South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables
Year: 2024
Type: article
Abstract: The sensory and chemical properties of ‘Pinot Blanc’ wine from South Tyrol were studied in relation to vineyard location and winemaking technique. Musts and wines were collected from a local producer. Wines made with the same control vinification but from different vineyards (Aldino 800, Montagna 450, and Klaus 550 m.a.s.l) were analyzed. Then wines from grapes of the same vineyard but made with different vinifications (grape freezing and co-inoculation of yeast with malolactic bacteria, both compared against controls) were compared. The highest-altitude vineyard (cooler temperatures, increased UV radiation, and increased airflow) impacted positively the wine quality. The different vinifications produced differences at various storage times. Finally, sensory attributes predictors for the overall quality and related chemical variables were identified. As climate change pushes growers to increasingly high-altitude viticulture, if/when allowed by the environmental conditions, these results can contribute to understand which winemaking techniques are best in these more challenging conditions. • Investigation of the typicity of Pinot Blanc wine from South Tyrol (Italy). • Significant difference in sensory and chemical parameters due to vineyard location. • Overall quality significantly higher in wines from Aldino vineyard. • Chemosensory changes due to effect of grape freezing and co-inoculum. • Important sensory and chemical variables predictors obtained for the wine quality.
Source: Food Chemistry X
Authors: Aakriti Darnal, Simone Poggesi, Vakarė Merkytė, Edoardo Longo, Emanuele Boselli
Institutions: Free University of Bozen-Bolzano, Massey University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,350
Award: G7063502160
OpenAlex ID: W4402404604