Abstract
In recent years the wine sector has been characterized by an increased focus on the diversification of wine products.This change has been welcomed by consumers. In fact, today's consumers are willing to experiment with new products and unusual combinationswhich has stimulated research aimed at the discovery of native grape varieties suitable for for winemaking. In this context, particular attention are receiving vines for the production of dessert wines. Many regions have made efforts in the search for varieties and techniques able to better promote the drying process. At CREA-VE Turi-BA, there is an ongoing recovery and exploitation of indigenous grape varieties in the regions of Southern Italy and today more than 3,000 accessions of wine grapes are preserved.In the present work we have investigate the possibility of the use of certain accessions of Vitis vinifera varieties (collection CREA-VE Turi-BA) deemed attractive for the production of dessert wines. Accessions presenting a good sugar content and a good titratable acidity were selected; namely, Greco bianco b. (named Q19) and Mantonico bianco b. (named R8) were compared to the cv of Malvasia di Lipari b. Ampelographic and ampelometric analyses, followed by molecular analysis, were carried out for varietal assessment.A rate of the grapes were fermented immediately after harvest with standard procedure, in comparison to rates vinified after withering. The latter was made in a greenhouse type structure with parts of natural and unforced air, without any additional energy expense. At the end of the process, a loss in weight of the grapes equal to 30–35% was realized. The grapes are then stemmed, crushed, pressed and fermented by selected yeast under controlled temperature.Upon completion of the fermentation and subsequent stabilization, the wines were analyzed for the most important enological parameters and subjected to evaluation by a panel of expert tasters. Chemical analysis of wines showed that an alcohol content ranging to 11–12% volume was reached with in the standard wine-making; whilst, for the vinification of dried grapes the alcohol content was equal to 16% vol for Mantonico bianco b. and 18% vol. for and Greco bianco.Organoleptic analysis of the wines showed a greater appreciation for both of dessert wines. The best ratings were given for the olfactory characteristics (floral and fruity aromas) and taste characteristics. In particular, the Greco bianco b. had excellent scores slightly lower than Malvasia di Lipari b.Therefore, the tested varieties have shown a good potential for the production of dessert wines related to typicality of the grape and the region. Dessert wines produced, have a complex flavor profile and interesting for the high acidic component, which improved the taste perception of wine and attenuated the sensation of sweetness. That feature could allow a good wine aging, too.
Highlights
In the present work we have investigate the possibility of the use of certain accessions of Vitis vinifera varieties deemed attractive for the production of dessert wines
Chemical analysis of wines showed that an alcohol content ranging to 11–12% volume was reached with in the standard winemaking; whilst, for the vinification of dried grapes the alcohol content was equal to 16% vol for Mantonico bianco b. and 18% vol for and Greco bianco
The tested varieties have shown a good potential for the production of dessert wines related to typicality of the grape and the region
Summary
La tecnica dell’appassimento econosciuta fin dal tempo dell’antico Egitto (2000–4000 A.C), ma fu sviluppata e perfezionata successivamente dai Greci [3]. Molti sono i prodotti ricavati dalla disidratazione o dalla sovra maturazione dei grappoli e in questa categoria sono compresi i vini dolci o da dessert e in particolar modo i vini passiti. Generalmente, per la produzione di tali prodotti, vengono usati processi di appassimento dei grappoli in post-raccolta, con o senza condizioni artificiali, [2], inoltre, non epermesso l’uso di etanolo per la correzione del naturale grado alcolico raggiunto nel corso della fermentazione. In Italia meridionale troviamo diversi vitigni utilizzati per la produzione di vini passiti, in particolare la Malvasia di Lipari che da un vino DOC prodotto nelle isole Eolie (o Lipari) in provincia di Messina. Il prodotto presenta caratteristiche aromatiche che sono apprezzate dai consumatori, infatti, proprio per tale motivo estato utilizzato come confronto alle prove svolte presso il CREA-VE. Utilizzando un appassimento in ambiente artificiale (serra), senza alcuna spesa energetica, abbiamo valutato le potenzialitadi queste varietaall’appassimento confrontandole con una varietagiaampiamente usata per tale scopo come la Malvasia di Lipari
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