Macrowine 2021
IVES 9 IVES Conference Series 9 Winemaking options for the improvement of the attributes of the wines from grapes with different oenological potential and sanitary status

Winemaking options for the improvement of the attributes of the wines from grapes with different oenological potential and sanitary status

Abstract

The aim of this work was to study winemaking alternatives that will optimize the quality of the Tannat wines, taking advantage of the grape’s oenological potential. Alternatives of winemaking were studied using Tannat grapes with different composition and sanitary status. The grapes were harvested at technological maturity. The sanitary status of the grapes was evaluated using commercial tests, absorbance measurements at different wavelengths and analysis of the gluconic acid and glycerol contents. The wines were made in triplicate by traditional winemaking, with and without oenological tannins, or by thermo-maceration. The wines were analyzed 3 months after vinification, determining their general composition, color and polyphenolic composition. The highest color intensity was obtained in the wines produced with the hot pre-fermentative maceration (HPM). The effect of HPM on anthocyanin and proanthocyanidin content was very significant, showing the higher extraction of these compounds and their lower degradation in oxidation reactions. The values obtained in some cases were exceptionally high, showing the potential of the application of this technique in this grape variety. In most of the trials, the color intensity of the wines with added tannins was greater than that of the controls. The addition of tannins determined a lower anthocyanin content than the control wines, which could be related to the increase in condensations between these molecules. The pre-fermentative hot maceration was a totally effective treatment to inactivate the oxidative enzymes, in addition to increasing the extraction of compounds from the skins and seeds. Because of its application, wines with significantly higher color intensity and phenolic contents were obtained. The addition of oenological tannins proved to have a positive effect on the color and phenolic contents of the wines, but its maximum effectiveness was achieved with remarkably high doses. The effect of the different techniques evaluated was according to the oenological quality and the sanitary state of the grapes, so new research is required to verify the effect of these techniques in other situations and for other grape varieties.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

González-Neves Gustavo, Favre Guzmán, Piccardo Diego.

Facultad de Agronomía. Universidad de la República. Uruguay

Contact the author

mailto:

Keywords

anthocyanin, proanthocyanidin, color of wines, tannat

Citation

Related articles…

Research on the origin and the side effects of chitosan stabilizing properties in wine

Fungal chitosan is a polysaccharide made up of glucosamine and N-acetyl-glucosamine and derived from chitin-glucan of Aspergillus niger or Agaricus bisporus. Fungal chitosan has been authorized as an antiseptic agent in wine since 2009 (OIV) and in organic wine in 2018. At the maximum dose of 10g/hl, it was shown to eliminate Brettanomyces bruxellensis, the main spoilage agent in red wines. Fungal chitosan is highly renewable, biocompatible (ADI equivalent to sucrose) and non-allergenic. However, winemakers often prefer to use sulfites (SO2), though sulfites are classified as priority food allergens, than chitosan. Indeed, many conflicting reports exist regarding its efficiency and its side effects towards beneficial wine microorganisms or wine taste. These contradictions could be explained by the heterogeneity of the fungal chitosan lots traded, the diversity of the wines (chemical composition, winemaking process), but also, by the recently highlighted huge genetic diversity prevailing in wine microbial species.

Read More

Modeling viticultural landscapes: a GIS analysis of the viticultural potential in the Rogue Valley of Oregon

Terroir is a holistic concept that relates to both environmental and cultural factors that together influence the grape growing to wine production continuum. The physical factors that influence the process include matching a given grape variety to its ideal climate along with optimum site characteristics of elevation, slope, aspect, and soil

Read More

Marketing terroir wines

The markets for quality wine are becoming more competitive as newer producers emerge and traditional producers improve their quality. The concept of terroir is one way to differenzi­ate wines in a competitive market and to enhance producer income.

Read More

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More

Wine growing terroirs: management of potential. New issues at stake for AOCs in France

Terroirs represent a heritage that must be studied and managed with appropriate methods; recourse to agronomic and oenological sciences alone is necessary, but is in no way sufficient without the contribution of the humanities.

Read More