VCR TECHNICAL BOOK 01 - VITRO - Αρχική σελίδαvitrohellas.gr/inst/redestos/gallery/Press...

VCR TECHNICAL BOOK

01

VCR ORIGINAL CLONES OF MERLOT

edited by Vivai Cooperativi Rauscedo sca

via udine, 39 33090 rauscedo (pn) – italy

tel. +39 0427.948811fax +39 0427.94345

[email protected]

all rights reserved.

contributors:

lucio brancadoro,giulia tamai,

eugenio sartori, francesco anaclerio,

ruggero forti, marta colautti,carlo petrussi, luciano menici, Daniele cecon.

graphic project and pagination:

studio fabbro

printed by: areagrafica

meduno (pn)

3Diffusion of the cultivar and intra-variety variability

4Brief description of the cultivar features

5Sanitary selection

6Vcr selected clones and their behavior in comparison with the average of the cultivar

10The polyphenolic profile of the wines

14The aromatic profile of the wines

18Synthesis of the results

19The numbers of the biggest nursery company of the world

Diffusion of the cultivar anD intra-variety variability

The cultivar Merlot originates in the south-west of France, in the Gironde department, whose capital is the city of Bordeaux.Its international reputation is due to the wines produced in this area, where Merlot is used alone or, more frequently, blended with Cabernet Sauvignon and other local minor cultivars, creating the so called “Bordeaux blends”.It has become one of the most famous Denomination of Origin vintage wines.Thanks to its quality and to its good versatility in adapting to different places of cultivation, Merlot is grown all over the world and in recent years it has become the most widely planted red wine variety and has entered the renowned group of the so called

“international varieties”.This cultivar is first mentioned in 1700, but the first detailed description comes from Rendre (1854).Merlot arrived in Italy in the second half of the 800s; it spread in the north-east of Italy where we can find the first proofs of its cultivation.The early references mention the area of Conegliano Veneto

(province of Treviso) and go back to 1875.Today it is cultivated in all the Italian regions and covers 30,000 hectares, while in France, its place of origin, the surface planted with Merlot covers nearly 117,000 hectares.Thanks to its ability for adapting to different environments, it is cultivated in all wine-growing countries of the world with excellent results from a quality point of view.With regard to the heat index, it has no particular requirements and for this reason it is preferred to Cabernet Sauvignon in many countries with continental-temperate climates (i.e.Czech Republic, Slovakia, Hungary, Austria, continental Croatia, North Serbia, etc).It also gives very good results in very hot areas such as North Africa, Argentina and the Mediterranean area with an excellent aromatic and polyphenolic profile.It is used for the production of Bordeaux wines, if blended with Cabernet Sauvignon and Cabernet Franc, or for the production of variety wines.

Its ancient origin has contributed to the creation of intra-variety variability that can be seen in the size of the cluster and in the quality of grapes and wine, with particular reference to the polyphenolic content of the grapes.The clonal selections carried out in France and later in Italy have allowed the propagation of a considerable number of clones which show very different features concerning productivity and enological potential.Today the enological interests are in high quality biotypes, able to give the best expression of aromatic profiles and polyphenolic content.

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On the cover: Merlot R 3

brief Description of the cultivar features

One of the features of this cultivar is its precocity in the most important phenological phases (bud-burst, flowering, veraison, ripening time).This peculiarity enables it to reach high levels of phenolic and technological maturity, even in cool micro-climates.On the other hand this bud-burst precocity exposes it to spring frosts; it is also sensitive to winter frosts.It is quite sensitive to shatter and this

phenomenon is more frequent if the temperatures are low during flowering; it is particularly sensitive to the lack of water; it is suitable for all kinds of soil but it gives the best results in clay and calcareous soils.It has medium-to-high vigour and sometimes it produces spurs; the bud fertility is good (1 or more often 2 clusters for each node) and the production is high and constant.

