 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

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