Terroir 2010 banner
IVES 9 IVES Conference Series 9 Caratterizzazione varietale della CV. Vranac del Montenegro: primi risultati

Caratterizzazione varietale della CV. Vranac del Montenegro: primi risultati

Abstract

[English version below]

Questo studio ha permesso di raccogliere alcune informazioni sul profilo chimico della cultivar Vranac coltivata in Montenegro. L’uva ha mostrato di raggiungere un buon accumulo zuccherino indipendentemente dall’annata anche se coltivata su suoli diversi. Può raggiungere un buon tenore di antociani e un discreto contenuto di tannini, presenta un profilo antocianico a prevalenza di malvidina-3-G con tenori elevati di antociani acilati. Dal punto di vista aromatico si tratta di una cultivar neutra con un profilo glicosidico a prevalenza di benzenoidi. Dal confronto tra i vini sperimentali e quelli del commercio si può osservare che le potenzialità del vitigno sono buone ma vanno potenziate con un’adatta tecnica di vinificazione per cui saranno necessarie ulteriori prove tecnologiche.

This study has allowed us to gather some information on the chemical profile of Vranac cultivars grown in Montenegro. The grape has been shown to achieve good sugar accumulation independent of the year even if grown on different soils. It can reach a good content of anthocyanins and medium of tannins. Malvidina-3-G was predominant in the anthocyanic profile and the levels of acylated anthocyanins were high. It is a neutral cultivar with a prevalence of glycosidic benzenoids in the aroma profile. The comparison between the experimental and commercial wines can assume that the potential of the grapes are good but must be reinforced with a suitable winemaking which will require further studies.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

R. Guaschino (1), A. Asproudi (1), M. Bogicevic (2), E. Bertolone (1) e D. Borsa (1)

(1) CRA – Centro di Ricerca per l’Enologia Via P. Micca, 35, Asti, Italia
(2) Terre d’Oltrepo’ – Soc. Agric. Cooperativa Via San Saluto 81, Broni, Italia

Contact the author

Keywords

Vranac, antociani, proantocianidine, flavonoli, precursori d’aroma
Vranac, anthocyanins, proanthocynidins, flavonols, aroma precursors

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Viticultural landscape: history of a challenging coexistence between grapevines and humans 

Vitis vinifera is the most grown grapevine species, which originated about 6 million years ago in the trans-caucasian area as the ancestral (wild) type v. Vinifera spp. Sylvestris. On the other hand, the human being (homo sapiens) is much younger since he originated about 300.000 years ago in north africa.

Read More

Raman spectroscopy as a rapid method to assess grape polyphenolic maturation and wine malolactic fermentation on site

Wineries can increase their economic and environmental sustainability by optimizing the winemaking procedures, from harvest to wine maturation and conservation. Based on analytical data of the chemical composition and wine sensory evaluation, the enologist makes his own decision regarding the enological interventions at the harvest date selection, winemaking and post-winemaking.

Read More

Retallack Viticulture EcoVineyards video

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More

Georgian vitis germplasm: conservation, research and usage

Grapevine Vitis vinifera L. is a leader perennial crops for the Republic of Georgia, the South Caucasus. This is a region where the first wine making practice was initiated 8.000 years ago (McGovern et al. 2017) and a spot of grape domestication. The country of Georgia holds 525 local and more than 60 breeding varieties – they are preserved in 9 field collections inside the country.The list of recommended wine cultivars contains 34 names, including 27 old autochthonous varieties and covering 94% of the country’s vineyards.

Read More

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More