Edoardo Longo1, Simone Poggesi1, Amanda Dupas de Matos1,2, Ulrich Pedri3, Danila Chiotti3, Daniela Eisenstecken4, Christof Sanoll4, Peter Robatscher4, Emanuele Boselli1
1 Faculty of Science and Technology, Free University of Bozen-Bolzano, Oenolab, NOITechpark
2 Feast and Riddet Institute, Massey University,  NewZealand
3 Institute for Fruit Growing and Viticulture, Laimburg Research Centre
4 Institute for Agricultural Chemistry and Food Quality, Laimburg Research Centre, Vadena

Email contact:  edoardo.longo[@]unibz.it

AIM: Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles, ii) correlating the sensory descriptors with the chemical profiles, iii) evaluating the overall quality of the Pinot blanc wines.

METHODS: The harvested grapes (2018) were processed in an experimental and control vinifications. The experimental vinifications included a prefermentative cold maceration, yeast autolysate addition and bentonite treatment. GC-MS, HPLC-DAD and HPLC-MS (chemical) and QDA (sensory) techniques were applied.

RESULTS: Specific phenols differentiated the two wines. Several volatile esters contributed more to the controls. Higher alcohols characterized the experimental wines. The controls got a higher overall quality judgment up to nine months.

CONCLUSIONS: The prefermentative maceration was the operation most differentiating the wines. The control wine displayed a faster change in the volatile and sensory profiles. The experimental wine showed a faster evolution of the phenolic profile. The sensory analysis described the key differences and the evolution of the sensory aspects.


1) Dupas de Matos, A. et al. Foods 2020, 9(4), p.499

2) Philipp, C. et al. Molecules 2020, 25(23), p.5705

3) Philipp, C. et al. Journal of Food Quality, Jul16;2018

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