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Evaluation of experimental wines obtained from “new-old” white-berry genotypes of the northern province of the region (Daunia, Italy)

This is the author's manuscript Original Citation: Evaluation of experimental wines obtained from “new-old” white-berry genotypes of the northern province of the Apulia region (Daunia, Italy) / de Palma L.; Limosani P.; De Michele M.; Tamborra P.; Tarricone L.; Novello V.. - In: LE PROGRÈS AGRICOLE ET VITICOLE. - ISSN 0369-8173. - 128, 22(2011), pp. 477-484.

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COMPTE RENDU GIESCO 17 COMITÉ DE LECTURE PAV Viticulture / Œnologie / Socio-Economie

EVALUATION OF EXPERIMENTAL WINES OBTAINED FROM “NEW-OLD” WHITE-BERRY GENOTYPES OF THE NORTHERN PROVINCE OF THE APULIA REGION (DAUNIA, ITALY) E U Q I F I T N E I C S R E I H A C

ÉVALUATION DE VINS EXPÉRIMENTAUX OBTENUS DE GÉNOTYPES « NOUVEAUX-ANCIENS » A BAIE BLANCHE DANS LA PARTIE SEPTENTRIONALE DES POUILLES (DAUNIA, ITALIE)

Laura de PALMA 1*, Patrizio LIMOSANI 1 , Maria DE MICHELE 1, Pasquale TAMBORRA2, Luigi TARRICONE 2, Vittorino NOVELLO 4 1 Dipartimento di Scienze Agroambientali, Chimica e Difesa Vegetale, Università degli Studi di Foggia, Via Napoli, 25, 71100 Foggia 2 CRA, Unità di Ricerca per l’Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamasima 148, 70010 Turi (BA) 3 Società Cooperativa Agricola Fortore, Via M. Colacchio 39, 71017 Torremaggiore (FG) 4 Dipartimento di Colture Arboree, Università degli Studi di Torino, Via Leonardo da Vinci 44, 10095 Grugliasco (TO) *Corresp. author: Laura de Palma, +390881-589221, +390881-589342, Email: [email protected]

Summary most marked floral aroma, followed mainly by Squaccianosa, Tuc- In the Northern province of the Apulia Region (Foggia, syn. canese Moscio and Bombino Bianco. The blend wine was also the Daunia, Italy), several old white winegrape genotypes were found. most appreciated for aroma purity and intensity; moreover, it had The potential quality of some of them was tested by obtaining, for the best score for harmony, followed by Squaccianosa and, together the first time, some experimental wines. In the present trial, with Selvaggio, it was rated higher for bodiness. As total judgement of the genotypes named ‘ Bastarda’, ‘Squaccianosa’, ‘Tuc- the blend-wine was preferred followed by Squaccianosa and, the- canese Moscio’ and ‘Selvaggio’ were wine-processed separately. reafter, by Tuccanese Moscio, thus, the two latter genotypes would ‘Selvaggio’ grapes, very rich in polyphenols, were treated by pre- seem most suitable to produce mono-variety wines. fermentative cold maceration in order to assess their suitability to Key words produce “orange wine”. Grapes of all genotypes, mixed with those of other two varieties, named ‘Uvarilla’ and ‘Palumma’, were used Old grapevine varieties, and wine composition, small- to produce a blend-wine. Moreover, in order to compare the cha- lot winemakings, volatile compounds, sensory analysis, new wine racteristics of these wines with those of wines obtainable by two style well-known winegrape genotypes, cvs Bombino Bianco and Falan- Résumé ghina were also enclosed in the trial. The wines were analyzed to assess standard physical and chemical parameters, to detect their Dans la partie la plus septentrionale des Pouilles (l’ancienne main aromatic compounds and to evaluate their sensory properties. Daunia avec chef-lieu Foggia) plusieurs anciens génotypes à baie Physical and chemical characteristics were found normal for wines blanche ont été repérés. À la suite d’une première vinification expé- obtained by small-lot winemakings. Malvasia Bastarda and, to a rimentale, la qualité potentielle de quelques-uns a été évaluée, et lesser extent, the blend-wine, tended to be more alcoholic (about précisément celle des génotypes connus sous le nom respective- +0.8 %vol.); Selvaggio and Squaccianosa wines had the highest ment de ‘Malvasia Bastarda’, ‘Squaccianosa’, ‘Tuccanese Moscio’ total dry extract. The concentrations of aromatic compounds were et ‘Selvaggio’. Seulement les raisins de ‘Selvaggio’, très riches en below the perception threshold; however, on the whole, the grape polyphénols, ont été soumis à une macération pré-fermentative à blend, followed by ‘Tuccanese Moscio’ and ‘Malvasia Bastarda’ froid dans le but d’obtenir un ‘vin orange’. En plus des vinifications grapes, gave wines relatively richer in these volatile molecules; their séparées pour chaque cépage, les raisins des génotypes cités ont concentrations were generally similar or higher than in Bombino été vinifiés ensemble, en ajoutant des raisins de ‘Uvarilla’ et de Bianco and lower then in Falanghina. At the sensory evaluation, ‘Palumma’ aussi, pour produire un vin d’assemblage. Deux cépa- Selvaggio wine showed the highest color intensity and tonality, as ges locaux bien connus - ‘Bombino bianco’ et Falanghina’ – ont expected due to its winemaking style. The blend-wine showed the été utilisés comme témoins. Les analyses des vins ont concerné

