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

In the Northern province of the Apulia Region (Foggia, syn. Daunia, Italy), several old white winegrape genotypes were found. The potential quality of some of them was tested by obtaining, for the first time, some experimental wines. In the present trial, grapes of the genotypes named ‘Malvasia Bastarda’, ‘Squaccianosa’, ‘Tuccanese Moscio’ and ‘Selvaggio’ were wine-processed separately. ‘Selvaggio’ grapes, very rich in polyphenols, were treated by pre-fermentative cold maceration in order to assess their suitability to produce “orange wine”. Grapes of all genotypes, mixed with those of other two varieties, named ‘Uvarilla’ and ‘Palumma’, were used to produce a blend-wine. Moreover, in order to compare the characteristics of these wines with those of wines obtainable by two well-known winegrape genotypes, cvs Bombino Bianco and Falanghina were also enclosed in the trial. The wines were analyzed to assess standard physical and chemical parameters, to detect their main aromatic compounds and to evaluate their sensory properties. Physical and chemical characteristics were found normal for wines obtained by small-lot winemakings. Malvasia Bastarda and, to a lesser extent, the blend-wine, tended to be more alcoholic (about +0.8 %vol.); Selvaggio and Squaccianosa wines had the highest total dry extract. The concentrations of aromatic compounds were below the perception threshold; however, on the whole, the grape blend, followed by ‘Tuccanese Moscio’ and ‘Malvasia Bastarda’ grapes, gave wines relatively richer in these volatile molecules; their concentrations were generally similar or higher than in Bombino Bianco and lower then in Falanghina. At the sensory evaluation, Selvaggio wine showed the highest color intensity and tonality, as expected due to its winemaking style. The blend-wine showed theEconomiemost marked floral aroma, followed mainly by Squaccianosa, Tuccanese Moscio and Bombino Bianco. The blend wine was also the most appreciated for aroma purity and intensity; moreover, it had the best score for harmony, followed by Squaccianosa and, together with Selvaggio, it was rated higher for bodiness. As total judgement the blend-wine was preferred followed by Squaccianosa and, thereafter, by Tuccanese Moscio, thus, the two latter genotypes would seem most suitable to produce mono-variety wines.