Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics.

An explorative study to verify the applicabilityof reductive winemaking (RW) on two cultivars was carriedout. To this purpose, traditional winemaking (TW) andRW were carried out on a semi-aromatic white grape(Sauvignon blanc) and a white neutral one (Trebbianoromagnolo). All phenolic parameters were higher in RWwines, while other substances such as alcohol, reducingsugars, acids, and volatile acidity acids were less affectedby the different winemaking technique. A deeper yellowcolor (OD 420) was a direct consequence of the higherphenolic content of RW wines, while OD 320 was strictlyrelated to caftaric acid integrity. Analyses showed a modificationof the RW wines, also in the case of a neutralcultivar. Principal component analysis (PCA) was appliedto the data set, and the first two PCs explained almost 85%of the total variability and divided TW and RW wines intwo groups to demonstrate that the effect of winemakingoverwhelmed maturation differences. Panelists preferredRW wines, which were characterized by a richer and moredelicate aroma. The study demonstrated that a carefulexclusion of air combined with an effective oxidationprevention yields to more characterized and pleasant wines.