 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

Vino e paesaggio: materiali per il governo del territorio vitivinicolo. Il piano regolatore delle città del vino

S’intende per Piano Regolatore delle Città del Vino la metodologia per redigere la parte strutturale dello strumento comunale di governo del territorio. Parliamo, infatti, del principale strumento comunale di governo del territorio, così come è venuto maturando nella riflessione delle Città del Vino, strumento che si misura con la sfida di governare tutto il territorio in modo coerente e sostenibile, a partire dal riconoscimento del valore del “sistema vigneto” e della sua intrinseca fragilità.

Quantification of the production of hydrogen peroxide H2O2 during wine oxidation

Chemical studies aiming at assessing how a wine reacts towards oxidation usually focus on the characterization of wine constituents, such as polyphenols, or oxidation products. As an alternative, the key oxidation intermediate hydrogen peroxide H2O2 has never been quantified, although it plays a pivotal role in wine oxidation. H2O2 is obtained from molecular oxygen as the result of a first cascade of oxidation reactions involving metal ions and polyphenols. The produced H2O2 then reacts in a second cascade of oxidation to produce reactive hydroxyl radicals that can attack almost any chemical substrate in wine.

Bilan hydrique: une méthode proposée pour l’évaluation des réserves hydriques dans le zonage viticole

Dans le zonage viticole mis en place dans la province de Taranto, on a introduit la méthode du bilan hydrique pour évaluer les réserves hydriques dans les 8 zones déterminées

Role of climate on grape characteristics of “Moscato bianco” in Piemonte (Italy)

L’objectif de l’étude était de connaître le rôle du climat sur les aspects phénologiques du cépage « Moscato bianco » dans les différentes zones de production du vin Moscato d’Asti aocg en Piemonte (Italie) et ses effets sur l’époque de vendange. La représentation cartographique ( échelle 1 :25000) de exposition, altitude, climat, index

Anticipating consumer preference for low-alcohol wine: a machine learning analysis based on consumption habits and socio-demographics

The global wine consumption landscape is undergoing a transformation, marked by a growing trend towards reduced consumption and a preference for healthier lifestyles. In line with this shift, european union regulation (regulation eu 2021/2117) has recently redefined dealcoholized or partially dealcoholized wine within the wine category.