The fertility of the basal buds is good too and for this reason it fits both short and mixed pruning.It is particularly sensitive to downy mildew which attacks the inflorescences and the clusters; it is not very sensitive to botrytis, powdery mildew and Florescence Dorée.This cultivar can be used alone or blended with other varieties and in general it brings softness, aromatic complexity,

colour and structure to the wines, making them suitable for even prolonged periods of ageing in wood.Moreover, it produces wines with low acidity.

Merlot VCR1 vineyards

sanitary selection

The sanitary selection was carried out through:

Symptomatological 1: remarks.The possible presence of diseases caused by viruses or phytoplasmas was checked, in the selected genotypes, through periodic visual observation in the time of the season when the symptom manifestation was most favourable.

Serological 2: and molecular tests.For these tests the modern techniques of virological research, ELISA and PCR tests were used. Through ELISA tests carried out on dormant samples we verified the absence of:ArMV (Arabis mosaic -

virus) and GFLV (Grapevine fanleaf virus), referring to the nepoviruses of the grapevine fanleaf virus complex;

GFKV (Grapevine fleck -virus), responsible for the fleck virus;

GLRaV-1,2,3 (Grapevine -ampeloviruses type I, II and III), ampeloviruses responsible for the grapevine leafroll associated virus;

GVA and GVB (Grapevine -virus A and Grapevine virus B), belonging to the rugose wood complex.

Additional tests3: .In order to verify the absence of Rupestris stem pitting associated foveavirus RSPaV and of closteroviruses GLRaV-1, GLRaV-2, GLRaV-3, GVA, GVB and of phytoplasmas (Flavescence Dorée and bois noir) we carried out the PCR test with specific and high reliability primers.

Tests on indicator plants4: .The absence of virus or virus-similar diseases was later verified through woody indexing on indicator plants belonging to the Vitis genus, according to the following scheme:

Vitis rupestris “Du Lot”, -for detecting the presence of the rugose wood syndrome “Rupestris Stem Pitting”;

Kober 5BB for detecting -the presence of the rugose wood syndrome

“Kober stem grooving”;Vitis Rupestris “St. George”, -

for detecting the presence of grapevine fanleaf virus and grapevine fleck virus;

LN33 for detecting the -presence of grapevine leafroll associated virus, corky bark and kober stem grooving;

Vitis Vinifera Carmènere -for detecting the presence

of the grapevine leafroll associated virus complex;110R for detecting the -

presence of vein necrosis;Vitis Riparia “Gloire de -

Montpellier”, specific indicator for vein mosaic.The sanitary selection of Merlot can be divided in two parts: the first phase is related to the clones belonging to the “Rauscedo” series R3, R12, R18 and was carried out in the 60’s; the second phase began in the mid 80’s and it was much more precise thanks to the use of ELISA and PCR tests.On the whole, 1,440 biotypes were tested: 60 of them were negative to ELISA tests but only 19 passed PCR tests and the woody indexing.10 of these 19 clones were approved and the

other 9 clones are being evaluated for possible approval in the future.In order to assure the same sanitary standard, the “R” clones were tested again in the early 1990’s using the most advanced available methods.Independent from the place of selection, the most common viruses that can be found in this cultivar are LRI and LRIII.Grapevine fanleaf virus and Arabis virus are not very frequent while the viruses often associated with grooving and stem pitting can be present.

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ELISA TEST PCR + ARBOREOUS INDEXING

GFKV21,67%

GVA7,78%

Negative 31,15%

ArMV 0,83%

RSP+LR222,96%

Negative4,24%

LR118,89%

LR213,11%

KSG6,55%

KSG+NN26,23%

LR3 31,11%

Different infections11,04%

FL 4,44%

vcr selecteD clones anD their behavior in comparison with the average of the cultivar

Vivai Cooperativi Rauscedo began their clonal selection activity nearly 40 years ago.The clones R 12, selected in Trentino region, R 18 and R 3, both selected in Friuli region, are the first representatives of VCR achievements.With the passing of time, other specific VCR selections have entered this first group of clones, in order to enlarge and complete the choice of clones for this important cultivar.In chronological order, the second group of clones was selected between 2000 and 2003; in this group we can find the following clones of the VCR series: VCR 1, selected in Friuli region, VCR 101 selected in the province of Lucca and VCR 13, selected in California at the Davis

