The present work deals with the study of the sensory characteristics of wines experimentally produced by “Malvasia Istriana” grapevine in the Tuscany coast (Grosseto) along a ten years period. The training system was double Guyot with plant production of approximately 2 kg. Most notably were produced two types of wine, with or without withering in the plant, in the latter case the 70% of the branches were cut off two or three weeks before harvesting. Because of seasonal conditions are not always favorable, in some years the latter type has not been overripe grapes were harvested between 30 September and 2 October. Vinification was carried out under the same conditions using temperature control and using the same yeast strain. In one case, namely for wine of 1995, was performed a refinement in oak barrels by topping up of must obtained from grapes of overripe 1997 vintages, 1999 and 2000, racking is then occurred in 2002. Altogether we had 6 vintages and 9 wines which were subjected to the main physical-chemical analysis for a general characterization. Also were conducted by a trained sensory analysis sessions examining the wines at the same time, in order to evaluate the evolution of sensory descriptors and their hold over time. For this purpose we used a descriptive card specially crafted structured not parametric. The evaluations expressed in sensory analysis have been subjected to factorial analysis prior to standardization. Generally speaking most of the wines is characterized by significant softness that is partly attributable to the low fixed acidity of the grapes. There is also a good grip in time for the balance of the wine and the permanence of fruity notes, acacia honey and dried fruits, wines to age. The floral notes, on the other hand, there are only about young wines and those produced from grapes not overriped. Of particular importance have appeared the sensorial characteristics of the wine aged in wood barrels, with a technique similar to the "Solera", for the intensity and olfactory persistence. In the light of the results obtained, discussed in relation to the characteristics of the vintage and physical-chemical analysis, it can be concluded that the “Malvasia Istriana” grape lends itself to the production of wines from overripe grapes.
Caratteristiche sensoriali di vini ottenuti da vinificazioni sperimentali di uve di Malvasia Istriana
SCALABRELLI, GIANCARLO;ZINNAI, ANGELA;VENTURI, FRANCESCA;ANDRICH, GIANPAOLO
2008-01-01
Abstract
The present work deals with the study of the sensory characteristics of wines experimentally produced by “Malvasia Istriana” grapevine in the Tuscany coast (Grosseto) along a ten years period. The training system was double Guyot with plant production of approximately 2 kg. Most notably were produced two types of wine, with or without withering in the plant, in the latter case the 70% of the branches were cut off two or three weeks before harvesting. Because of seasonal conditions are not always favorable, in some years the latter type has not been overripe grapes were harvested between 30 September and 2 October. Vinification was carried out under the same conditions using temperature control and using the same yeast strain. In one case, namely for wine of 1995, was performed a refinement in oak barrels by topping up of must obtained from grapes of overripe 1997 vintages, 1999 and 2000, racking is then occurred in 2002. Altogether we had 6 vintages and 9 wines which were subjected to the main physical-chemical analysis for a general characterization. Also were conducted by a trained sensory analysis sessions examining the wines at the same time, in order to evaluate the evolution of sensory descriptors and their hold over time. For this purpose we used a descriptive card specially crafted structured not parametric. The evaluations expressed in sensory analysis have been subjected to factorial analysis prior to standardization. Generally speaking most of the wines is characterized by significant softness that is partly attributable to the low fixed acidity of the grapes. There is also a good grip in time for the balance of the wine and the permanence of fruity notes, acacia honey and dried fruits, wines to age. The floral notes, on the other hand, there are only about young wines and those produced from grapes not overriped. Of particular importance have appeared the sensorial characteristics of the wine aged in wood barrels, with a technique similar to the "Solera", for the intensity and olfactory persistence. In the light of the results obtained, discussed in relation to the characteristics of the vintage and physical-chemical analysis, it can be concluded that the “Malvasia Istriana” grape lends itself to the production of wines from overripe grapes.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