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les paramètres physiques et chimiques standards (composés aro- been described (de Palma et al., 2007; de Palma et al. 2008, matiques compris). Ces paramètres correspondent à ceux de vins de Palma et al., 2010). issus d’une microvinification. Le vin de ‘Malvasia Bastarda’, et dans une certaine mesure celui de l’assemblage aussi, étaient plus In the present work, four of those genotypes have been riches en alcool (+0,8 %vol) ; les vins de ‘Selvaggio’ et ‘Squaccia- considered to study on depth their potential quality, espe- nosa’ avaient l’extrait sec le plus élevé. Le vin du mélange de raisins cially as concerns the aromatic traits of their wines. The de génotypes différents, suivi de celui de ‘Tuccanese Moscio’ et principal traits of these genotypes, as resulting from the first de ‘Malvasia Bastarda’, était le plus riche en composés volatils, study and compared with compared to those of ‘Bombino bien qu’au dessous du seuil de perception . La concentration de Bianco’, might be resumed as follows. ‘Malvasia Bastarda’: ces composants était généralement égale ou supérieure à celle high vigor and productivity joint to a good capability for du ‘Bombino bianco’ et inférieure à celle de la ‘Falanghina’. A l’analyse sensorielle le vin issu de ‘Selvaggio’ se signalait pour la sugar accumulation; ‘Squaccianosa’ and ‘Selvaggio’: from couleur plus foncée soit comme intensité soit comme teinte en lien low to medium-low to vigor and grape , good capability avec une technique de vinification différente. Dans l’ensemble, le for sugar accumulation, and, as concerns this latter, a high vin d’assemblage a été préféré, suivi par celui Squaccianosa, suivi skin phenol that could be suitable to produce structured white à son tour par Tuccanese Moscio. Le vin d’assemblage à été le plus wines; ‘Tuccanese Moscio’: low vigor, medium productivity apprécié à cause de son arome net et intense, ainsi que pour son and slower sugar accumulation. Mono-variety experimental harmonie, et pour sa structure, bonne aussi pour le Selvaggio. wines were obtained from grapes of these genotypes. Moreo- Parmi les vins d’un seul cépage, Squaccianosa et Tuccanese Moscio ver, some of their grapes were mixed to those from other two furent les plus appréciés et l’on considère donc ces deux génoty- “new-old” genotypes, such as ‘Palumma’ and ‘Uvarilla’, in pes comme les plus intéressants pour la production de vins blancs mono-variétaux. order to obtain a blend -wine. Mots clés The present work summarizes the main results concer- ning yield components, must composition, wine physical and Anciens cépages, composition du raisin et du vin, micro-vini- chemical standard parameters, wine concentration of main fication, composants volatils, analyse sensorielle, nouveau type de wine volatile compounds and wine sensory evaluation. As vin. a reference, two “major” white wine-grape cultivars were also included: ‘Bombino Bianco’, the main local winegrape INTRODUCTION variety, and ‘Falanghina’, a well-known variety that is widely grown in Southern Italian regions and that provides appre- The Northern part of the Apulia Region, that is the Fog- ciated wines. gia province (syn. Daunia), has