 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

Health benefits of winemaking by-products: in vitro study of the phenolic profile and potential healthy properties

The wine sector plays a significant role in the international agri-food industry, with the winemaking process leading to the generation of considerable amounts of by-products. Among these by-products, grape pomace, is one of the most abundant resources, mainly finding application in the production of distillates, fertilizers, and animal feed.

Under-vine cover crops: impact on weed development, yield and grape composition

This study aims to evaluate the interest of using an under-vine cover crop as a sustainable management tool replacing herbicides or tillage to control weeds, evaluating its effects on yield and berry parameters in a semi-arid climate.
The performance of Trifolium fragiferum as an under-vine cover crop was evaluated in 2018 and 2019 in a Merlot vineyard in

Kinetics modeling of a sangiovese wine chemical and physical parameters during one-year aging in different tank materials

The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters.

Aroma diversity of Amarone commercial wines

Amarone is an Italian red wine produced in the Valpolicella area, in north-eastern Italy. Due to its elaboration with withered grapes, Amarone is a rather unique example of dry red wine. However, there is very limited data so far concerning the volatile composition of commercial Amarone wines, which also undergo a cask aging of 2-4 years before release.

Understanding the genetic determinism of phenological and quality traits in ‘Corvina’ grape variety for selection of improved genotypes

Downy and powdery mildew are major issues in grapevine cultivation, requiring many phytosanitary treatments to ensure yield and quality. Climatic changes are also challenging grape cultivation