WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Impact of the maturity and the duration of maceration on phenolic composition and sensorial quality of Divico wines

Impact of the maturity and the duration of maceration on phenolic composition and sensorial quality of Divico wines

Abstract

Following its approval in 2013 by Agroscope, Divico became the first interspecific grape variety in Switzerland with high resistance to downy mildew (Plasmopara viticola) and grey rot (Botrytis cinerea), and medium resistance to powdery mildew (Uncinula nectator). Extremely riche in color, Divico grapes showed great enological potential to different styles of wine. Quickly, many wine growers were interested in planting this promising variety. Many of its potential are to be explored in the coming years.

The objective of this study is to evaluate the impact of the harvest date and the duration of maceration on phenolic composition and sensorial quality of Divico red wines. During two consecutive vintages, 2019 and 2020, Divico grapes grown on two terroirs in Switzerland, Pully and Leytron, were harvested at commercial maturity (1st maturity) and 2-3 weeks later (2nd maturity). Two wine making processes with 6 days and 13 days maceration duration were applied to the same grapes. Grape and wine phenolic composition analyses were conducted during maturation, during wine making and after bottling. Sensorial analyses were conducted only after bottling.

Divico wines obtained were riche in phenolic compounds. Total polyphenol index with DO280nm were higher than 100. The concentrations of proanthocyanidins in obtained Divico wines varies from 3-5 g/L. 13 days maceration wines presented higher concentration of proanthocyanidins due to extra extraction of seed tannins. The values for anthocyanins were close to 3 g/L. Wines obtained with the 2nd maturity grapes and with 6 days maceration were preferred for higher fruity intensity, less acidity, more velvet tannins and better mouth equilibrium. 13 days maceration wines presented more aggressive tannins and bitterness in mouth. These results indicated that Divico grapes probably didn’t reach the optimum seed phenolic maturity even for the 2nd harvest day. Moreover, aroma management during prolonged maceration should be mastered if this practice is desired.

Download the PDF

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Liming ZENG, Marie Blackford, Ágnes Dienes-Nagy, Valentin Schwertz, Damien Simone,Jean-Laurent Spring, Gilles Bourdin, Fabrice Lorenzini, Benoit Bach

Presenting author

Liming ZENG – Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse

Changins, Agroscope, Ágnes Dienes-Nagy | Agroscope, 1260 Nyon, Suisse | Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse | Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse | Agroscope, 1260 Nyon, Suisse | Agroscope, 1260 Nyon, Suisse | Agroscope, 1260 Nyon, Suisse| Changins-Haute École de Viticulture et Oenologie, HES-SO, Nyon, Suisse, ,

Contact the author

Keywords

Divico wines-phenolic composition-sensorial quality-harvest date-maceration duration

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Seasonal variations and climate interactions with phenolic extractability of Pinot noir across the whole winemaking process

Context and Purpose of the Study. A deeper understanding of the relationship between weather conditions and wine quality is essential for assessing the impact of climate change and developing effective adaptation strategies.

Read More

Influence of inactive dry yeast treatments during grape ripening on postharvest berry skin texture parameters and phenolic compounds extractability

Inactive dry yeast treatments in the vineyard are a tool used with the aim to improve the concentration and quality of secondary metabolites in grapes, leading to a better differentiation of the wines made from grapes differently treated. In this work, a foliar spraying treatment with yeast derivatives specifically designed to be used with the patent pending application technology of Lallemand Inc. Canada (LalVigne® Mature, Lallemand Inc., Montreal, Canada) was tested on Vitis vinifera L. cv. Barbera and Nebbiolo black winegrapes. The aim was to evaluate the effect of this treatment on the phenolic compounds accumulation, the skin physical-mechanical properties and the related phenolic extractability. Prior to analysis, the berries were sorted by flotation in order to evaluate their distribution by density class, and to determine the skin texture parameters of berries with different sugar contents, thus understanding also the ripening effect.

Read More

Soil and Climate Interactions with Grapevines

To test the hypothesis that soil type plays a minor role relative to that of vine vigor in the determination of yield, fruit composition and wine sensory attributes, 5 Chardonnay vineyards in the Niagara

Read More

Effects of yeast product addition and fermentation temperature on lipid composition and sensory of pinot noir wines

AIM: Firm tissues of grapes and yeast are the major sources of lipids in wine.

Read More

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More