White Grape Varieties Research Articles

Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties

Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties

Establishing a pattern of change in the quality indicators of Tokaj-type wine materials prepared by different variants

The object of this study is Tokaj-type wine materials made from white and red grape varieties grown in the foothills of the Goy-Gol region and the flat zone of the Samukh region in the Azerbaijan Republic. An important condition for the production of Tokaj wine is the high sugar content in the raw materials. Therefore, fully ripe and slightly withered grape varieties were used to prepare the wine materials. The quality indicators of wine materials prepared in three options were studied. Option 1 – preparation of Tokaj wine material by adding must with pulp from ripe grapes to alcohol; Option 2 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 10–12 days to alcohol; Option 3 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 4–5 days to alcohol. The most appropriate options were the first and second, according to which Tokaj wine material is produced by adding must with pulp from grapes ripened and dried on the vine for 4–5 days to alcohol. The content of sugar, volatile acids, titratable acidity, phenolic compounds, methyl alcohol, and the volume percentage of alcohol added to the must were studied in the prepared wine materials. For the preparation of wine material, it is advisable to use the white Rkatsiteli grape variety and the red Cabernet Sauvignon variety grown in the flat zone of the Samukh district. This is due to the fact that in the flat zone, grapes accumulate more sugar, and the volume percentage of alcohol added to the must is less, which is also economically advantageous. During the study, using mathematical and statistical methods, the most appropriate option was determined for the organoleptic indicators of Tokaj wines made from the Rkatsiteli grape variety, which was rated 9.8 points

Polyphenolic Screening and the Antioxidant Activity of Grape Pomace Extracts of Romanian White and Red Grape Varieties.

Due to its valuable organic compounds, grape pomace represents a valuable resource in the creation of value-added food products. In this study, we investigated grape pomace hydroalcoholic extracts obtained by ultrasonication from two white and two red Romanian grape varieties. The phytochemical parameters, i.e., polyphenolics, flavonoids, anthocyanins, condensed tannins content, and antioxidant activity, were determined by UV-Vis spectrometry. The statistical analysis revealed that Tămâioasă Românească and Negru de Drăgășani, respectively, and Fetească Albă and Fetească Neagră are similar to each other. Significant differences among the pomaces obtained from different grape varieties were noticed in terms of their phenolic contents. The red varieties (Fetească Neagră and Negru de Drăgășani) were richest in terms of total phenolics and total anthocyanins, respectively. The antioxidant activity of extracts obtained from grape pomace showed that Negru de Drăgășani had the higher value due to its high amounts of polyphenols, followed by Fetească Neagră, Fetească Albă, and Tămâioasă Românească. Higher levels of bioactive polyphenolic substances, i.e., catechin, myricetin, resveratrol, and vanillic acid, were found in the pomace of Negru de Drăgășani extracts using high-performance liquid chromatography. These results emphasize the potential of the Negru de Drăgășani variety to be further exploited for nutritional and functional applications.

Exploring grape pomace extracts for the formulation of new bioactive multifunctional chitosan/alginate-based hydrogels for wound healing applications

Chronic wounds incidence is increasing and affects millions of people around the world, causing great psychological and socio-economic impacts. However, treatments that can effectively promote wound healing are still lacking. In this study, grape pomace (GP), the main residue from winemaking production was explored as a source of high added-value raw material directed for the topical treatment of Staphylococcus aureus chronic wound infections. Crude GP extracts (composed of stalks or a skin and seeds mixture–from red and white grape varieties) obtained using a modified solid-liquid extraction (water, ethanol, and acetone solvents) were evaluated for their antioxidant capacity (ABTS and DPPH assays), as well as the richness of phenolic compounds (total phenolic content-TPC, total flavonoid content-TFC, and HPLC-DAD assays). The GP extracts with the most favorable results were incorporated in a chitosan-alginate hydrogel (cross-linked with glutaraldehyde and calcium chloride), characterized (swelling, degradation, and release properties), and tested for its bioactivity (antioxidant and antimicrobial potential). TPC and TFC were higher in red GP extracts, as confirmed by the HPLC analysis, indicating a greater diversity of compounds in these extracts. Ethanolic white GP extracts (from skin-seeds mixture) showed the highest extraction yield and antioxidant activity. Their incorporation into the chitosan-alginate hydrogel improved its swelling and antimicrobial properties (total cytoplasmic membranes disruption and culturability reduction). A biomaterial with high swelling capacity and antibacterial activity against S. aureus was obtained, which can potentially promote wound healing by exudate absorption and infection clearance while promoting valorization of by-products and stimulating a circular economy.

