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TECHNOLOGICAL VARIABILITY OF WINES PRODUCED WITH WHITE AND RED FRUITED HYBRIDS CULTIVATED IN THE DOLOMITES (ITALY) VARIABILIDAD TECNOLÓGICA EN VINOS PRODUCIDOS CON HÍBRIDOS BLANCOS Y TINTOS CULTIVADOS EN LOS DOLOMITAS (ITALIA)
NICOLINI, Giorgio*; ROMÁN, Tomás; BARP, Laura; MALACARNE, Mario; STEDILE MERELES, Michelle; BATTISTI, Federico; TAIT, Francesco; BATTISTELLA, Riccardo; BOTTURA, Maurizio; LARCHER, Roberto Fondazione Edmund Mach (FEM), Technology Transfer Center, via Mach 1, 38010 San Michele all'Adige, Italy. *Corresponding author: giorgio.nicolini@fmach.it
Abstract: In recent years, consumers shifted their interest towards products coming from a viticulture less dependent on chemical inputs also focusing on hybrid varieties. Although information is available in the literature about the attitude of hybrid cultivars in terms of resistance and grape composition, wines made from those varieties are not often been extensively characterized. In relation to the recent entry of several hybrids in the Italian Catalogue of Wine Grapes, we investigated the variability of the chemical composition of wine due to winemaking options. In particular, focus was on a dozen of white- and redfruited hybrids (Solaris, Helios, Muscaris, Souvignier Gris, Bronner, Aromera, Cabernet Cantor, Cabernet Carbon, Cabernet Cortis, Monarch, Prior ...) mainly selected in Freiburg (Germany) and cultivated at the foot of the Dolomites, in Trentino (Italy). Wine polyphenol composition was measured, in particular focusing on the tannin fractions, anthocyanins mono and diglucoside and, for the first time, shikimic acid in comparison with vinifera grapes and wines. The extraction curves and the effects of different skin-contact options during fermentation have been investigated.
Keywords: Hybrid grapes, tannins, anthocyanins, shikimic acid.
Abstract: In recent years, consumers shifted their interest towards products coming from a viticulture less dependent on chemical inputs also focusing on hybrid varieties. Although information is available in the literature about the attitude of hybrid cultivars in terms of resistance and grape composition, wines made from those varieties are not often been extensively characterized. In relation to the recent entry of several hybrids in the Italian Catalogue of Wine Grapes, we investigated the variability of the chemical composition of wine due to winemaking options. In particular, focus was on a dozen of white- and redfruited hybrids (Solaris, Helios, Muscaris, Souvignier Gris, Bronner, Aromera, Cabernet Cantor, Cabernet Carbon, Cabernet Cortis, Monarch, Prior ...) mainly selected in Freiburg (Germany) and cultivated at the foot of the Dolomites, in Trentino (Italy). Wine polyphenol composition was measured, in particular focusing on the tannin fractions, anthocyanins mono and diglucoside and, for the first time, shikimic acid in comparison with vinifera grapes and wines. The extraction curves and the effects of different skin-contact options during fermentation have been investigated.
Keywords: Hybrid grapes, tannins, anthocyanins, shikimic acid.