foods Article Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles Amanda Dupas de Matos 1,2 , Edoardo Longo 1,3,* , Danila Chiotti 4, Ulrich Pedri 4, Daniela Eisenstecken 5 , Christof Sanoll 5, Peter Robatscher 5 and Emanuele Boselli 1,3 1 Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy;
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[email protected] (E.B.) 2 FEAST and Riddet Institute, Massey University, Palmerston North 4410, New Zealand 3 Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy 4 Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy;
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[email protected] (U.P.) 5 Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy;
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[email protected]; Tel.: +39-(0)4-7101-7691 Received: 17 March 2020; Accepted: 13 April 2020; Published: 15 April 2020 Abstract: The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinification; S-glutathionylcaftaric acid correlated with the temporal trends. Fluorescence analysis displayed strong time-evolution and differentiation of the two wines for gallocatechin and epigallocatechin, respectively.