 IVES 9 IVES Conference Series 9 Effects of winemaking practices on Pinot blanc quality

Effects of winemaking practices on Pinot blanc quality

Abstract

AIM: Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles, ii) correlating the sensory descriptors with the chemical profiles, iii) evaluating the overall quality of the Pinot blanc wines.

METHODS: The harvested grapes (2018) were processed in an experimental and control vinifications. The experimental vinifications included a prefermentative cold maceration, yeast autolysate addition and bentonite treatment. GC-MS, HPLC-DAD and HPLC-MS (chemical) and QDA (sensory) techniques were applied.

RESULTS: Specific phenols differentiated the two wines. Several volatile esters contributed more to the controls. Higher alcohols characterized the experimental wines. The controls got a higher overall quality judgment up to nine months.

CONCLUSIONS

The pre-fermentative maceration was the operation most differentiating the wines. The control wine displayed a faster change in the volatile and sensory profiles. The experimental wine showed a faster evolution of the phenolic profile. The sensory analysis described the key differences and the evolution of the sensory aspects.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

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,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 Amanda, DUPAS DE MATOS, 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; Feast and Riddet Institute, Massey University, Palmerston North 4410, New Zealand Ulrich, PEDRI, Institute for Fruit Growing and Viticulture, Laimburg Research Centre, Laimburg 6 – Pfatten (Vadena), 39040 Auer, BZ, Italy Danila, CHIOTTI, Institute for Fruit Growing and Viticulture, Laimburg Research Centre, Laimburg 6 – Pfatten (Vadena), 39040 Auer, BZ, Italy Daniela, EISENSTECKEN, Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Laimburg 6 – Pfatten (Vadena), 39040 Auer, BZ Christof, SANOLL, Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Laimburg 6 – Pfatten (Vadena), 39040 Auer, BZ Peter, ROBATSCHER, Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Laimburg 6 – Pfatten (Vadena), 39040 Auer, BZ 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

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Keywords

pinot blanc, aroma profile, phenolic profile, sensory analysis

Citation

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

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