a considerable importance within Italian viticulture since it occupies the fifth position MATERIAL AND METHODS among all the provinces producing wines and musts. This province includes three D.O.C.s, that is, , This trial was carried out in the 2010. At a and Cerignola, and, moreover, the IGP Daunia (Protected vineyard affiliated to the “Società Cooperativa Agricola Geographic Indication). Fortore” (Torremaggiore, Foggia province, N Lat. 41°41’; E The growing of white-berry genotypes in this province Long. 15°17’), 10 vines of the genotypes named as ‘Malvasia was stimulated, during the XX century, by the winemaking Bastarda’, ‘Selvaggio’, ‘Squaccianosa’, ‘Tuccanese Moscio’ industries of Northern Italy that needed neutral grapes, from and 5 vines of the genotypes named ‘Palumma’ and ‘Uva- “generous” varieties, to produce base-wines for . rilla’ were individuated; moreover, 10 vines of the reference Hence, this type of winegrape growing became typical des- varieties ‘Bombino Bianco’ and ‘Falanghina’ were also sam- pite most of the Daunia has a semi-arid environment that, pled. The vines were VSP trained and Guyot system pruned. generally speaking, may favor browning reactions into white The vineyard, planted in a clay-sandy soil, was more than berries. Besides the “major” variety Bombino Bianco, that 60-year old and was conducted according to the traditional is the base for the “San Severo” D.O.C white wines, several viticultural practices typical of the growing area, as already “minor” white grape genotypes were introduced and “natu- reported (de Palma et al., 2010). ralized”; their grapes were added to those of the main varie- From the last week of August, 100 berries per cultivar CAHIERties, or were blended SCIENTIFIQUE altogether, to produce local wines. Fur- were sampled every week in order to analyze their composi- ther, as it is known, due to the germplasm simplification that tion: total soluble solids (T.S.S.), titratable acidity (T.A., as characterized the agriculture of the last decades (Scarascia tartaric acid) and pH. Aiming to obtain a sufficient alcohol Mugnozza, 1974), the cultivation of many “minor” genotypes degree, grapes were harvested when T.S.S. reached at least was progressively abandoned. 18 °Brix; in the 2010 vintage, this threshold was reached In 2005, a research program was undertaken at the starting from the last week of September. University of Foggia, in collaboration with local farms and Grapes of each genotype were used to realize mono- specialists, in order to resume, characterize and study these variety small-lot winemakings, except for ‘Palumma’ and old varieties. Two main aims were pursued: to preserve the ‘Uvarilla’ that, due to the low number of vines available in biodiversity, on one hand, and, on the other hand, to indivi- the vineyard, did not provide enough grapes for a separate duate genotypes suitable to produce new typologies of wines, fermentation. Thus, bunches of these two genotypes were joining tradition and innovation. In these years, several geno- mixed together and with some of those produced by the other types have been found and their general characteristics have genotypes obtaining a blend-wine composed as follows: — 479 —