Unearthing Grape Heritage: Morphological Relationships between Late Bronze-Iron Age Grape Pips and Modern Cultivars.

The grapevine was one of the earliest domesticated fruit crops and has been cultivated since ancient times. It is considered one of the most important fruit crops worldwide for wine and table grape production. The current grape varieties are the outcome of prolonged selection initiated during the domestication process of their wild relative. Recent genetic studies have shed light on the origins of the modern domestic grapevine in western Europe, suggesting that its origin stems from the introgression between eastern domestic grapes and western wild grapes. However, the origin of ancient grapevines remains largely unexplored. In this study, we conducted an extensive analysis of 2228 well-preserved waterlogged archaeological grape pips from two sites in Sardinia (Italy), dated to the Late Bronze Age (ca. 1300-1100 BC) and the Iron Age (4th and 3rd centuries BC). Using morphometrics and linear discriminant analyses, we compared the archaeological grape pips with modern reference collections to differentiate between wild and domestic grape types and to investigate similarities with 330 modern cultivars. Grape pips from the Late Bronze Age displayed a high percentage of similarity with domesticated grapevines, with a small percentage assigned to wild ones, while the majority of grape pips from the Iron Age were classified as domestic. Discriminant analyses revealed that both white and red grape varieties were cultivated during the Late Bronze and Iron Ages, suggesting a high level of diversification in grape cultivation. Furthermore, a high percentage of archaeological grape pips from both periods showed strong similarities with modern cultivars from the Caucasus and Balkans. This suggests that the great diversity of grapevines present in Sardinia could result from interbreeding between western Asian cultivars and local grapevines that began in the Late Bronze Age. Additionally, a substantial proportion of archaeological grape pips exhibited similar morphometric characteristics to two important Mediterranean grape cultivars: "Muscat à petits grains blancs" and "Garnacha".

Authentication of selected white wines by geographical origin using ICP spectrometric and chemometric analysis

An important aspect of assessing the authenticity of wines is its geographical origin. The aim of the work is to authenticate by geographical origin according to the data of the ICP-spectrometric and chemometric analysis of elemental "images" of wines produced from white grape varieties Chardonnay, Riesling and Muscat grown in four regions of the Krasnodar Territory, Russia. The difference in the contents of Al, Ba, Ca and Rb in wines was found depending on the variety, and Al, Ba, Rb, Fe, Li, Sr – depending on the region of grape growth. Different models of the experimental data processing were used for attribution of the produced varieties of wine to the area of the grape's growth. The criterion for the quality of the constructed models was the accuracy of the attribution of a wine variety to the area of the grape's growth (%). Analysis of the elemental analysis data of 153 wine samples showed that in terms of attribution accuracy, automated neural networks (100 %) are preferred among machine learning methods, followed by support vector machines (98.69 %) and general discriminant analysis (94.77 %). The applied mathematical models enabled the revealing of the cluster structure of the analyzed wine varieties and their attribution to the area of a grape growth with high accuracy. Sr, Li and Fe concentrations in wines were found as the dominating predictors in the constructed models for definition of the geographical origin of wines. The combination of ICP-spectrometric analysis data with the capabilities of statistical modeling of machine learning methods focused on large-dimensional data made it possible to successfully solve small-dimensional problems of the definition of the geographical origin of wines by their elemental composition and variety.

