South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables.

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dc.citation.volume24
dc.contributor.authorDarnal A
dc.contributor.authorPoggesi S
dc.contributor.authorMerkytė V
dc.contributor.authorLongo E
dc.contributor.authorBoselli E
dc.coverage.spatialNetherlands
dc.date.accessioned2024-10-30T00:41:15Z
dc.date.available2024-10-30T00:41:15Z
dc.date.issued2024-09-16
dc.description.abstractThe 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.
dc.description.confidentialfalse
dc.format.pagination101824-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/39319101
dc.identifier.citationDarnal 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-).
dc.identifier.doi10.1016/j.fochx.2024.101824
dc.identifier.eissn2590-1575
dc.identifier.elements-typejournal-article
dc.identifier.issn2590-1575
dc.identifier.number101824
dc.identifier.piiS2590-1575(24)00712-0
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71866
dc.languageeng
dc.publisherElsevier B.V.
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2590157524007120
dc.relation.isPartOfFood Chem X
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectCo-inoculation
dc.subjectDescriptive sensory analysis
dc.subjectPinot blanc
dc.subjectPre-fermentative grape freezing
dc.subjectVineyard locations
dc.subjectVolatile and phenolic profile
dc.titleSouth-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables.
dc.typeJournal article
pubs.elements-id491731
pubs.organisational-groupCollege of Health
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