‘Malvasia Bastarda’ 30 %, ‘Palumma’ 30 %, ‘Uvarilla’ 23 %, RESULTS AND DISCUSSION ‘Selvaggio’ 10 %, ‘Squaccianosa’ 7 %. The winemaking procedures were based on the proto- Grape and yield components. In 2010, the col for white wines described by Savino and collaborators occurring of copious rainfalls in Central and Northern (2007). Since previous trials showed ‘Selvaggio’ grape as Apulia, from late August to the end of the harvest period, characterized by a high skin polyphenolic content (de Palma slowed down maturation and affected the grape sanitary et al. 2010), it was chosen to produce an “orange wine” by state. Within the present trial, bunches of ‘Malvasia Bas- applying a cold pre-fermentative skin maceration (at 10 °C tarda’ and, at a lower extent, bunches of ‘Selvaggio’ seemed for 24 hr); a proper protocol described by Savino and colla- the most sensitive to rot, while ‘Falanghina’ grapes were the borators (2007) was adopted. most resistant. At wine bottling, chemical and physical parameters ‘Selvaggio’, ‘Tuccanese Moscio’ and ‘Falanghina’ vines were assessed according to the EC 2676/90 regulation. Wines produced from 3 to 4 kg per vine; ‘Malvasia Bastarda’ and ‘Squaccianosa’ gave about 7 kg of grapes per vine (table. were analyzed by gas-chromatography in order to point out E U Q I F I T N E I C S R E I H A C their aromatic traits. In particular the neutral lipophylic com- 1). Previous studies already showed ‘Malvasia Bastarda’ pounds were analyzed according to Gianotti and Di Stefano as a very productive genotype (de Palma et al., 2010), thus (1991). Finally, a wine sensory evaluation was done by a panel the present trial confirms this habit. ‘Squaccianosa’, that in of 12 people including researchers (University of Foggia, past years produced about 3 kg per vine, presently increased University of Turin, CRA-Council of Research for Agricul- the grape yield due to a high number of cluster per vine (+ ture), enologists and experts of Società Cooperativa Agricola 40%). Fortore. Falanghina wine was “masked” to avoid the “fame Must composition. Must T.S.S. ranged from 18 to 20 effect”. Using a destructured scale, the following descriptors °Brix (table. 2). The highest concentrations were found were evaluated: visual aspect (color tonality, color intensity), in ‘Malvasia Bastarda’(followed by the reference cultivar aroma (purity, wine aroma, fruity, herbaceous) taste (purity, Falanghina), despite its very high grape yield; previous stu- acidity, astringency, bodiness, harmony, whole judgment). dies pointed out ‘Malvasia Bastarda’ as characterized by the Since a very small amount of wine was realized per highest photosynthetic rate within the old varieties inclu- each individual winemaking, replications were not included ded in this trial (de Palma et al., 2010). The lowest must in this trial. T.S.S. concentration was found in the grape blend, that was likely affected by the low refractometric degree reached by

