 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 Experimental vinification of withered grapes of Vitis vinifera “Muscat of Alexandria”

Experimental vinification of withered grapes of Vitis vinifera “Muscat of Alexandria”

Abstract

AIM – The objective of the present work is to investigate wine produced from dehydrated grapes and vinified according to classical Roman manuals.

METHODS: Locally produced Muscat of Alexandria’s grapes were used for the sweet wine production, grown in the experimental vineyard of Instituto Superior de Agronomia (Lisbon, Portugal). The grapes were harvested manually slightly over-ripe and subjected to greenhouse drying. After 7-10 days dried grapes were transported to an experimental winery for various operations (e.g., grape weighing, sorting, crushing/destemming). Several maceration protocols were used comprising the addition of saltwater and white wine to whole bunches or destemmed grapes. Fermentation was conducted with the addition of commercial yeast. The standard physico-chemical parameters of wines were determined according to the OIV standards.

RESULTS: The results showed that all the samples had higher alcoholic content and residual sugar, ranging between 14.7 and 17 (% v/v), and 0.8 g/l to 18 g/l, respectively. Volatile acidity was less than 1 g/l in all wines, except in that obtained from withered grapes alone, probably due to stuck fermentations. In some of the wines, after fermentation, mousiness was clearly perceived.

CONCLUSIONS:

The obtained wines showed that it is possible to obtain acceptable products closely following the relevant protocols described in classical Roman manuals. The main problem was the detection of the mousy off-flavour that can be associated with the absence of sulphur dioxide addition to the musts before fermentation.

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Manuel Malfeito-Ferreira

Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal, Mkrtich Harutyunyan – Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal, Joana Granja-Soares – Enology Laboratory (DCEB), Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal

Contact the author

Keywords

sweet wines; dehydrated grapes; historical wines; muscat of alexandria

Citation

Projected impacts of climate change on viticulture over France wine-regions using downscalled CMIP6 multi-model data

Winegrape is a crop for which the quality and the identity of the final product depends strongly on the
climatic conditions of the year. By impacting production systems and the way in which wines are
developed, climate change represents a major challenge for the wine industry (Ollat et al., 2021).

Oenological features of Sangiovese wine from vinification of whole grape berries

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Simulating the effect of heat waves on disease-resistant varieties

Agro-ecological transition and adaptation to climate change are the two major challenges facing modern agriculture.

Enhancing vineyard resilience: three years of weather-based disease modeling in Moldova’s precision viticulture

Due to ongoing climate change, managing vineyard diseases has become increasingly challenging in the Republic of Moldova.