Macrowine 2021
IVES 9 IVES Conference Series 9 Aroma quality of fortified wines from different Moscato cv. Cultivated in sicily

Aroma quality of fortified wines from different Moscato cv. Cultivated in sicily

Abstract

AIM: Vitis vinifera L. cv. Moscato includes different varieties, mainly white grapes with a medium-sized berry, spheroidal or slightly flattened in shape, yellow greenish color which becomes golden yellow or amber when exposed to the sun. Moscato varieties are mainly used for the production of sweet aromatic wines: Fortified, Sfursat and Passito Moscato wines are present on the market. Despite the increasing interest in sweet dessert wines, at the best of our knowledge, limited data are reported in literature on the composition of Moscato wines especially as regards the aroma volatile constituents which are determinant for the sensory features. In this context, the research aimed to verify the aroma quality of fortified wines produced from different Moscato varieties, not present in the Sicilian ampelographic panorama, in comparison with Moscato Bianco already grown on the island. A great attention has been given to the amount of terpenes, key aroma compounds for Moscato wines.

METHODS: Grapes of Vitis vinifera L. cv. Moscato of the different varieties (Giallo, Ottonel, Petit Grain, Rosa, Cerletti, Bianco Zucco and Bianco), were cultivated in the experimental vineyard of the Sicilian Wine and Oil Regional Institute (IRVO) located in Partinico (Sicily, Italy); grapes of Moscato Bianco variety were also harvested in the IRVO experimental vineyard located in Noto (Sicily, Italy), the area in which the Moscato Bianco DOC is produced. The phenological, vegetative-productive and fertility data were collected. The protocol to produce fortified wines was the same for all the varieties; the fermentation was stopped when the residual sugar content of must was about 100 g/L by adding 6g/hL of sulfur dioxide and ethanol (95% v/v) up to a total alcohol content of about 15% v/v. Physico-chemical analyses will be carried out on grapes and wines according to the EEC Official Method. Wine volatile aroma compounds were analysed by Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS).

RESULTS Among the studied varieties, Moscato Giallo showed the highest productivity.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Antonella Verzera

Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy,Fabrizio CINCOTTA, Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy. Antonio SPARACIO, Sicilian Regional Institute of Wine and Oil, 90143 Palermo, Italy.   Salvatore SPARLA, Sicilian Regional Institute of Wine and Oil, 90143 Palermo, Italy. Concetta CONDURSO, Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy.

Contact the author

Keywords

Vitis vinifera L. cv. moscato; productivity; physico-chemical parameters; volatile profile

Citation

Related articles…

Impact of oenological tannins on microvinifications affected by downy mildew

AIM: Vine diseases are still responsible for economic losses. Previous study in our laboratory, have shown effects of oenological tannins against Botrytis cinerea1,2. According to this, the aim was to evaluate the wine protection by oenological tannins against an another disease, the downy mildew. METHODS: During the 2020 vintage, infected grapes by downy mildew (Vitis vinifera cv. Merlot) were collected from the dispositive ResIntBio. The 100 kg were crushed, destemmed and dispatch into 10 aluminium tanks. SO2 was added at 3 g/hL. Oenological tannins (grape, quebracho, ellagitannin or gallotannin) were added at 100 g/hL into eight different tanks (4×2 tanks). The two last tanks were considered as control without addition of oenological tannins. Alcoholic fermentation was achieved with Actiflore 33® at 20 g/hL. Malolactic fermentation was achieved with Lactoenos B7at 1 g/hL. Finished wines were sulfited to obtain 45 mg/L of total SO2.

Read More

The use of δ13C as an indicator of water use efficiency for the selection of drought tolerant grapevine varieties

In the context of climate change with increasing evaporative demand, understanding the water use behavior of different grapevine cultivars is of critical importance. Carbon isotope discrimination (δ13C) measurements in wine provide a precise and integrated assessment of the water status of the vines during the sugar accumulation period in grape berries. When collected over multiple vintages on different cultivars, δ13C measurements can also provide insights into the effects of genotype on water use efficiency.

Read More

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103.

Read More

Effect of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on rose quality wine

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).

Read More

Unraveling vineyard site from vintage contributions: Elemental composition of site-specific Pinot noir wines across multiple vintages

Understanding vineyard site contribution to elemental composition of wines has, historically, been limited due to lack of continuity across multiple vintages, as well as lack of uniformity in scion clone and lack of controlled pilot-scale winemaking conditions.  We recently completed our fifth vintage, and have elemental composition characterizing wines from four vintages (2015–2018)

Read More