 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

Comportamiento de la variedade “Touriga Nacional” en la Región Demarcada del Douro, en diferentes condiciones climáticas y edáficas

A Região Demarcada do Douro, oferece uma diversidade geográfica, climática e biológica (grande número de castas em cultivo) extremamente grande e complexa, originando vinhas

Genetic traceability of ‘Nebbiolo’ musts and wines by single nucleotide polymorphism (SNP) genotyping assays

AIM: ‘Nebbiolo’ (Vitis vinifera L.) is one of the most ancient and prestigious Italian grape cultivars. It is renowned for its use in producing monovarietal high-quality red wines, such Barolo and Barbaresco. Wine quality and value can be heavily modified if cultivars other than those allowed are employed.

Study of the Interactions between High Molecular Weight Salivary Proteins and Red Wine Flavanols.

Astringency has been defined by the American Society for Testing Materials as “the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins”. Regarding the importance of astringency in wine consumer acceptance, elucidating the molecular mechanisms underpinning this complex sensation represents an important goal for scientists. Although different mechanisms have been described (Gibbins & Carpenter, 2013), the salivary protein precipitation is still the most accepted theory. According to this, wine astringency perceived in the oral cavity is originally attributed to the interaction and subsequence precipitation of salivary proteins by wine tannins –mainly flavanols–.

Time stability of visitors’ preferences for preserving the worldwide cultural landscape alto douro wine region

The Alto Douro Wine Region (ADWR) was classified a world heritage site, specifically as a cultural landscape, by UNESCO, in 2001. The well known “Porto Wine” and other high quality wines are produced in the Douro region. As an attraction and touristic site, the cultural site has to meet the needs of more demanding visitors and to compete with a growing number of cultural sites, also classified by UNESCO. To achieve this goal, landscape managers and public authorities have much to profit from knowing and understanding visitors’ preferences regarding the attributes associated to its outstanding universal value.

Diversity of arbuscular mycorrhizal fungi on grapevine roots across an edaphoclimatic gradient

Challenges associated with climate change, such as soil erosion and drought, have impacted viticulture across wine regions globally in recent decades. As winegrowers struggle to maintain yield and quality standards under these conditions, methods to adapt to and mitigate the impacts of climate change have become more prevalent. One potential mitigation strategy is to enhance symbiotic interaction of grapevine roots with arbuscular mycorrhizal fungi (AMF).