Table 1 - Yield components. Tableau 1 - Paramètres de rendement a la récolte.

Table 2 - Main parameters of must composition. Tableau 2 - Composition de la baie

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‘Palumma’ (~ 15 °Brix) and ‘Uvarilla’ (~ 17 °Brix) grapes at The volatile acidity reflected the sanitary state of grapes the time when other varieties were ready to harvest. at harvest, hence, it was very low in Falanghina and reached the threshold 0.6 g L-1 in Malvasia Bastarda. Must titratable acidity ranged from 4.30 g L-1 (grape blend) to 6.56 g L-1 (‘Squaccianosa’), thus it was quite low Wine volatile compounds. Gas-chromatographyc ana- as it often occurs in the warm climates where, due to the high lyses pointed out the presence of wine neutral lipophylic aro- air temperature, the malic acid is rapidly respired. Among matic compounds deriving from fermentation: ethylic and the tested genotypes, a considerable higher titratable acidity acetate esters, higher alcohols, volatile phenols (table 4). was found in ‘Squaccianosa’ (+ 37 %) and in the reference However, according to Gianotti and Di Stefano (1991), their cvs Bombino (+ 33%) and ‘Falanghina’ (+ 25%) respect to concentrations were all below the perception threshold. ‘Tuccanese Moscio’. Generally speaking, a low must acidity Acetates and fatty acid ethylic esters, that are responsi- is often related a high must pH; in this trial, must pH ranged ble for wine fruity and floral aromas, and thus have a positive between 3.34 (‘Squaccianosa’) and 3.85 (grape blend). influence on olfactory sensations (Lanati et al., 2010), were Wine physical and chemical parameters. All the wine mostly detected in Falanghina and in the blend-wine, fol- physical and chemical parameters (table. 3) showed values lowed by Malvasia Bastarda and Tuccanese Moscio wines. included in a quite normal range for white wines fermented The same was found as concerns ester-acetates such as Ethyl at a small scale. hexanoate (apple aroma), Ethyl octanoate (pineapple aroma), and Isoamyl acetate. Hexyl acetate and 2-Phenyl ethyl ace- Cv Malvasia Bastarda, had the highest grape T.S.S con- tate (banana, pear and rose aromas) reached the highest con- tent., gave also the most alcoholic wine (12.10 % vol.). Never- centrations in Falanghina and in the blend-wine. Malvasia theless, the blend-wine achieved a quite high alcohol degree, Bastarda was the richest in Ethyl decanoate (fruity and floral although it had the lowest must T.S.S. concentration: possibly, aromas). The coexistence of these classes of aromatic com- the grape blending favoured the yeast activity by supplying pounds confers a particular elegance to the wines (Savino et a richer and more diversified pabulum. At the opposite, Sel- al., 2007). vaggio wine reached a very low alcohol degree. The higher alcohols, generally speaking, are known to Nonetheless Selvaggio wine, obtained by a cold pre-fer- be able to induce sharp odors and flavors when their con- mentative skin maceration, had the highest total dry extract, centration overcomes the perception threshold (~ 300 ppm); followed by Falanghina and Squaccianosa wines. Tuccanese at the opposite, they may exalt the fruity aroma perception Moscio performed at the opposite. when their concentration is low (Ribereau-Gayon, 1978;

Table 3 - Wine physical and chemical parameters. Tableau 3 - Composition des vins. CAHIER SCIENTIFIQUE — 481 —

Table 4. - Wine neutral lipophylic volatile compounds. Tableau 4 - Components volatiles des vins E U Q I F I T N E I C S R E I H A C

Lambrechts and Pretorius 2000; Swiegers and Pretorius, Wine sensory evaluation. At the visual evaluation, 2005) such as in the wines of this trial. 2-Phenylethanol, an Selvaggio showed the most marked color intensity and tona- aromatic higher alcohol recognized as one of the most impor- lity (figure. 1), as expected due to its winemaking techni- tant compounds for the rose odors, was detected, although at que: during the must contact with the grape skins and their a low level, in all the wines, mainly in Tucccanese Moscio pigments, the liquid fraction was likely enriched of a light and the blend-wine, followed by Selvaggio and Falanghina. orange tinge and the wine color color became darker. Among the other wines, the color intensity seemed to have been sli- Among compounds responsible for spicy aromas, 4- Vinyl guaiacol was considerably higher in Squaccianosa, while 4-vinilfenol was most concentrated in Selvaggio, Mal- vasia Bastarda and in the blend-wine. Esters of organic acids, such as Diethyl succinate, Ethyl lactate, Isoamyl lactate and Diethyl malate, which concen- trations are known to increase considerably with the wine aging, were detected in Tuccanese Moscio. Tuccanese Mos- cio and Selvaggio wines showed also a higher concentration of acetamides; these molecules are mainly present in wines produced by moldy grapes, that, in turn, are characterized by a very high enzymatic activity and are able to metabolize several compounds, even tannins. Figure 1 - Wine sensory evaluation: visual aspects. Figure 1 - Evaluation sensorielle du vin: aspects visuels. Progrès Agricole et Viticole, 2011, 128, N°22 — 482 —

Figure 2 - Wine sensory evaluation: smell sense aspects. Figure 2 - Evaluation sensorielle du vin: odeur.

