gas emissions in vineyards

The evaluation of the current and future impact of climate change on viticulture requires an integrated view on a complex interacting system within the soil-plant-atmospheric continuum under continuous change. Aside of the globally observed increase in temperature in almost all viticulture regions for at least four decades, we observe several clear trends at the regional level in the ratio of precipitation to potential evapotranspiration. Additionally the recently published 6th assessment report of the ipcc (the physical science basis) shows case-dependent further expected shifts in climate patterns which will have substantial impacts on the way we will conduct viticulture in the decades to come.

Caracterización sensorial preliminar de los vinos tintos de la Isla de Tenerife (Islas Canarias, España)

En la isla de Tenerife (Islas Canarias, Espafia) existen cinco Denominaciones de Origen (D.O.) con una superficie inscrita aproximada de 5.000 hectareas. Actualmente existen 94 bodegas

Using multifactorial analysis to evaluate the contribution of terroir components to the oenological potential of grapes at harvest

The oenological potential of grapes at harvest depends on a combination of the major components of Terroir: the climate, the soil, the plant material, the training system and the crop management.