Influence of winemaking techniques with low sulphur dioxide on wine varieties Chardonnay, Pinot and Montepulciano

Abstract

Due to health concerns, techniques to substitute sulfite (SO2) in winemaking, without compromising high quality wines production, have been encouraged in the last years. In this work, two white wines, Chardonnay and Pinot, and one red wine, Montepulciano, were produced by using ascorbic acid, lysozyme and oenological tannins in the winemaking process instead of SO2. Oenological parameters, volatile profile and sensory quality were evaluated. The results showed that replacement of SO2 with ascorbic acid, lysozyme and tannins influenced the chemical composition of wines by altering volatile composition, the sensorial quality and the concentration of non-volatile compounds such as tartaric, malic, lactic and shikimic acids. Wines fermented with SO2 showed higher total volatile alcohol concentrations, while the presence of ascorbic acid, lysozyme and oenological tannins increased the level of volatile esters. Finally, on the basis of descriptive sensory analysis, Chardonnay showed the most significant increment in qualitative parameters followed by Pinot and Montepulciano. Overall, from gathered findings it can be concluded that replacing sulfites with lysozyme, ascorbic acid and tannins, during the winemaking, might positively contribute to production of good quality wine.