Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change

Abstract

Since viticulture is affected considerably by climate change, it is imperative to encourage research on newstrategies in order to constrain these critical effects on the composition of berries and the quality of wines.A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation and (iii)cryomaceration of grapes with dry ice was evaluated in the production of Lambrusco Salamino wines.Physical, chemical and sensory analyses were carried out on the sample set, including the control wines.In general, cryomaceration with dry ice proved to be a winning choice to lower alcoholic strength (roughly5%). In addition, the wines showed an increase in anthocyanin content by approximately 17%, while thecontent of catechins, flavanols and hydroxycinnamic acids decreased. Consistent with the increase in theanthocyanin content, an increase in colour indices and sensory colour intensity scores was observed. As forthe aromatic profile, 2-phenylethanol showed an increase of approximately 18% in the treated wines while,in parallel, a lower content of C6 alcohols and volatile fatty acids was observed. The multiple adaptationstrategies put in place in the present study show an alternative way to mitigate the severe effects of climatechange on wine production, and to face changing consumer demands.

Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds

“…A specific training session on the selected attributes in the study was conducted, following a procedure similar to that reported by Masino et al (2022) . Standard references (including taste compounds, floral and fruit pure aromatic compounds) and model wines with various ABV contents prepared in the laboratory according to the method described by Montevecchi et al (2021) were used to familiarize the panel with aromatic and alcoholic sensations. Recognition and ranking tests were employed.…”

“…The harvest of unripe grapes as well as being a traditional practice for the production of ‘agresto’ (sour grape sauce) ( Vasile Simone et al, 2013 ), an acidic seasoning, is acquiring interest for the possibility of extracting bioactive substances in large quantities and obtain grape musts with a reduced sugar content ( Fia et al, 2022 ). Aside from vineyard, technological procedures as pre-fermentation practice, and microbiological strategies aimed at reducing the sugar concentration in the berries and the selection of less alcoholic yeasts in the fermentation phase ( Montevecchi et al, 2021 ; Teslić et al, 2018 , 2019 ), post-fermentation techniques of substruction of ethanol from wine are being used. Partial alcohol removal is an oenological practice approved by EU regulation, also considering that high-alcohol content wines are taxed at a higher rate in many countries ( EU regulation no.…”

Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review

“…Table summarizes the ODTs, associated aroma descriptors, and examples of measured concentrations of saturated linear aliphatic γ- and δ-lactones with 5–12 carbon atoms. ,,− The 1973 review on wine lactones focused on γ-lactones with hydroxy, ester, or keto substituents . Since this review, linear aliphatic lactones have been identified, and their significance relative to these previously identified lactones has been emphasized.…”