Effects of winemaking practices on Pinot blanc quality

Edoardo Longo¹, Simone Poggesi¹, Amanda Dupas de Matos^1,2, 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.

References:

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