Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics

Abstract

An explorative study to verify the applicability of reductive winemaking (RW) on two cultivars was carried out. To this purpose, traditional winemaking (TW) and RW were carried out on a semi-aromatic white grape (Sauvignon blanc) and a white neutral one (Trebbiano romagnolo). All phenolic parameters were higher in RW wines, while other substances such as alcohol, reducing sugars, acids, and volatile acidity acids were less affected by the different winemaking technique. A deeper yellow color (OD 420) was a direct consequence of the higher phenolic content of RW wines, while OD 320 was strictly related to caftaric acid integrity. Analyses showed a modification of the RW wines, also in the case of a neutral cultivar. Principal component analysis (PCA) was applied to the data set, and the first two PCs explained almost 85% of the total variability and divided TW and RW wines in two groups to demonstrate that the effect of winemaking overwhelmed maturation differences. Panelists preferred RW wines, which were characterized by a richer and more delicate aroma. The study demonstrated that a careful exclusion of air combined with an effective oxidation prevention yields to more characterized and pleasant wines.