BIO Web Conf.
Volume 9, 201740th World Congress of Vine and Wine
|Number of page(s)||6|
|Section||Wine and Society|
|Published online||04 July 2017|
Utilizzo di vitigni di antica coltivazione del Meridione d'Italia per la produzione di vini passiti di pregio
Autochthonous vines from South Italy for the production of fine dessert wines
Research Centre for Viticolture and Enology (CREA –VE) seat of Turi-Bari (Italy), Via Casamassima, 148 – 70010, Italy
2 University of Bari, Department of Biology, Via Orabona 4, 70124 Bari, Italy
In recent years the wine sector has been characterized by an increased focus on the diversification of wine products.
This change has been welcomed by consumers. In fact, today's consumers are willing to experiment with new products and unusual combinationswhich has stimulated research aimed at the discovery of native grape varieties suitable for for winemaking. In this context, particular attention are receiving vines for the production of dessert wines. Many regions have made efforts in the search for varieties and techniques able to better promote the drying process. At CREA-VE Turi-BA, there is an ongoing recovery and exploitation of indigenous grape varieties in the regions of Southern Italy and today more than 3,000 accessions of wine grapes are preserved.
In the present work we have investigate the possibility of the use of certain accessions of Vitis vinifera varieties (collection CREA-VE Turi-BA) deemed attractive for the production of dessert wines. Accessions presenting a good sugar content and a good titratable acidity were selected; namely, Greco bianco b. (named Q19) and Mantonico bianco b. (named R8) were compared to the cv of Malvasia di Lipari b. Ampelographic and ampelometric analyses, followed by molecular analysis, were carried out for varietal assessment.
A rate of the grapes were fermented immediately after harvest with standard procedure, in comparison to rates vinified after withering. The latter was made in a greenhouse type structure with parts of natural and unforced air, without any additional energy expense. At the end of the process, a loss in weight of the grapes equal to 30–35% was realized. The grapes are then stemmed, crushed, pressed and fermented by selected yeast under controlled temperature.
Upon completion of the fermentation and subsequent stabilization, the wines were analyzed for the most important enological parameters and subjected to evaluation by a panel of expert tasters. Chemical analysis of wines showed that an alcohol content ranging to 11–12% volume was reached with in the standard wine-making; whilst, for the vinification of dried grapes the alcohol content was equal to 16% vol for Mantonico bianco b. and 18% vol. for and Greco bianco.
Organoleptic analysis of the wines showed a greater appreciation for both of dessert wines. The best ratings were given for the olfactory characteristics (floral and fruity aromas) and taste characteristics. In particular, the Greco bianco b. had excellent scores slightly lower than Malvasia di Lipari b.
Therefore, the tested varieties have shown a good potential for the production of dessert wines related to typicality of the grape and the region. Dessert wines produced, have a complex flavor profile and interesting for the high acidic component, which improved the taste perception of wine and attenuated the sensation of sweetness. That feature could allow a good wine aging, too.
© The Authors, published by EDP Sciences 2017
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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