University; the last clone particularly underlines the international value of this cultivar.Finally, 4 new clones were selected in 2007: the clones VCR 488, VCR 489, VCR 490 and VCR 494, selected in the Friuli area of “Colli Orientali” (Petrussi selections), permitted to improve the range of selected material related to this important cultivar.It is also important to remember that apart from their own selections, Vivai Cooperativi Rauscedo multiplies many other clones selected by other Italian and foreign breeders.With regard to vegetative productive parameters, the behaviour of Merlot clones can be summarized in three different groups.

The first group is composed by two clones of the oldest series R 12 and R 18: the productivity, the vigour, the cluster weight and the berry weight are higher than the average of the cultivar.The second group, which is the most wide spread with regard to the selection year, includes the clones R 3, VCR 1, VCR 488 and VCR 490.The performances of these clones with regard to their vegetative productive parameters are on the average of the variety or slightly below the average.Finally, the third group includes the clones VCR 13, VCR 101, VCR 489 and VCR 494 which are under the average of the variety with regard to vegetative productive parameters.

This result underlines our diligence in selection of these clones.We wanted to discover all the different biotypes in order to satisfy the different productivity requirements of the cultivar Merlot, as it is cultivated in all wine-growing regions of Italy and of the world.

PRODUCTIVITYBERRYCLUSTERVIGOUR

r 3

r 12

r 18

vcr 1

vcr 13

vcr 101

vcr 488

vcr 489

vcr 490

vcr 494

AVeRAge Of the CultiVAR

R 3 R 12

Vigour, productivity and size of the berry are on average of the cultivar; the cluster has one wing, it is pyramidal, semi-compact and smaller than the average of the cultivar. The wine has typical and herbaceous aromas, reminding one of white flowers. They are also rich in colour, structured and suitable for long ageing.

Vigour and productivity are above the average of the cultivar; the cluster is large, semi-straggly, with one wing and a bit bigger than the average of the cultivar; the berry is a bit bigger than the average. The wine is pleasant, perfumed, it smells of red fruits and flowers; it has medium structure and it is suitable for short-to-medium ageing.

R 18 VCR 1

High vigour and high productivity; the cluster is big, semi-compact and it has two wings; the berry is a bit bigger than the average. The wine has spicy and balsamic aromas; it is suitable for ready-to-drink wines but if vine vigour is contained it can also be suitable for short-to-medium ageing.

Vigour, productivity and size of the berry are on the average of the cultivar; the size of the cluster is below the average, it is semi-compact, pyramidal and has one wing. The wine is not herbaceous; it is fruity and has an international taste and good colour content; it is suitable for long ageing.

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Red fruits

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SeNSORY ANAlYSiS: Average of the cultivar R 3 R 12

SeNSORY ANAlYSiS: Average of the cultivar R 18 VCR 1

VCR 13 VCR 101

The productivity and the vigour are below the aver-age; the size of the berry is medium, the cluster is small, pyramidal, semi-compact and has one wing. The wine has high colour intensity and spicy aromas; it is structured and suitable for medium-to-long ageing.

The vegetative productive parameters are below the average of the cultivar; the cluster is small, cone-shaped, and semi-compact. The wine has excellent colour intensity and a very good structure; it has floral aromas and is suitable for long ageing.

VCR 488 VCR 489

The vigour and the productivity are on average; the cluster is medium and has two short wings, the berry is small. The wine is fruity, rich in colour and has very good structure; it is suitable for medium-to-long ageing. It is suitable for blending with VCR1 and/or R12.

The vigour and the productivity are below the average of the cultivar; the cluster is very small, the berry is a bit bigger than average. The wine is typical, it has very good structure and the red fruits aromas prevail. It is suitable for blending with VCR101 and R3 for long-term ageing wines.

