Vinhos de talha: to pitch or not to pitch

Abstract

In Alentejo, south of Portugal there is a traditional way of fermenting wines in clay vessels, known as “Vinhos de Talha”. Clay vessels were traditionally impermeabilized using pine pitch, creating a barrier between the fermenting must and the clay. Due to this unusual production technology that uses of clay vessels, instead of inox or wood vessels, “Vinhos de Talha” present unique characteristics increasingly appreciated by national and international consumers when compared with wine obtained by the said traditional methods of winemaking. Although the positive consumers feedback, there is little literature about the physical-chemical characteristics of these wines (Martins et al, 2018; Cabrita et al, 2018). This work aims to characterize the volatile composition of white wines produced in clay vessels with different coatings and to contribute to the knowledge and preservation of these wines that are a unique cultural heritage. Wine samples were produced during 2019 vintage from white grapes, using the traditional technology associated to these wines. The clay vessels used have different coatings: epoxy resin, bee wax, new pitch, old pitch and no coating. Wines were analyzed after the opening of the vessels in November. Oenological parameters as alcohol, pH, total and volatile acidity, sulphur dioxide, and reducing sugars were measured according to OIV (OIV, 2014) The volatile composition was analyzed by headspace solid phase microextraction hyphenated with gas chromatography / mass spectrometry (HS-SPME-GC/MS), following a methodology based on Martins et al (2018). A linear discriminant analysis was performed using IBM SPSS Statistics 20, and as it is a supervised technique where there is the need to assign groups of variables to the data set, we considered the volatile compounds in wines (independent variables), to classify different types of wines (grouping variable), according to the vessel coating. LDA shows that wines can be discriminated according to different clay vessels impermeabilization materials, being the most similar the ones from clay vessels with no coating and the ones from clay vessels with old pitch.

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Maria João Cabrita

MED – Mediterranean Institute for Agriculture, Environment and Development, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal.,Raquel GARCIA MED – Mediterranean Institute for Agriculture, Environment and Development, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal. Flávia FREITAS; Marco Gomes da SILVA LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.

Contact the author

Keywords

vinhos de talha; volatile profiling; hs-spme; gc/ms

Citation

Related articles…

Il piano regolatore delle città’ del vino: aspetti urbanistici, economici e turistici

[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"...

1H NMR spectroscopy data to discriminate Petit verdot wines from three different soil types in the São Francisco valley, Brazil

Tropical wines have been produced in the São Francisco river Valley thirty years ago, in the Northeast of Brazil. The main grape cultivar used for red tropical wines is ‘Syrah’, but wines have presented fast evolution, if they were made in the first or second semester, due to the high values of pH in grapes and wines and high climate temperatures.

Defoliation timing impacts berry secondary metabolites and sunburn damage

Sunburn is a physiological disorder that leads to yield and quality losses in a range of fruits such as grapes and apples. It affects the visual appearance and the composition of the fruit, leading to irreversible changes and ultimately, cell death in extreme situations.

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

Impact of press fractioning on Pinot noir and Pinot meunier grape juice and wine compositions and colour

The separation of different grape juice press fractions is an important step in the production of sparkling base wines. A complete press cycle for this style of wine is a series of pressure increases (squeezes) resulting in variations in juice composition during the press cycle. After alcoholic fermentation, wines obtained from grape juices also exhibit strong differences for numerous characteristics. Nevertheless, there is no statistical study of the impact of the press cycle on grape juices and wine colour/composition. So, the aim of this study (vintage 2018) was to investigate the changes in composition and colour parameters of Pinot noir and Pinot meunier grapes juices, as well as their corresponding wines, during the pressing cycle.