 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Guyot or pergola for dehydration of Rondinella grape

Guyot or pergola for dehydration of Rondinella grape

Abstract

AIM: Pergola veronese is the most important vine training system in Valpolicella area but Guyot in the last decades is diffusing. Rondinella is one of the three most important varieties to make Amarone wine. In this study we compared the response of Rondinella grape during postharvest dehydration from vines trained with Guyot or Pergola.

METHODS: Grapes were harvested at the same ripening stage but the grape production of Guyot and Pergola was quite different, higher in Pergola vines. Grape bunches were placed in commercial fruttaio and left to dehydrate with close-open system until reaching a weight loss of 30%. Samplings were done at 10, 20, and 30% weight loss. Berry juice enochemical analyses were performed with WineScanTM (Foss Italia) whereas the analyses of specific polyphenol compounds such as trans-resveratrol, quercetin-glucoside, and the monoglucoside anthocyanins were carried out by HPLC. Electronic nose was used to measure the juice headspace gas and GC/MS to analyze the specific VOCs (volatile organic compounds).

RESULTS: Not significant difference in the grape characteristics between the two samples were observed during dehydration; sugars increased at the same extent, about 30% in proportion with the weight loss. The acidity did not change and was similar between the two samples but malic acid initially decreased and then increased. FAN was much higher in Guyot sample at harvest and the difference was kept during dehydration, probably due to higher yield of Pergola. Guyot sample had a higher content in quercetin and monoglucoside anthocyanins while Pergola grapes had higher content in total polyphenols and total anthocyanins and specifically in trans-resveratrol and complexed anthocyanins. Electronic nose revealed a significant difference in grape must volatiles between the two samples which was validated by different concentration in VOCs.

CONCLUSIONS

Guyot provide grapes with high content of free anthocyanins and quercetin while Pergola grapes have high content in trans-resveratrol and total anthocyanins that increased greater in Pergola than in Guyot. A significant difference in VOCs were measured which was validated by electronic nose

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Fabio Mencarelli

DAFE, UNIVERSITY OF PISA, ITALY,GREGORIO SANTINI, DAFE, UNIVERSITY OF PISA, ITALY BRUNELLA CECCANTONI, SERENA FERRI, RAFFAELE CERRETA, ANDREA BELLINCONTRO, DIBAF, UNIVERSITY OF TUSCIA, VITERBO, ITALY MARGHERITA MODESTI, LIFE SCIENCE INSTITUTE, SCUOLA S.ANNA, PISA DANIELE ACCORDINI, CANTINA VALOPOLICELLA DI NEGRAR, NEGRAR (VR), ITALY

Contact the author

Keywords

grape dehydration, resveratrol, quercetin, training system

Citation

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

«Aztec» – the new white table grape resistant variety

This paper presents is the create, the study and amplographic
description the new white Greek table variety grapes “Aztec”, created in 2013 by breeder P. Zamanidis at
the Athens vineyard of the Institute of Olive, Subtropical Plants and Vine.

Thermal risk assessment for viticulture using monthly temperature data

Temperature extremes affect grapevine physiology, as well as grape quality and production. In most grape growing regions, frost or heat wave events are rare and as such conducting a risk analysis using robust statistics makes the use of long term daily data necessary.

Reusable system for wine bottles: An analysis of acceptance among German wine consumers

Consumer demands for environmentally friendly products, including wine, are constantly increasing.

Sensory impacts of the obturator used for the Chasselas: study over the time

Many parameters affect the organoleptic characteristics of wine: internal parameters like the chemical composition or polyphenol content and external as for example storage conditions or the type of obturator. The aim of this study was to characterize sensorally the impacts of several type of obturator on a white wine: Chasselas. To determine the organoleptic characteristics of this wine, a quantitative descriptive analysis could be used. But rapid sensory methods were preferred in this project. Indeed these methods are an appropriate alternative to conventional descriptive methods for quickly assessing sensory product discrimination.