Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles

Matos, Amanda Dupas de; Longo, Edoardo; Chiotti, Danila; Pedri, Ulrich; Eisenstecken, Daniela; Sanoll, Christof; Robatscher, Peter; Boselli, Emanuele

doi:10.3390/foods9040499

Cited by 23 publications

(29 citation statements)

References 56 publications

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“…FL-fluorescence. Dupas de Matos et al [98] presented differences in the phenolic composition of Pinot Blanc wines made with and without prefermentative cold maceration in the presence of pectolytic enzymes. The samples from both winemaking procedures were best described by the concentrations of trans-caftaric acid and astilbin.…”

Section: Winemakingmentioning

confidence: 99%

Phenolic Compounds as Markers of Wine Quality and Authenticity

Merkytė

Longo

Windisch

et al. 2020

Foods

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Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

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Section: Winemakingmentioning

confidence: 99%

Phenolic Compounds as Markers of Wine Quality and Authenticity

Merkytė

Longo

Windisch

et al. 2020

Foods

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“…Pinot blanc has heat requirements compatible with cool climate viticulture regions and vineyard elevations of between 400 and 500 m a.s.l. (Pedri and Pertoll, 2013;Dupas de Matos et al, 2020). South Tyrol is one of the smallest and most important winemaking areas in Italy.…”

Section: Introductionmentioning

confidence: 99%

Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)

Michelini¹,

Tomada

Kadison³

et al. 2021

OENO One

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Pinot blanc is a leading grapevine variety in South Tyrol (Italy) for wine production. The high quality of its wines derives from a typical aroma of elegant apple notes and lively acidity. The typicity of the final wine depends on the origin of the vine, the soil, the oenological practices and time of harvest. The South Tyrolean mountainous areas meet the cold climatic requirements of Pinot blanc, which guarantee its sweet-acidic harmony obtained when organic acids are in balance with the other components of the wine. However, increasing temperatures in valley sites during the berry development period boost the activity of malic acid (MA) enzymes, which negatively affect the final sugar/acid ratio. Researchers are currently focused on understanding acid dynamics in wines, and there are no references for the best sugar/acid ratio for Pinot blanc. Moreover, the contribution of individual acids to the sensory profile of this wine has not yet been studied. In this study we address the effect of different climate conditions and site elevations on the sugar/acid ratio in developmental grapevine berries, and we evaluate the effect on wine bouquet. Even if different models and indices have been proposed for predicting sugar content, no predictive models exist for MA in white grapes. In a three-year study (2017, 2018 and 2019) that involved eight vineyards in four different location in South Tyrol at various elevations ranging from 223 to 730 m a.s.l., the relationships between bioclimatic indices, such as growing-degree day (GDD) and grapevine sugar ripeness (GSR) and grapevine berry content were investigated. The analysis reveals that GDD may potentially predict MA dynamics in Pinot blanc; hence, a GDD-based model was used to determine the GDD to reach target MA concentrations (3.5, 3.0, 2.5, 2.0 g/L). This simple model was improved with additional temperature-based parameters by feature selection, and the best three advanced models were selected and evaluated by 5-fold cross-validation. These models could be used to support location and harvest date choice to produce high-quality Pinot blanc wines.

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“…Numerous studies have been reported in the literature dealing with the phenomena involved in the extraction of aroma components from grape skins into grape juice during the preferential maceration of the juice and skin from white grapes [ 1 , 2 , 3 ]. In particular, and in the case of Muscat of Alexandria, the white grape discussed here, it has been found that the contact between grape juice and skin enhances the aromas of the variety and the resulting wines are notable for their mint and melissa aroma notes [ 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Ruiz-Rodríguez

Durán‐Guerrero

Natera

et al. 2020

Foods

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Freezing grapes is a winemaking technique known as cryoextraction that intends to modify the composition of the final wines. The changes that take place in the frozen grapes facilitate the transfer of certain compounds from the grape skins into the musts because of the grape’s unstructured tissues. For this study, the white grape variety Muscat of Alexandria was selected. Two different cryoextraction procedures have been analyzed as follows: (i) Ultrafast freezing, and (ii) liquid nitrogen freezing. The wines obtained using liquid nitrogen freezing exhibited higher levels of terpenoids, as well as higher levels of hydroxylic compounds and fatty acids than both the wines obtained through traditional methods and ultrafast freezing wines. In any case, both freezing techniques produced wines of a more intense aroma compared with those wines obtained by traditional methods. In fact, liquid nitrogen freezing produced the wines with the most intense aroma and were the best valued by the tasting panel.

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Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles

Cited by 23 publications

References 56 publications

Phenolic Compounds as Markers of Wine Quality and Authenticity

Phenolic Compounds as Markers of Wine Quality and Authenticity

Modeling malic acid dynamics to ensure quality, aroma and freshness of Pinot blanc wines in South Tyrol (Italy)

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

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