Влияние винных и виноградных спиртов на качество напитков из виноградного сырья

Table grapes that have lost their marketable appearance are considered waste products. However, such grapes still possess some technological properties that make it possible to use them as a raw material for wine and grape spirits. This research featured the effect of the composition and technology of table grape alcohols on the volatile compounds and sensory profile 
 of grape beverages.
 The study involved six white and six red grape beverages. In the test samples, the fermentation process was stopped by adding wine spirits and grape spirits obtained by rectification of distillates from table grapes. In the control samples, the procedure involved rectified grain alcohol. The physicochemical parameters of drinks and spirits were defined by standard methods. The highly volatile compounds were determined by gas chromatography. The sensory assessment was conducted by panelists from the Winemaking Research Center of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture, and Winemaking.
 In this study, the wine spirits and the grape spirits obtained from table grapes had no effect on the standard indicators, e.g., volatile acids and acetoin. However, they increased the mass concentrations of highly volatile compounds in the following manner: drinks with grain alcohol ˂ drinks with wine alcohol ˂ drinks with grape alcohol. The content of acetaldehyde increased by 10–14% while the contents of ethyl acetate, esters, and higher alcohols increased by 25–35, 4.5–8.5, and 15%, respectively. The furfural content increased by 0.4–1.4 mg/L in the samples with grape alcohol. The samples with white grape varieties acquired a more prominent floral-honey flavor whereas those with black grapes acquired hints of hazelnut and honey.
 As a result of the study, it was found that wine alcohol and grape alcohol moderately increased the content of volatile compounds in drinks and had a positive effect on their sensory perception, which proves the expediency of their use in beverage technology.

Improvement of technology for producing wine material for Tokaj wine

The object of this study is the production technology of Tokaj-type wine materials. The material used was white and red grape varieties, withered by twisting on the vine for 4–5 days. Wine materials were prepared from these grape varieties using new technology, i.e., by adding the wort to the alcohol along with the pulp. The technology for the production of environmentally friendly Tokaj-type sweet dessert wines using technical grape varieties cultivated in the foothills of the Goy-Gol and flat zone of the Samukh region has been improved. Providing the population with environmentally friendly food products, as well as wines, is one of the most important tasks of our time. Poor quality food creates conditions for the development of various diseases. For this purpose, a technological scheme for the production of Tokaj-type wine materials has been devised. The quality indicators of Tokaj wine material prepared by fermenting in alcohol must from grapes withered by twisting on the vine for 4–5 days with pulp for 3–4 days were studied. The rates of alcohol loss were calculated based on the contraction coefficient (0.08 %) during co-fermentation with wort. For wine materials prepared from grape varieties grown under the conditions of the Samukh region, alcohol consumption is reduced. This is due to the high sugar content in the wine material. In the prepared wine material, the amount of alcohol and sugar corresponded to the norm – the alcohol content reached 14–15 % and residual sugar 16 %. As a result of the tasting, wine material prepared from the Rkatsiteli grape variety in the Samukh region was rated 9.5 points, and wine material prepared from the red Madras grape variety 9.3 points. The results make it possible to regulate the desired quality of wine material and use it in the production of Tokaj wine

Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks

Due to its unique structure, chemical composition, physical and mechanical properties, grapes are one of the most valuable types of plant raw materials, the processing of which produces by-products: grape pomace, grape seeds, grape bunches, yeast sediments. The amount of grape pomace is about 20-25% of the total mass; if not used, this leads to an increase in production costs. Traditionally, grape pomace has been used as fertilizer or animal feed, but only the polyphenol content has been studied. Grape pomace is a complex natural composition of various components: skins, stems, grape seeds (seeds). Red wine marc is a by-product of fermentation, while white and rosé wine marc is removed before alcoholic fermentation, leaving the fermentable sugars in the marc. They contain organic acids, vitamins, microelements, and grape oil extracted from the seeds. The industry is expected to function as a natural ecosystem, with waste from one industry becoming the raw material for another. In order to rationally use natural raw materials, the main emphasis is on the development and implementation of new competitive high-tech safe technologies, as well as the search for new sources of biologically active substances from waste from food enterprises. The purpose of the research is to study the quality indicators of grape marc obtained using the white and red methods of processing grapes as raw materials for the production of functional soft drinks. It has been established that grape pomace is represented mainly by skins (84.8-87%). The main acids in grape pomace are tartaric («Firstborn of Magarach», «Cabernet Sauvignon») and malic. The main cation is potassium («Rkatsiteli»). The rich chemical composition provides enormous potential for the use of secondary grape processing products for the production of functional soft drinks.

