Pinot Blanc, also known as Weissburgunder or Pinot Bianco, is a white grape variety with a rich history and a significant presence in South Tyrol, Italy. Originating as a mutation of Pinot Noir, this grape variety has flourished in the Alpine viticultural conditions of South Tyrol, making it one of the most important winemaking areas for Pinot Blanc in Italy. In a recent study, researchers investigated how vineyard location and winemaking techniques impact the chemical and sensory profiles of Pinot Blanc wines, providing valuable insights into how terroir and winemaking practices shape the identity of this beloved wine.
Scheme of the vineyards and vinification of ‘Pinot Blanc’ samples from South Tyrol.
Understanding Pinot Blanc and the Concept of Terroir
Pinot Blanc is considered a neutral or non-aromatic variety with a light to moderate body and sensory characteristics such as apple, pear, yellow fruits, and hints of spice or mango. The South Tyrolean Pinot Blanc is well known for its typical aromas, including notes of apple, pear, citrus, and occasionally exotic fruit or nutty characteristics due to barrique storage.
The study focused on terroir, a key concept in viticulture that encompasses soil, climate, topography, and vine cultural practices, all of which influence the sensory uniqueness of wine. Terroir plays a crucial role in the quality and commercial value of wine, and the concept is strongly represented in South Tyrol, where 98% of the produced wines are labeled as Protected Designation of Origin (DOP) or Protected Geographical Indication (PGI).
Research Objective: Investigating the Identity of South Tyrolean Pinot Blanc
The primary objective of this study was to explore the identity of South Tyrolean Pinot Blanc wines by analyzing the influence of vineyard locations and different winemaking techniques. Researchers examined three vineyard locations at different altitudes: Aldino (800 m.a.s.l), Klaus (550 m.a.s.l), and Montagna (450 m.a.s.l). They also investigated how winemaking techniques, such as pre-fermentative grape freezing and simultaneous alcoholic and malolactic fermentation, affected the wines produced from the same vineyard.
Vineyard Location and Its Impact on Wine Quality
The study found that vineyard location significantly affected the chemical and sensory profiles of the Pinot Blanc wines:
- Oenological Parameters: The musts from Aldino had the highest sugar concentration, while Montagna and Klaus showed similar values. The wines from Aldino also had a higher malic acid concentration, which contributes to the wine’s overall acidity.
- Volatile Compounds: The vineyard location influenced the volatile compounds in both musts and young wines. Ethyl acetate, isoamyl alcohol, and 2-phenylethyl acetate were higher in the samples from Montagna, while compounds such as hexanal and β-damascenone were more abundant in the Aldino samples.
- Phenolic Compounds: Significant differences in phenolic compounds were observed. Compounds like caftaric acid, catechin, and astilbin were higher in the musts and wines from Aldino.
The sensory analysis showed that the highest-altitude vineyard (Aldino) produced wines with desirable sensory attributes such as clarity, color intensity, and overall quality. These findings suggest that higher-altitude vineyards, which have cooler temperatures and increased UV radiation, can positively impact wine quality, especially as climate change encourages viticulture at increasingly higher altitudes.
The Effect of Winemaking Techniques on Pinot Blanc
The researchers investigated how pre-fermentative grape freezing and simultaneous alcoholic and malolactic fermentation influenced the wine’s characteristics:
- Grape Freezing: Musts and wines subjected to grape freezing had higher sugar concentrations and differences in tartaric acid content. This technique also affected the nitrogen content, an important factor for yeast metabolism during fermentation, impacting the wine’s aromatic profile.
- Co-Inoculation: Simultaneous alcoholic and malolactic fermentation resulted in lower malic acid levels in the wines and a higher lactic acid concentration, contributing to a smoother mouthfeel.
The study concluded that these winemaking techniques, when applied correctly, could influence the sensory and chemical properties of Pinot Blanc, offering winemakers tools to adapt to changing environmental conditions.
A Deeper Dive into Sensory Analysis and Chemical Profiles
The sensory analysis conducted in this study revealed several important insights:
- Sensory Attributes: The wines were evaluated at different storage times (0, 6, and 12 months), with attributes such as citrus-fruit aroma, pome tree fruit flavor, and overall quality showing significant differences. Wines from the Aldino vineyard were consistently rated higher for attributes like clarity, color tonality, and overall quality.
- Regression Models: Regression models were employed to understand the relationship between sensory variables and overall wine quality. Attributes like clarity, floral aroma, and pome tree fruit flavor emerged as important predictors of overall quality, suggesting that these characteristics play a significant role in defining the identity of high-quality Pinot Blanc wines.
Key Takeaways for Winemakers and Wine Enthusiasts
The results of this study provide valuable insights into the complex interplay between vineyard location, winemaking techniques, and the resulting wine quality. As climate change continues to impact viticulture, especially in mountainous regions like South Tyrol, understanding how factors like altitude and temperature influence wine characteristics becomes increasingly important.
- High Altitude Viticulture: The study confirms that high-altitude vineyards, such as Aldino, can produce Pinot Blanc wines with superior quality, characterized by freshness, high acidity, and aromatic complexity.
- Winemaking Techniques: Pre-fermentative grape freezing and simultaneous alcoholic and malolactic fermentation offer winemakers opportunities to adapt their processes, enhancing certain desirable sensory attributes and achieving the desired wine profile.
Conclusion: Embracing the Unique Identity of South Tyrolean Pinot Blanc
The study successfully highlights the influence of terroir and winemaking practices on the chemical and sensory profiles of Pinot Blanc wines from South Tyrol. By understanding how vineyard location and specific winemaking techniques contribute to wine quality, winemakers can preserve and enhance the unique identity of Pinot Blanc, adapting to evolving environmental conditions and consumer preferences.
This comprehensive exploration of the South Tyrolean Pinot Blanc not only provides a deeper understanding of how terroir shapes wine characteristics but also serves as a valuable guide for winemakers seeking to craft high-quality wines that reflect the distinctive essence of their vineyards.
Read all at: https://doi.org/10.1016/j.fochx.2024.101824