Abstract
AIM: Two winemaking processes for Pinot blanc were investigated following the chemical and sensory profiles for 12 months, aiming at: i) determining the chemical and sensory profiles, ii) correlating the sensory descriptors with the chemical profiles, iii) evaluating the overall quality of the Pinot blanc wines.
METHODS: The harvested grapes (2018) were processed in an experimental and control vinifications. The experimental vinifications included a prefermentative cold maceration, yeast autolysate addition and bentonite treatment. GC-MS, HPLC-DAD and HPLC-MS (chemical) and QDA (sensory) techniques were applied.
RESULTS: Specific phenols differentiated the two wines. Several volatile esters contributed more to the controls. Higher alcohols characterized the experimental wines. The controls got a higher overall quality judgment up to nine months.
CONCLUSIONS: The prefermentative maceration was the operation most differentiating the wines. The control wine displayed a faster change in the volatile and sensory profiles. The experimental wine showed a faster evolution of the phenolic profile. The sensory analysis described the key differences and the evolution of the sensory aspects.