Molecular Background of the Lychee Aroma of Vitis vinifera L. 'Muscaris'.

Muscaris is a modern white grape variety with good fungal resistance and a pleasant aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to Muscaris grapes and grapes of the father variety Muskateller revealed little differences and resulted in 39 and 35 odorants, respectively. Sixteen odorants exceeded their odor threshold concentrations. Odor reconstitution and omission experiments showed that the distinct lychee note in the aroma of the Muscaris grapes was generated by the combination of (2S,4R)-rose oxide and geraniol. This finding will guide further molecular research on the transfer of the lychee note into wine and may also be helpful for the targeted breeding of new grape varieties.

Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines

Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties’ colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties’ turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties.

Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties

Prolonged maceration was applied to two Apulian white grape cultivars, Minutolo and Verdeca. The impact of prolonged maceration (up to six months) on the quality of the wines was evaluated through characterization of phenolic, volatile and sensory profiles. Macerated wines presented a peak of extraction after 4 months, followed by a decrease probably due to precipitation/reabsorption. Extraction of seed phenols occurred during longer maceration times. Volatile profile was also modified, showing a different behavior at different maceration times. Oxidation and aging compounds appeared during maceration, that are unusual for traditional white wines. Furthermore, maceration successfully enhanced varietal identity of Minutolo. The terpene profile of Minutolo wines changed during maceration, with a maximum of terpenols after 1 month of maceration, while longer maceration added a pattern of oxidized terpenes. Sensory analysis highlighted clearly distinct profiles of wines, according to both cultivar and maceration time. A good attitude was observed of both varieties to undergo maceration. In particular, Verdeca appeared suitable for longer maceration times, with flowery, citrus and apricot notes after 4 months, while enhanced apricot notes were perceived after 6 months. On the other hand, Minutolo wine after 6 months of maceration was characterized by a marked astringency and peach flavor.

Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition

One of the most notable effects of climate change, especially in warm regions, is the decrease in acidity (i.e., increase in pH) of wines and a reduction in their aromatic profile. To address this issue, must from a white grape variety with low acidity were inoculated with two non-Saccharomyces yeasts (Lachancea thermotolerans and Torulaspora delbrueckii) to enhance the acidity of the resulting wines. Basic oenological variables and major volatile compounds and polyols of the wines were analyzed, and the results were compared with those obtained through a Saccharomyces cerevisiae strain. Through multiple regression analysis, we found relations between the production of lactic acid to compounds involved in yeast metabolism and redox balance, including glycerol, acetic acid, isobutanol, isoamyl alcohols, and 2-phenylethanol. By means of principal component analysis, we obtained three components that explain more than 89% of the observed variability. The first component differentiates wines produced by L. thermotolerans; the second differentiates wines obtained by S. cerevisiae from those obtained by T. delbrueckii; and the third component is related to the temperature of fermentation. Organoleptic wines produced with S. cerevisiae were the best valuated, but taste was a highlight of the wines produced with L. thermotolerans due to possessing the best acidity.

Evaluation of the ‘Leányka’ (‘Fetească Albă’) white wine grape variety’s qualitative and quantitative parameters in the context of different bud loads

Abstract Wine is a product of human creativity, culture, and nature, and therefore it is an intriguing subject for scientific research and admiration. Among its many kinds, white wine stands out oenologically because of its diverse flavours, aromatic attributes, and capacity to mature. In this experiment, we established 3 different bud load levels (25%, 50%, and 75%) on the well-known white wine grape variety ‘Fetească Albă’. The sugar content significantly increased in the 50% and 76% groups, whereas there were no significant changes regarding titratable acid content, must quantity, and cluster weight.

