Abstract
The profile of selected classes of phenolic compounds have been extensively studied to build analytical protocols aimed at assessing wine quality (and authenticity). For white wines, this task is more challenging due to generally lower levels of phenolic compounds compared to red wines. Pinot blanc is one of the top white wines produced in South Tyrol; thus, extensive research on the quality and authenticity assessment of this wine is currently carried on. Herein, the effects of two different micro-vinifications - a standard one and an experimental one (70 kg grapes x 3 repetitions x each vinification) – were evaluated on the phenolic profile of Pinot blanc. All the grapes were harvested in 2018 in the same vineyard located in Meran - Dorf Tirol (Bozen, Italy). The effects of different treatments were studied along the wine production chain from the grapes to the transformation into the bottle. The analyses were performed by HPLC-DAD/FLD and LC-QqQ-MS for profiling the phenolic components, along with standard oenological characterization. The differences in phenolic composition caused by the investigated winemaking practices (e.g. pre-fermentative maceration, use of oenological adjuvants) were pointed out by means of multivariate statistical analysis.