Figure 3 - Wine sensory evaluation: tasting aspects. Figure 3 - Evaluation sensorielle du vin:degustation.

ghtly exalted by the grape blending, while the color tonality joint to a quite low acidity. Selvaggio and Bombino Bianco differed very little. wines were the most astringent: previous studies showed At the smell sense, Tuccanese Moscio, Squaccianosa these two genotypes as the richest in skin total polyphenols, and the blend-wine had the higher score for the herbaceous flavonoids and proanthocyanidins (de Palma et al., 2010); aroma (figure. 2). The blend-wine showed the most marked moreover, as regard Selvaggio wine, the phenol extraction floral aroma, followed mainly by Squaccianosa, Tuccanese was likely exalted by the pre-fermentative maceration. The Moscio and Bombino Bianco. The blend-wine received the blend-wine was found the most harmonic, while Malvasia best score also for the other descriptors, especially for purity Bastarda performed at the opposite; among the other wines, CAHIERof aroma and forSCIENTIFIQUE fruity aroma. As for this latter descriptor, that were quite similar among them for this tasting descrip- most of the other wines were found similar among them as tor, Squaccianosa received a slightly higher score. a score, except Falanghina and Malvasia Bastarda that were As total judgement, the blend-wine was preferred among tated lower. Any case, fruity and floral aromas were found all those tested, followed by Squaccianosa and, thereafter, by more marked in all the wines obtained from the old genoty- Tuccanese Moscio wine (figure. 4). pes than in Falanghina reference wine, although, according to the gas-chromatographyc analysis, it was the richest in Except for Selvaggio, that had a special winemaking aromatic compounds. process, there was not a clear coherence between chemical and sensory analysis, as it sometimes happens in these kind At the taste, the blend-wine and Selvaggio wine showed of trials. the most marked bodiness (figure. 3): Selvaggio felt the effect of its highest total dry extract and polyphenol content, On the whole, the blend-wine was the most appreciated both related to the winemaking technique, while the blend- for aroma purity and intensity and, together with Selvaggio, wine was likely influenced by the effects of several parame- it was rated the highest for bodiness . The blend-wine was ters, such as a quite high total polyphenol and alcohol content found also the most harmonic, followed by Squaccianosa; — 483 — E U Q I F I T N E I C S R E I H A C

Figure 4 - Wine sensory evaluation: total judgement. Figure 4 - Evaluation sensorielle du vin: jugement total.

