 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

Contact the author

Keywords

pinot blanc, aroma profile, phenolic profile, sensory analysis

Citation

Methodology and zoning of A.O.C. natural soils. Example of “Pic Saint-Loup”

Les travaux menés, dans le cadre du programme départemental pour la connaissance et la valorisation des terroirs viticoles, sur l’aire A.O.C. Coteaux du Languedoc / Pic Saint-Loup ont permis d’appliquer à l’échelle d’une Appellation d’Origine Contrôlée (13 communes), une méthodologie d’étude axée sur les aspects sol/climat/topographie qui concourent à l’identification des terroirs naturels, facteurs de typicité des vins.

Inhibition of reductive characters in wine by cu-organic acids: predicting the duration of protection

Cu organic acid complexes efficiently bind hydrogen sulfide in wine and therefore prevent its accumulation and subsequent reductive off-flavour [1]. This fraction of Cu can also bind methanethiol

Revisión de estudios sobre suelos vitícolas de las tierras del Jerez

Dada la importancia de los suelos y de los substratos geológicos en la zonificación vitivinícola, los autores realizan una revisión de estudios sobre las formaciones más importantes en la D.O. Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda.

Impact assessment of the reverse osmosis technique in wine alcohol management

Wine authenticity and composition can be influenced by a range of membrane separation processes as reverse osmosis. In the context of climate change, the natural trend is to obtain wines with higher alcoholic concentration when classical winemaking methods are employed, and this may induce alteration of typicity of wines by masking the olfactory and taste properties. This study aimed to evaluate the influence of reverse osmosis techniques used for decrease of ethanol content on the stable isotopic ratios as markers for wine authenticity characteristics.

Peptides diversity and oxidative sensitivity: case of specific optimized inactivated yeasts

Estimation of the resistance of a wine against oxidation is of great importance for the wine. To that purpose, most of the commonly used chemical assays that are dedicated to estimate the antioxidant (or antiradical) capacity of a wine consist in measuring the capacity of the wine to reduce an oxidative compound or a stable radical.