How to improve the mouthfeel of wines obtained by excessive tannin extraction

Schiava cv. (germ. Vernatsch) is a group of grape varieties used for winemaking (e.g. Kleinvernatsch-Schiava gentile, Grauvernatsch-Schiava grigia, Edelvernatsch-Schiava grossa) historically reported in Northern Italy, Austria, Germany and Croatia. Beside common phenotypic traits, these varieties have been also hypothesized to share a common geographical origin in Slavonia (Eastern Croatia). Nowadays, Schiava cv. are considered historical grape varieties of northern regions of Italy such as Lombardy, Trentino and South Tyrol. Traditionally widely consumed locally and also exported, over the past decades there has been a steady drop in production of these grapes, although with a parallel increase in wine quality. In this report, the effects of three main enological variables on the chemical components of Schiava produced in South Tyrol (var. Schiava grossa) are investigated from grape to bottle.

Situated at the beginning of the 20th century on the territory of the Chablis municipality, delimited according to specialists of the time to plots of “kimmeridgian” origin, the vineyard producing Chablis

Phenolic acids are especially sensitive to oxidation, so they can greatly impact wine sensory characteristics and stability [1]. Furthermore, extracts derived from grape pomace have been previously postulated as possible oenological adjuvants for wine protection [2].

Recently, the European Commission seems to have inaugurated a new mechanism for regulating the wine sector. Through two communications, articulated in the form of “Questions & Answers”, concerning the new rules for labeling (24.11.2023) and dealcoholization of wine (15.01.2024), the Commission is not simply “explaining” the new rules but, in an approach close to the theory of “Circulaire Normative” established in comparative law, chooses among different interpretations and even adds Praeter Legem constraints.

Sulfur dioxide is the most commonly used additive in oenology to protect wine from oxidation and microorganisms. Once added to wine SO2 is able to react with carbonyl compounds to form carbonyl bisulfites what affects their reactivity.