 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 Effect of different winemaking practices on chemical composition, aroma profile and sensory perception of ribolla gialla sparkling wines

Effect of different winemaking practices on chemical composition, aroma profile and sensory perception of ribolla gialla sparkling wines

Abstract

AIM: This study aims at evaluating the effects of different refermentation methods (Martinotti/Charmat vs. Classic) on the chemical composition, aroma profile and sensory characteristics of Ribolla Gialla sparkling wines; furthermore, certain winemaking practices (skin contact and use of pectolytic enzymes) were investigated considering the extraction of varietal aromas and aroma precursors.

METHODS: Sparkling wines were produced at pilot-plant scale. Concerning refermentation methods, traditional Martinotti (MB – 30 days length), extended Martinotti (ML) with 4 months of aging on lees and Classic method (CL) with 11 months of aging on lees were compared; in a second trial, skin contact (MM), enzyme addition on must also subjected to maceration (ME), and enzyme addition on base wine (VE) were evaluated. All experimental trials were performed in triplicate. Basic chemical composition, varietal (terpenes and C13-norisoprenoids in free and bound form) and non-varietal aroma compounds were evaluated by LLE-GCMS analysis; finally, sensory analysis was also performed, by descriptive testing.

RESULTS: Basic chemical composition was influenced by refermentation method, with higher acidity and lower pH in MB and the occurrence of malolactic fermentation in ML and CL. The aroma profile was also affected by winemaking practices applied. In sparkling wines produced by MB, a higher concentration of trans-geraniol was observed; this is the only terpenol found Ribolla Gialla grapes [1], even if below its odor threshold [2]; however, the aroma profile of MB sparkling wines was mainly characterized by esters that generally confer fresh, fruity and floral notes to the wines (e.g., hexyl acetate) [3]; on the other hand, esters formed during ageing (e.g., ethyl lactate) together with fatty acids and higher alcohols were found in higher concentration in CL sparkling wines, making their aroma profile more complex; finally, wines obtained by ML showed the poorest volatile profile. These results were also confirmed by sensory analysis. Skin contact and especially enzyme addition on base wine allowed to obtain a higher extraction and release of some varietal aroma compounds (e.g., geraniol, linalool and α-terpineol), even if below their odor thresholds. The same trend was observed for C13-norisoprenoids, except for β-damascenone. Concerning non-varietal aroma compounds, sparkling wines obtained by MM and ME showed the highest concentration of some esters (e.g. isoamyl acetate), probably related to a greater extraction of their precursors (amino acids) from grapes [4, 5].

CONCLUSIONS:

The overall chemical composition and sensory profile of Ribolla Gialla sparkling wines are significantly affected by the enological practices used. These results may address winemakers to produce Ribolla Gialla sparkling wines, tailored on market needs and consumer’s preference.

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Sabrina Voce , Franco, BATTISTUTTA, Lara, TAT, Paolo, SIVILOTTI, Piergiorgio, COMUZZO,

University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences, via delle Scienze 206, Udine – Italy

Contact the author

Keywords

sparkling wine, ribolla gialla, refermentation, aroma compounds, maceration, enzyme

Citation

Chemical markers in wine related to low levels of yeast available nitrogen in the grape

Nitrogen is an important nutrient of yeast and its low content in grape must is a major cause for sluggish fermentations. To prevent problems during fermentation, a supplementation of the must with ammonium salts or more complex nitrogen mixtures is practiced in the cellar. However this correction seems to improve only partially the quality of wine [1]. In fact, yeast is using nitrogen in many of its metabolic pathways and depending of the sort of the nitrogen source (ammonium or amino acids) it produces different flavor active compounds. A limitation in amino acids can lead to a change in the metabolic pathways of yeast and consequently alter wine quality.

Impact of elemental sulfur (S0) residues in Sauvignon blanc juice on the formation of the varietal thiols 3-mercapto hexanol and 3-mercaptohexyl acetate

Elemental sulfur is a fungicide used by grape growers to control the development of powdery mildew, caused by the fungus Erysiphe necator. This compound is effective, cheap and has a low toxicity with no withholding period recommended. However, high levels of S0 residues in the harvested grapes can lead to the formation of reductive sulfur compounds that can impart taints and faults to the wine. Hydrogen sulphide (H2S) is a very volatile and unpleasant sulfur compound which formation is connected to high residues of S0 in juice (10 – 100 mg/L).

Sustaining grape production under challenging climate change circumstances

Grapevines are an important economic crop grown in temperate climates of both hemispheres characterized by short‐term heat spells and heat waves

Nivel de infección y saneamiento del virus del entrenudo corto (GFLV) en el cv. de vid Pedro Ximenez en la denominación de origen Montilla-Moriles (DOMM)

Mediante análisis por test ELISA de hojas de vides (Vitis vinifera L.) del cv. Pedro Ximénez, procedentes de 28 parcelas experimentales distribuidas por la DOMM

Climate change – variety change?

In Franconia, the northern part of Bavaria in Germany, climate change, visible in earlier bud break, advanced flowering and earlier grape maturity, leads to a decrease of traditionally cultivated early ripening aromatic white wine varieties as Mueller-Thurgau (30 % of the wine growing area) and Bacchus (12 %). With the predicted rise of temperature in all European wine regions the conditions for white wine grape varieties will decline and the grapes themselves will lose a part of their aromatic and fruity expression. Variety change towards the cultivation of later ripening white wine varieties is a very expensive and long-term process, and must be accompanied by special marketing efforts.