this latter did not achieve the highest score for any descriptor, occurs when there is a good sense of balance among the cha- but was rated quite good for most of them. The judgment on racteristics of different grape varieties. Nevertheless, ‘Squac- Malvasia Bastarda wine was likely penalized by the not good cianosa’ and ‘Tuccanese Moscio’ were the most appreciated grape sanitary status, that on Selvaggio by the low alcoho- as mono-variety white wines. However, further trials are lic level. Moreover, as concerns this latter, the obtaining of necessary to confirm these results. orange-wine need an improvement of the small-scale wine- LITERATURE making technique. DE PALMA L., LOPRIORE G., TARANTINO A., TARRICONE L., SOLETI F., POLI G., 2008. Caratteristiche di genotipi viticoli a CONCLUSIONS bacca bianca reperiti nell’area della D.O.C. «San Severo». Italus Hor- tus, 17(supp. al n. 3), 334-338. DE PALMA L., POLI G., LOPRIORE G., TARANTINO A., TARRI- The results of this trial encourage to pursue the obtai- CONE L., SOLETI F., 2008. Individuazione, studio e caratteriz- ning of new enological products from the grapes of the “new- zazione di vitigni di antica coltivazione nell’alto tavoliere pugliese. old” genotypes individuated in the Foggia province (Dau- Università degli Studi di Foggia DiSACD, Fondazione Cassa di Ris- nia), either as blend or as mono-variety wines. On the whole, parmio di Puglia. Centrografico Francescano, Foggia. (ISBN 978- 88-903967-0-0) the experimental wines obtained from ‘Malvasia Bastarda’, ‘Selvaggio’, ‘Squaccianosa’ and ‘Tuccanese Moscio’ showed DE PALMA L., POLI G., TARRICONE L., LOPRIORE G., TARAN- TINO A., SOLETI F., CENTOLA P., 2007. Prime valutazioni some interesting traits that were exalted especially when the delle caratteristiche genotipiche, ecofisiologiche e del potenziale grapes were blended together and with grapes of other local qualitativo di antichi vitigni della Capitanata. Atti V Convegno genotypes, such as ‘Palumma’ and ‘Uvarilla’. Associazione Italiana Società Scientifiche Agrarie – Relazione suolo, pianta, atmosfera: sicurezza e qualità delle produzioni agroa- At the gas-chromatographyc analysis the grape blend, limentari e tutela dell’ambiente (Foggia, 10-12 dicembre) 72-73. Ed.: ‘Tuccanese Moscio’ and ‘Malvasia Bastarda’ gave, on the Facoltà di Agraria, Università degli Studi di Foggia (ISBN 978-88- whole, wines relatively richer in volatile compounds, althou- 7427-012-5). gh below the perception threshold: the concentrations of these GIANOTTI S., DI STEFANO R., 1991. Metodo per la determinazione chemical compounds were found generally similar or higher dei composti volatili di fermentazione. L’enotecnico, 27, 61-64. than in Bombino Bianco and lower then in Falanghina. LAMBRECHTS M.G., PRETORIUS I.S., 2000. Yeast and its impor- tance to wine aroma. South African Journal of Enology and Viti- Surprisingly, Falanghina wine was not preferred to the culture, 21, 97-129. other genotypes at the sensory evaluation, in spite of the LANATI D., MARCHI D., MAZZA G., 2010. Vini bianchi georgiani results of chemical analyses and of its fame. Since all grapes in anfora. Caratteristiche organolettiche e analitiche di vini ottenuti and wines were obtained using the same protocol, it might be con differenti tecniche di vinificazione delle uve. Atti informatici supposed that the “new-old” genotypes had a potential sen- 33° Congresso Mondiale della Vite e del Vino (Tbilisi, Georgia, 20- sory characteristics at least not worst than those of ‘Falanghi- 25 June). na’. Nonetheless, a longer study is necessary to corroborate LIMOSANI P., SURIANO S., LOVINO R., CECI G., CHIEPPA G., these results. SCAZZARRIELLO R., SAVINO M., 2008. Applicazione di dif- ferenti tecnologie per la vinificazione di uve Falanghina prodotte The grape blend gave wine that was preferred at the in Puglia. Atti informatici 31° Congresso Mondiale della Vite e del sensory test; in particular, it resulted the most harmonic as it Vino (Verona, Italia, 15-20 June). Progrès Agricole et Viticole, 2011, 128, N°22 — 484 —

RIBEREAU-GAYON P., DUBOURDIEU D., DONECHE B., LON- ACKNOWLEDGEMENT VAUD A., 2004. Trattato di Enologia II, Chimica del vino, stabiliz- zazioni, trattamenti. Edagricole, Bologna. A special thank to dr. G. Poli of the ‘Società Cooperativa Agricola Fortore’ for her invaluable contribute to this study, and SAVINO M., LIMOSANI P., LOVINO R., CHIEPPA G., SCAZZAR- to Mr. Celeste, affiliate of the ‘Società Cooperativa Agricola For- RIELLO R., POLI G., TAMBORRA P., 2007. influenza delle operazioni prefermentative nella vinificazione del Bombino Bianco. tore’, for hosting this trial in his vineyard. www.infowine.com – Rivista internet di viticoltura ed enologia, 5/2, The trial was carried out thanks to the scholarship provided 6 pp. by the Regione Puglia Local Government within the “Back to the SCARASCIA MUGNOZZA G.T., 1974. Le risorse genetiche vegetali. I. Future” call and thanks to the financial support of the AGER pro- Principi, realtà, problemi. Giornale Botanico Italiano, 108,5, 247- ject (Grant 2010-2104). 257. SWIEGERS J.H., PRETORIUS I.S., 2005. Yeast modulation of wine flavour. Advances Applied Microbiology, 57, 131-175. CAHIER SCIENTIFIQUE