 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

Estimation of degree brix in grapes by proximal hyperspectral sensing and nanosatellite imagery through the random forest regressor

The assessment of physiological parameters in vineyards can be done by direct measurements or by remote, indirect methods. The latter option frequently yields useful data, and development of methods and techniques that make them possible is worthwhile. One of the parameters most looked for to define the quality status of a vineyard is the degree Brix of its grapes, a quantity usually determined by direct measurement.

Kegged wine as a sustainable alternative: impact on conservation and sensory quality

Wine is not just a beverage; it represents an entire ecosystem in winemaking regions and is deeply linked to economic, social, and environmental factors.

Characterization of free and glycosidically bound simple phenols in hybrid grape varieties using liquid chromatography coupled to high resolution mass (q-orbitrap)

Vitis vinifera is one of the most diffused grapevines over the word and it is the raw material for high quality wines production. The availability of more resistant interspecific hybrid vine varieties, developed from crosses between Vitis vinifera and other Vitis species, has generating much interest, also due to the low environmental effect of production. However, hybrid grape wine composition and varietal differences between interspecific hybrids are not well defined. Different studies revealed that wine consumption has health effects due to its high content of antioxidants, as phenolic compounds. In particular, simple phenols are appreciated not only for their physiological health benefits, including antioxidant, anti-inflammatory and cardioprotective effects, but also because they affect wines organoleptic profile and have a significant role in defining their nutritional characteristics.

Can grapevine tolerance to bunch rot be directly induced by groundcover management?

Botrytis bunch rot occurrence is the most important limitation for the wine industry in humid environments. The effect of grapevine vegetative growth on bunch rot expression results from direct effects (cluster architecture, nitrogen status among others) and indirect ones (via microclimate). Previous studies of our group showed strong differences in bunch rot incidence between floor management treatments: cover crop (CC) vs weed-free strips under the trellis with herbicide (H). We observed that in some circumstances this reduction in bunch rot incidence occurred without major vine growth differences among treatments. The aim of the present study was to test the general hypothesis that other factors unrelated to grapevine vegetative expression could be more relevant to grapevine susceptibility to bunch rot.

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.