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•110 monovarietal red wines, produced from 11 Italian varieties, were analyzed.•A correlation study on basic, phenolic, and color parameters was performed.•The high variability among ...wine groups evidenced distinctive varietal traits.•Strong correlations between phenolic and flavanol indices were found.•‘Nebbiolo’, ‘Teroldego’ and ‘Sagrantino’ were well discriminable from other wines.
An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. ‘Primitivo’ achieved the highest average alcohol strength (15.4% v/v) and dry extract values, while ‘Cannonau’ showed the lowest total acidity. ‘Corvina’ had the lowest phenolic content (1065 mg/L by Folin-Ciocalteu assay), remarkably different from the highest found in ‘Sagrantino’ (3578 mg/L), the latter being also the richest variety in both proanthocyanidins and vanillin-reactive flavanols. ‘Teroldego’ wines were the richest in both total and monomeric anthocyanins (702 and 315 mg/L, respectively), followed by ‘Aglianico’ and ‘Raboso Piave’, while ‘Corvina’, ‘Nebbiolo’, and ‘Nerello Mascalese’ were the poorest. ‘Montepulciano’ and ‘Sangiovese’ showed intermediate values for the majority of the parameters analyzed. A multivariate PCA-DA approach allowed achieving both a classification of the different wines as well as the discrimination of ‘Sangiovese’ wines produced in two regions (Emilia Romagna and Toscana) that returned a 42–66% success rate depending on the zone considered. Taking into account the number and diversity of the wines analyzed, a correlation study helped in better understanding the underlying relations between the most common and widespread analytical techniques for phenolic and color determinations.
We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines ...obtained from local grape variety. In addition, it is the first survey in our region that propose the selection of autochthonous starter cultures for sparkling wine i) including a preliminary tailored genotypic and technological screening, and ii) monitoring analytical contribution during secondary fermentation in terms of volatile compounds (VOCs). Furthermore, we exploit the potential contribute of autochthonous cultures throughout the productive chain, including the possible improvement of base wine. One representative strain from each cluster was characterized i) for tolerance to abiotic and biotic stressors peculiar of sparkling wine fermentation, ii) for the performances in base wine production, and iii) for the aptitudes to promote in-bottle secondary fermentation in white and rosé sparkling wines, both obtained from Apulian grape varieties. Genetic characterization led to group 164 S. cerevisiae in 16 genetic clusters based on interdelta profiles. Stress tolerance assays shown a certain correlation with fermentative attitude. Our evidences demonstrated a different fermentative behavior and release of VOCs of the different strains in association with primary and secondary fermentations and as function of wine and rosé sparkling wine. Furthermore, performances in white/rosé sparkling wines have been found to be strain-dependent characters. Overall, we propose different strains as biotechnological resources suitable to improve the quality of regional sparkling wines and to provide a driver of innovation/segmentation in the market.
•We report a complete polyphasic characterization of native yeast for sparkling wine.•Characterization of strains includes VOCs determination.•The yeasts have diverse performances in base wine, white and rosé sparkling wines.•The relevance of pre-stress conditions in selecting candidate strains is discussed.•Candidate starter cultures for Apulian sparkling wines were selected.
