 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 Effect of different winemaking practices on chemical composition, aroma profile and sensory perception of ribolla gialla sparkling wines

Effect of different winemaking practices on chemical composition, aroma profile and sensory perception of ribolla gialla sparkling wines

Abstract

AIM: This study aims at evaluating the effects of different refermentation methods (Martinotti/Charmat vs. Classic) on the chemical composition, aroma profile and sensory characteristics of Ribolla Gialla sparkling wines; furthermore, certain winemaking practices (skin contact and use of pectolytic enzymes) were investigated considering the extraction of varietal aromas and aroma precursors.

METHODS: Sparkling wines were produced at pilot-plant scale. Concerning refermentation methods, traditional Martinotti (MB – 30 days length), extended Martinotti (ML) with 4 months of aging on lees and Classic method (CL) with 11 months of aging on lees were compared; in a second trial, skin contact (MM), enzyme addition on must also subjected to maceration (ME), and enzyme addition on base wine (VE) were evaluated. All experimental trials were performed in triplicate. Basic chemical composition, varietal (terpenes and C13-norisoprenoids in free and bound form) and non-varietal aroma compounds were evaluated by LLE-GCMS analysis; finally, sensory analysis was also performed, by descriptive testing.

RESULTS: Basic chemical composition was influenced by refermentation method, with higher acidity and lower pH in MB and the occurrence of malolactic fermentation in ML and CL. The aroma profile was also affected by winemaking practices applied. In sparkling wines produced by MB, a higher concentration of trans-geraniol was observed; this is the only terpenol found Ribolla Gialla grapes [1], even if below its odor threshold [2]; however, the aroma profile of MB sparkling wines was mainly characterized by esters that generally confer fresh, fruity and floral notes to the wines (e.g., hexyl acetate) [3]; on the other hand, esters formed during ageing (e.g., ethyl lactate) together with fatty acids and higher alcohols were found in higher concentration in CL sparkling wines, making their aroma profile more complex; finally, wines obtained by ML showed the poorest volatile profile. These results were also confirmed by sensory analysis. Skin contact and especially enzyme addition on base wine allowed to obtain a higher extraction and release of some varietal aroma compounds (e.g., geraniol, linalool and α-terpineol), even if below their odor thresholds. The same trend was observed for C13-norisoprenoids, except for β-damascenone. Concerning non-varietal aroma compounds, sparkling wines obtained by MM and ME showed the highest concentration of some esters (e.g. isoamyl acetate), probably related to a greater extraction of their precursors (amino acids) from grapes [4, 5].

CONCLUSIONS:

The overall chemical composition and sensory profile of Ribolla Gialla sparkling wines are significantly affected by the enological practices used. These results may address winemakers to produce Ribolla Gialla sparkling wines, tailored on market needs and consumer’s preference.

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Sabrina Voce , Franco, BATTISTUTTA, Lara, TAT, Paolo, SIVILOTTI, Piergiorgio, COMUZZO,

University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences, via delle Scienze 206, Udine – Italy

Contact the author

Keywords

sparkling wine, ribolla gialla, refermentation, aroma compounds, maceration, enzyme

Citation

La certificazione ambientale del territorio: fattibilita’ e prospettive

In the next years the territorial environmental certification could become realistic if the following conditions will be fully satisfied:
– the enhancement of the environmental awareness among the industries, the public administration, the authorization bodies, the living people of that territory as well as the tourists and visitors.

Grafting, the most sustainable way to control phylloxera over 150 years

Just over 150 years ago, phylloxera, daktulosphaera vitifoliae, was introduced to europe, and particularly france, from north america via imports of american vitis plants. This aphid, with its complex biology and life cycle, has spread rapidly to most vineyards, causing rapid and lethal decline of v. Vinifera vines due to the primary and secondary damage it causes to the roots. In response to this pest, and given the economic importance of the french wine sector, professional representatives organised into ‘agricultural societies’, scientists and public authorities rallied together to identify the exact causes, seek solutions and try to stem the serious socio-economic crisis that ensued.

Phenotyping bud break and trafficking of dormant buds from grafted vine

In grapevine, phenology from bud break to berry maturation, depends on temperature and water availability. Increases in average temperatures accelerates initiation of bud break, exposing newly formed shoots to detrimental environmental stresses. It is therefore essential to identify genotypes that could delay phenology in order to adapt to the environment. The use of different rootstocks has been applied to change scion’s characteristics, to adapt and resist to abiotic and biotic stresses[1].

Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability

SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions.

Characterizing the effects of nitrogen on grapevines with different scion/rootstock combinations: agronomic, metabolomic and transcriptomic approaches

Most vineyards are grafted and include a variety (Vitis vinifera) grafted over a wild Vitis rootstock (hybrids of V. berlandieri, riparia and rupestris). Grape berry quality at harvest depends on a subtle balance between acidity and the concentrations of sugars, polyphenols and precursors of aroma compounds. The mechanisms controlling the balance of sugars/acids/polyphenols are influenced by the abiotic environment, in particular nitrogen supply, and interact with the genotypes of both the scion variety and the rootstock. Previous work suggests that some of the effects of water stress are in fact linked to a nitrogen deficiency driven indirectly by the reduction of water absorption.