EVALUATION OF VITICULTURE AND WINEMAKING REGIONS OF CRIMEA IN ACCORDANCE WITH CLIMATIC FACTORS, AND THEIR INFLUENCE ON THE QUALITY CHARACTERISTICS OF GRAPES

A grape plant is capable to adapt, grow and produce crops in different environmental conditions. At the same time, agro-climatic conditions of grape growing area have a significant effect on the product quality. Environmental climatic conditions of Crimea contribute to cultivating grapes from very early to late ripening varieties. Diverse range of abiotic conditions allows choosing an optimal terroir for the formation of necessary grape conditions depending on the application target. Significant spatial climate variability within the region makes it possible to evaluate the impact of environmental factors on biosynthetic and accumulative properties of grapes.
 The purpose is to study changes in the profile of carbohydrate-acid complex of wine grape varieties under the influence of agro-ecological growing conditions.
 Materials and methods. Study objects were white and red grape varieties growing in various viticulture and winemaking regions of Crimea. A research for grape plant response to the variability of environmental factors basing on a long-term comparative study of chemical composition of its fruits, determining the varietal biochemical identity and technological properties in a particular region, was carried out.
 Results and conclusion. As a research result, the cumulative effect of agro-ecological factors on the accumulation of components of carbohydrate-acid grape complex was established, and in particular years it was possible to identify the dependence between their quantitative content and individual environmental factors. Accumulation of the mass concentration of sugars in grape berry directly correlated with the Huglin index value (r = 0.7). With regard to the mass concentration of titratable acids, an inverse correlation was revealed with the Winkler index value (r = -0.59). A comparative analysis of the results shows that one grape variety grown under different climatic conditions may show different ability to synthesize the components of carbohydrate-acid complexes, determining its suitability for various output production. There is a direct correlation of the mass concentration of sugars on the average air temperature for the last month before harvest (r=0.70) within the variety.

Sensory identity of wine from the ancient and almost forgotten grape variety Timorasso

Over the last few decades, there has been a gradual decrease in natural biodiversity, which is leading to the standardisation of wine products. Minor grape varieties possess key traits for producing wines with a specific territorial identity and they contribute to increasing biodiversity. Timorasso is an ancient Italian white grape variety native to the province of Alessandria in the Piedmont region. It fell into oblivion for a period of time due to the advent of phylloxera at the end of the 1800s and the abandonment of rural areas, which almost led to the extinction of this grapevine. This study aimed to identify the sensory properties that characterise Timorasso wine from different producers and production areas and to investigate the diversity of the sensory space. Sixteen Timorasso wines from the 2018 vintage and were evaluated for sensory description by a panel of nine semi-trained judges using the RATA method. The Timorasso wine was found to have a complex aromatic profile spanning fruity (citrus, tropical fruits, tree-fruit and dried/baked fruit), floral, vegetative, balsamic, honey and fuel/petroleum. The multiple factor analysis clearly differentiated wines with fruity notes from those with balsamic, vegetative and fuel/petroleum aromas. The hierarchical cluster analysis evidenced three main clusters. Cluster 1 comprised wines with pale-yellow colour and fruity-related aromas, low sourness, body and alcohol sensations. Cluster 2 comprised wines with dark yellow colour, low sourness, and high intensities of raisin and fuel aromas, probably due to specific oenological practices, such as grape maceration. Cluster 3 comprised wines with high sourness and vegetative odour. The results provide for the first time a sensory map of a grapevine that was almost forgotten until a few decades ago, but which is now considered to be among the most promising white wines on the Italian market.

Simulation of the impact of a wine supply management tool: a potential implementation of a climatic reserve in Switzerland

