RISPOSTA ALLA CRIOMACERAZIONE DI CLONI SELEZIONATI DI CULTIVAR AROMATICHE A BACCA BIANCA

The experimentation compared the selected clones white Muscat VCR 3, CVT CN 16 and CVT AT 57, Muscat Ottonel B26/31, yellow Muscat VCR 5 and aromatic Malvasia of Candia VCR 27 to check the convenience of cryomaceration in winemaking to increase the aromatic varietal characters, main goal of the selection program. During vegetative season 2009 cluster ampelometric characters and juice chemical parameters of the clones were measured. At the harvest, grapes were vinified in two different ways for each clone: traditional and cryomaceration with addition of pectolitic enzymes. For each clonal wine the aromatic profiles with free and bound compounds were analysed in three different stages (harvest, after fermentation and before bottling). In June 2010, the wine of each clone was tasted by means of duo-trio test, preference test and sensory characterization. Analytical data were then matched with the sensory responses. The results showed the convenience of cryomaceration for the aromatic compound extraction was increased. However in terms of sensorial improvement the technique was really effective only for Muscat Ottonel B26/31, yellow Muscat VCR 5 and aromatic Malvasia of Candia VCR 27. The results of cryomaceration were closely dependent on the varieties and the clones, so the suggestion is to assess the convenience of the cryomaceration case by case. The assembling of the sensorial characters of all the clonal wines, allowed the elaboration of a model wine with the best sensorial profile. This goal may practically be reached with a polyclonal vineyard able to integrate the genetic potentiality of the different clones and their response to the environment to give grapes with high oenological potential.