Most domestic sparkling wines are made of traditional champagne grape varieties. However, indigenous Crimean cultivars could increase the output of high-quality original beverages if a proper ...technology was introduced. This research featured young sparkling wines from Crimean grape varieties, i.e., Soldaya, Shabash, Kokur Beliy, Sary Pandas, Kefesiya, Dzhevat Kara, and Ekim Kara. Organic acids, sugars, glycerin, phenolic substances, and ethanol were determined by high performance liquid chromatography; the content of amine nitrogen was measured by formalin titration. The optical profile of the wine samples was subjected to the colorimetric method while their foamy properties were studied by bubbling the samples in a measuring cylinder. The sparkling properties depended on the rate of CO2 desorption; the volumetric method made it possible to define the CO2 content; the viscosity was measured using a viscometer. The sensory assessment followed State Standard 32051-2013, ISO 5492:2008, and ISO 11035:1994. The samples of Kokur Beliy, Sary Pandas, and Soldaya received high tasting ratings (≥ 9.0 points), as did the red variety of Kefesiya (8.95 points). They demonstrated a clear typical aroma and a harmonious taste, as well as good foamy and sparkling properties. The maximal foam volume correlated with amine nitrogen (r = 0.762) while the sparkling properties correlated with the mass fraction of bound CO2 (r = 0.977). The red sparkling wine from the Kefesiya variety had a dark garnet color due to its high anthocyanins. It also contained quercetin and glycoside, which are known for their biological (P-vitamin) activity and powerful antioxidant properties. The early low-sugar (< 18 g/100 cm3) varieties of Dzhevat Kara and Ekim Kara had the same acidity but demonstrated a less diverse phenolic profile and were paler in color. In this research, the indigenous Crimean grape cultivars of Kokur Beliy, Sary Pandas, Soldaya, and Kefesia showed good prospects for young sparkling wines. Other varieties needed special technologies to preserve their typical properties and the aroma/taste balance. The new technology makes it possible to obtain unique high-quality products right in the harvest year, thus increasing the range and volume of sparkling wine production.
Krstač and Žižak are autochthonous grape varieties grown in Montenegro. Although international varieties are more popular, the autochthonous varieties are very important, especially for countries ...developing tourism. The fermentation aromas produced during alcoholic fermentation contribute significantly to wine quality. The effects of yeasts (Saccharomyces cerevisiae and Saccharomyces bayanus) and yeast nutrients (Fermaid E and Fermaid O) on aromatic compounds in wines were investigated. Using GC/FID-MS analysis, aroma compounds in Krstač and Žižak wines were characterized and quantified. Wines produced with the addition of yeast and yeast nutrients had mostly lower total alcohol content than wines obtained by spontaneous fermentation of Krstač and Žižak varieties. The results of this study showed that the concentration of compounds depends on the yeast strains. The yeast S. cerevisiae (ICV) provided a higher content of higher alcohols, while S. bayanus produced a higher concentration of esters and (medium chain) fatty acids. Total ester content ranged from 3.34 to 11.97 mg/l for Krstač wines and 8.51 to 13.68 mg/l for Žižak wines. Among all wines, Krstač and Žižak wines produced with S. bayanus and Fermaid E addition had the highest concentration of total esters. The yeast nutrients Fermaid E and O emphasized different characteristics of the yeasts. They had a statistically significant effect on the content of ethyl and acetate esters. The highest overall scores were obtained for ICVE and BayE Krstač wines (18.1 out of 20 points) and Žižak ICVE wine (18.2 out of 20 points).
Coastal region of Croatia is rich in autochthonous grape varieties. Many of them have been almost abandoned, such as the autochthonous varieties of Kastav (Croatia), used for the production of the ...Kastavska Belica wine. Therefore, the rationale of the presented study is to characterize autochthonous grape varieties Verdić, Mejsko belo, Jarbola, Divjaka and Brajkovac. In addition, we performed a molecular characterization of the corresponding Belica wines.
Firstly, the genetic origin and ampelographic and economic characteristics of five autochthonous grape varieties were determined. Standard physicochemical profiles and phenolic components of 12 wines from different producers were determined by liquid chromatography coupled to triple quadrupole mass spectrometer (LC-QQQ-MS). Fourier-transform infrared spectroscopy (FTIR) was used for determination of standard physicochemical parameters.
Ampelographic analysis, which includes the data on producing characteristics and cluster and berry composition of the varieties, revealed significant differences between the analysed grape varieties. Results of the physicochemical analysis of the Belica wine showed that all wines met the requirements needed for the production of quality and top quality wines labelled with protected designation of origin (PDO) in Croatian coastal region. The LC-QQQ-MS analysis confirmed the presence of different phenolic components in the Belica wines, where the most prominent phenols were flavonoids from the flavan-3-ol group. Overall, these results showed that autochthonous grapes from the Kastav region can be used for production of wines with added market value due to a growing demand for autochthonous products on the global market.
