Simone Poggesi, Edoardo Longo, Vakare Merkyte, Giulia Zampiccoli, Amedeo Mazzocchi, Emanuele Boselli
Faculty of Science and Technology, Free University of Bozen-Bolzano; Oenolab, NOITechpark, Italy
Email contact: simone.poggesi@natec.unibz.it
AIM: Pinot Noir (PN) wines produced in South Tyrol were profiled with the aim to provide guidelines for the oenologist to reach specific winemaking goals in terms of typicity and quality. Different variables were considered to understand how they may influence the quality of the wine: vineyard position, altitude, vinification techniques, and storage conditions.
METHODS: A local winery produced 13 different PN (6 vineyards) (scheme below) in 2019 plus other control wines in 2020. Volatile compounds (GCxGC-ToF/MS) and polar compounds (HPLC DAD-FLD and offline LC-QqQ/MS) were determined. Multivariate and univariate statistical analyses were applied to understand which compounds are the most affected by the different winemaking techniques.
RESULTS: The effect on non-volatile phenols, anthocyanins, and aroma compounds were analysed to evaluate the quality and the typicity of PN of South Tyrol. Anthocyanins allowed to differentiate the vinifications. The most intense volatile compounds were ethyl ester, furfural, and other minor compounds, as evidenced by statistical analysis.
CONCLUSIONS: The use of chitosan in the vineyard and freezing of the grapes before pressing influenced the most the profile of polyphenols and anthocyanins in wines obtained from grapes harvested in the same vineyard. The present results suggest that similar effects can be observed for volatile compounds.
Merkytė, V., Dupas De Matos, A., Longo, E., Tchouakeu Betnga, P. F., & Boselli, E. (2020). Cyclic proanthocyanidins in Pinot noir wine. Italian Journal of Food Science, 32(2), 337–351. https://doi.org/10.14674/IJFS-1689
Longo, R., Carew, A., Sawyer, S., & Kemp, B. (2020). A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors. Critical Reviews in Food Science and Nutrition, 1–16. https://doi.org/10.1080/10408398.2020.1762535
