South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables.
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Date
2024-09-16
Open Access Location
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier B.V.
Rights
(c) The author/s
CC BY
CC BY
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.
Description
Keywords
Co-inoculation, Descriptive sensory analysis, Pinot blanc, Pre-fermentative grape freezing, Vineyard locations, Volatile and phenolic profile
Citation
Darnal A, Poggesi S, Merkytė V, Longo E, Boselli E. (2024). South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables.. Food Chem X. 24. (pp. 101824-).