The presented results give scientific insight and a basis for further determination of the optimal cultivation technology aimed to take advantage of the best characteristics of each variety for production of a wine with desirable features.
Pozadina istraživanja. Primorsko područje Hrvatske bogato je autohtonim sortama vinove loze. Mnoge od njih su gotovo napuštene, poput autohtonih sorti s područja grada Kastva (Hrvatska), koje se ...koriste za proizvodnju vina kastavska Belica. Stoga je svrha prikazanog istraživanja bila okarakterizirati autohtone sorte vinove loze Verdić, Mejsko belo, Jarbola, Divjaka i Brajkovac. Osim karakteristika sorti, provedena je i molekularna karakterizacija vina kastavska Belica.
Eksperimentalni pristup. Najprije su utvrđeni genetsko podrijetlo te ampelografske i gospodarske značajke pet autohtonih sorti grožđa. Standardni fizikalno-kemijski profili i fenolni sastojci iz 12 uzoraka vina različitih proizvođača određeni su tekućinskom kromatografijom spregnutom s trostrukim kvadrupolnim masenim spektrometrom (LC-QQQ-MS). Infracrvena spektroskopija s Fourierovom transformacijom (FTIR) korištena je za određivanje standardnih fizikalno-kemijskih parametara.
Rezultati i zaključci. Ampelografskom analizom podataka o strukturi grozda i bobice te proizvodnim karakteristikama, poput prinosa i broja grozdova, potvrđene su bitne razlike između analiziranih sorti grožđa. Rezultati fizikalno-kemijske analize vina kastavska Belica pokazuju da sva vina ispunjavaju uvjete potrebne za proizvodnju kvalitetnih i vrhunskih vina sa zaštićenom oznakom izvornosti (ZOI) u Hrvatskom primorju. LC-QQQ-MS analiza potvrdila je prisutnost različitih fenolnih sastojaka u vinima, gdje su najizraženiji fenolni spojevi bili flavonoidi iz skupine flavan-3-ol. Uzevši sve navedeno u obzir, rezultati pokazuju da se grožđe autohtonih sorti s područja Kastva može koristiti za proizvodnju vina vrhunske kvalitete. Time vino kastavska Belica dobiva dodatnu tržišnu vrijednost, zbog sve veće potražnje za autohtonim proizvodima.
Novost i znanstveni doprinos. Prikazani rezultati daju znanstveni uvid i osnovu za daljnje određivanje optimalne tehnologije uzgoja s ciljem iskorištavanja najboljih značajki svake sorte za proizvodnju vina poželjnih svojstava.
Armillaria root rot is an increasing problem in some grapevine-growing areas in north-eastern Italy (Trentino Province). The susceptibility of seven grapevine rootstocks (Schwarzmann, 3309 C, 101-14, ...Teleki 5C, SO4, Kober 5BB and 41 B; all grafted with Teroldego Rotaliano) to Armillaria mellea was evaluated in a five-year investigation. Two inoculation methods were also compared: young grapevine plants were either transplanted to a substrate that had been inoculated with A. mellea (Method A), or A. mellea rhizomorphs were inserted under the root bark after the root bark had been lifted up with a scalpel (Method B). Plants inoculated with Method A had higher infection and mortality rates than plants that were inoculated with Method B, demonstrating that root wounding does not lead to higher A. mellea infection. The significantly higher mortality and infection rates of 3309 C as compared with Teleki 5C in the final year of the study suggest that a Teroldego Rotaliano vineyard established on 3309 C will suffer greater losses than would a similar vineyard established on Teleki 5C. Rootstocks that were intermediate in their response to infection (Schwarzmann, Kober 5BB, and 41B) may offer moderate levels of resistance since with these rootstocks the mortality and infection rates were not significantly different from those of Teleki 5C. Since all rootstocks became infected, however, no rootstock is completely immune.
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