Experiments with the use of stems in Pinot noir winemaking
Vinification trials were carried out between 2018 and 2021 in the experimental winery at Laimburg Research Centre, Alto Adige, to test the effect of grape stem inclusion during fermentation of Pinot Noir. In 2018 and 2019, grapes were harvested at two different moments during the vintage. In the sub...
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| Format: | Article |
| Language: | deu |
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Laimburg Research Centre
2025-01-01
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| Series: | Laimburg Journal |
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| Online Access: | https://journal.laimburg.it/index.php/laimburg-journal/article/view/172 |
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| _version_ | 1823858105471991808 |
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| author | Danila Chiotti Ulrich Pedri Christof Sanoll Eva Überegger |
| author_facet | Danila Chiotti Ulrich Pedri Christof Sanoll Eva Überegger |
| author_sort | Danila Chiotti |
| collection | DOAJ |
| description | Vinification trials were carried out between 2018 and 2021 in the experimental winery at Laimburg Research Centre, Alto Adige, to test the effect of grape stem inclusion during fermentation of Pinot Noir. In 2018 and 2019, grapes were harvested at two different moments during the vintage. In the subsequent two vintages, there was only one moment of harvest. The experimental design compared a fully destemmed control (0% stems) with trials adding 25%, 50%, 100% and 200% stems. In all trials, the presence of stems was observed to have an impact on both the chemical and sensory aspects. With increasing percentage of stems used during maceration, the alcohol and total acidity decreased while pH increased. Anthocyanin concentration remained almost unchanged, whereas dry extract and total polyphenols increased. At tasting, wines with 0-50% stalks retained fruity aromas, harmony and typicity. Beyond this percentage, notes of herbs and leather were more expressed. In addition, bitterness and astringency increased. The presence of stalks (in percentages of 25% and sometimes 50%) made the wines more interesting and appreciated than the control. |
| format | Article |
| id | doaj-art-2c691cc2ceb6487e92e682aeac066be2 |
| institution | Kabale University |
| issn | 2612-2693 |
| language | deu |
| publishDate | 2025-01-01 |
| publisher | Laimburg Research Centre |
| record_format | Article |
| series | Laimburg Journal |
| spelling | doaj-art-2c691cc2ceb6487e92e682aeac066be22025-02-11T14:13:00ZdeuLaimburg Research CentreLaimburg Journal2612-26932025-01-010710.23796/LJ/2025.001Experiments with the use of stems in Pinot noir winemakingDanila Chiotti0Ulrich Pedri1Christof Sanoll2Eva Überegger3Laimburg Research CentreLaimburg Research CentreLaimburg Research CentreLaimburg Research CentreVinification trials were carried out between 2018 and 2021 in the experimental winery at Laimburg Research Centre, Alto Adige, to test the effect of grape stem inclusion during fermentation of Pinot Noir. In 2018 and 2019, grapes were harvested at two different moments during the vintage. In the subsequent two vintages, there was only one moment of harvest. The experimental design compared a fully destemmed control (0% stems) with trials adding 25%, 50%, 100% and 200% stems. In all trials, the presence of stems was observed to have an impact on both the chemical and sensory aspects. With increasing percentage of stems used during maceration, the alcohol and total acidity decreased while pH increased. Anthocyanin concentration remained almost unchanged, whereas dry extract and total polyphenols increased. At tasting, wines with 0-50% stalks retained fruity aromas, harmony and typicity. Beyond this percentage, notes of herbs and leather were more expressed. In addition, bitterness and astringency increased. The presence of stalks (in percentages of 25% and sometimes 50%) made the wines more interesting and appreciated than the control. https://journal.laimburg.it/index.php/laimburg-journal/article/view/172pinot noirstemsmacerationtannin |
| spellingShingle | Danila Chiotti Ulrich Pedri Christof Sanoll Eva Überegger Experiments with the use of stems in Pinot noir winemaking Laimburg Journal pinot noir stems maceration tannin |
| title | Experiments with the use of stems in Pinot noir winemaking |
| title_full | Experiments with the use of stems in Pinot noir winemaking |
| title_fullStr | Experiments with the use of stems in Pinot noir winemaking |
| title_full_unstemmed | Experiments with the use of stems in Pinot noir winemaking |
| title_short | Experiments with the use of stems in Pinot noir winemaking |
| title_sort | experiments with the use of stems in pinot noir winemaking |
| topic | pinot noir stems maceration tannin |
| url | https://journal.laimburg.it/index.php/laimburg-journal/article/view/172 |
| work_keys_str_mv | AT danilachiotti experimentswiththeuseofstemsinpinotnoirwinemaking AT ulrichpedri experimentswiththeuseofstemsinpinotnoirwinemaking AT christofsanoll experimentswiththeuseofstemsinpinotnoirwinemaking AT evauberegger experimentswiththeuseofstemsinpinotnoirwinemaking |