PurposeThis study aims to identify the economic impact of a potential implementation of a Climatic Reserve for the Swiss predominant white grape variety (Chasselas) vinified in the AOC (controlled designation of origin) category. The Climatic Reserve would imply the possibility of harvesting an additional quantity of grapes whose commercialization in wine would be delayed until it is approved by the relevant authority.Design/methodology/approachThe impact of a potential implementation of this wine supply management tool is simulated through an innovative method that combines the vector autoregressive (VAR) model to estimate the influence of the previous consumptions and productions on the current consumption and linear regression [ordinary least square (OLS) method] to estimate the price elasticity to measure the evolution of the price depending on the simulated consumption. The VAR model is based on state-level data about production, stocks, and consumption (all the channels of distribution combined), while the OLS regression for estimating price elasticity uses the retail market data (Nielsen Panel). With the sales and price variables on a monthly frequency design, the latter represents about 40% of the wine market in Switzerland.FindingsAccording to simulations carried out at the level of a region from the canton of Vaud in Switzerland (2000–2018), the increase in turnover linked to the release of the Climatic Reserve would be +3.1% for the indigenous white grape variety Chasselas.Originality/valueThe Climatic Reserve is a wine supply management tool that could complement the existing yield restriction, which does not significantly influence the quantities sold, according to previous studies. Our paper contributes to the literature by demonstrating the economic advantage of this supply management tool to deal with the increasingly frequent climatic hazards in wine production and market. The methodology could be applied to other wine regions (contexts) or other agricultural sectors.

Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties.

Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes.

Evaluation of the Quality of Selected White and Red Wines Produced from Moravia Region of Czech Republic Using Physicochemical Analysis, FTIR Infrared Spectroscopy and Chemometric Techniques.

The FTIR-ATR method coupled with the multivariate analysis of specific spectral areas of samples was developed to characterize two white grape varieties (Sauvignon Blanc and Hibernal) and two blue grape varieties (André and Cabernet Moravia) of wine planted and harvested in the Moravia region, Czech Republic. Principal component analysis and hierarchical cluster analysis were performed using fingerprint regions of FTIR spectra for all wines. The results obtained by principal component analysis in combination with linear discriminant analysis (PCA-LDA) scores yielded clear separation between the four classes of samples and showed very good discrimination between the wine samples, with a 91.7% overall classification rate for the samples. The conducted FTIR spectroscopy studies coupled with chemometrics allowed for the swift analysis of multiple wine components with minimal sample preparation. These methods can be used in research to improve specific properties of these wines, which will undoubtedly enhance the quality of the final wine samples obtained.

Reintroducing Autochthonous Minor Grapevine Varieties to Improve Wine Quality and Viticulture Sustainability in a Climate Change Scenario

One of the major challenges that global warming poses to viticulture is the maintenance of adequate acidity at maturity in white grapes for sparkling winemaking. This issue arises from three main occurrences: (i) with higher temperatures, degradation of malic acid is significantly enhanced; (ii) with a general advancement in grapevine phenology, grape maturity may occur under suboptimal climatic conditions; and (iii) harvesting grapes at “traditional” dates results in overripe fruits for sparkling destinations. In this biennial work, we compared the fruit and must composition of a local, widely grown white grape variety in the Colli Piacentini area (cv. Ortrugo, ORT) with those of a minor autochthonous variety, namely, Barbesino (BRB). Furthermore, we compared the composition, aromatic, and sensory profiles of wines obtained from ORT and BRB grapes picked on the same date and, in addition, of a second Barbesino wine from late harvest (BRB-LH). ORT and BRB had a similar sugar accumulation dynamic, whereas BRB exhibited a delayed loss of titratable acidity. In more details, BRB had lower malic acid degradation rates when malate concentration was <9 g/L. As a result, with comparable yield and total soluble solid content (TSS) (∼20°Brix), BRB had a higher berry titratable acidity and malic acid concentration at harvest than ORT. BRB wines showed the highest titratable acidity (TA), while ORT had the lowest TA and a higher pH, and as expected, BRB-LH had the highest pH and a lower TA than BRB although still higher than those of ORT wine. The aroma profiles of wines were mainly characterized by fermentative aromas, including esters, fatty acids, higher alcohols, and C6 compounds, and BRB-LH wines showed the highest concentration of higher alcohols, while the fermentative esters were higher in ORT wines. Panelists considered BRB significantly fresher and with bigger aroma intensity than ORT, confirming that the higher acidity detected in BRB musts is well preserved in final wines. Our work demonstrates that local minor varieties can be reconsidered in light of the new climate change-related issues impairing viticulture sustainability today. In particular, currently neglected cultivars could help preserve must acidity as compared to traditional varieties having early ripening, maintaining the links with terroir and local traditions at the same time.