SeNSORY ANAlYSiS: Average of the cultivar VCR 488 VCR 489


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Frutti rossiFruttatomaturo

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10 CLONI ORIGINALI VCR DI MERLOT PER LA PRODUZIONE DI MAGNIFICI VINI

Il lavoro di molti anni di ricerca sul Merlot ha permesso ai Vivai Cooperativi Rauscedo di omologare 10 cloni che ben rappresentano la variabilità intravarietale della varietà. Molto interessanti per le superiori caratteristiche genetico-sanitarie risultano essere in particolare il Merlot VCR101 e il VCR13 di origine californiana, nonché i Merlot della serie 400 selezionati dal Prof. C. Petrussi nei Colli orientali del Friuli. Prossimamente saranno portati all’omologazione altri Merlot di particolare valore qualitativo selezionati in Toscana. Un patrimonio unico a disposizione dei viticoltori! Vivai Cooperativi Rauscedo: il numero 1 al mondo del vivaismo viticolo.

10e+MERLOT VCR

MEDIA VARIETALE R 3 MEDIA VARIETALE R 12 MEDIA VARIETALE R 18 MEDIA VARIETALE VCR 1 MEDIA VARIETALE VCR 13

MEDIA VARIETALE VCR 494 MEDIA VARIETALE VCR 490 MEDIA VARIETALE VCR 489 MEDIA VARIETALE VCR 488 MEDIA VARIETALE VCR 101

Vivai Cooperativi Rauscedo – Rauscedo (Pn) – Tel. 0427.948811 – www.vivairauscedo.com

R 3Clone di vigoria e produt-tività media, grappolo medio-piccolo, acino medio. Dà vini ricchi di colore, strutturati, da medio-lungo invecchia-mento.

R 12Clone di ottima vigoria e produttività, grappolo più che medio. Dà vini con quadro polifenolico ed aromatico superiori alla media: per medio invecchiamento.

R 18Clone di ottimo vigore, grappolo grande, pro-duttività elevata. Per vini giovani, ma contenendo la produzione può dare anche prodotti da medio invecchiamento.

VCR 1Clone di media vigoria e produttività, con grap-polo medio-piccolo. Dà vini di gusto inter-nazionale, non erbacei, fruttati, di buon colore da utilizzarsi giovani.

VCR 490 (sel. Petrussi)Clone di vigore ottimo, grappolo meno che medio, acino piccolo, produt t i v i t à media. Dà vini di buona strut-tura ricchi di colore, speziati, per medio-lungo invecchiamento.

VCR 488 (sel. Petrussi)Clone di vigore, grappo-lo e produttività media ed acino piccolo. Dà vini frut tati, ricchi in colore, ottima struttura, adatti al medio-lungo invecchiamento.

VCR 101Clone di vigoria e produt-tività meno che media grappolo ed acino pic-colo. Dà vini di ottima intensità aromatica e profi lo polifenolico va-riegato: da medio-lungo invecchiamento.

VCR 13Clone originario della California di vigore e produttività inferiori alla media, grappolo picco-lo. Dà vini con quadro polifenolico estremamen-te positivo: da lungo invecchiamento.

VCR 494 (sel. Petrussi)Clone di vigore e pro-duttività inferiore alla media, grappolo piccolo. Dà vini di ottima strut-tura, ricchi in antociani, speziato-frut tat i, da lungo invecchiamento.

VCR 489 (sel. Petrussi)Clone di vigoria e pro-duttività inferiori alla media, grappolo picco-lo. Dà vini dotat i di ottimo corredo polife-nolico e struttura. Ottimo il taglio con VCR101 ed R3 per vini da lungo invecchiamento.

STU

DIO

FABBRO

VCR 490 VCR 494

Vigorous clone with medium productivity, the cluster is a bit smaller than the average, cylindrical-pyramidal; the berry is small. The wine has good structure and particularly spicy and floral aromas; it is rich in colour and suitable for medium-to-long ageing. It is indicated for blending with R3 and VCR101.

The vigour, the productivity and the size of the berry are below the average of the cultivar. The cluster is very small and has two short wings. The wine has very good structure and is rich in anthocyans. It has spicy aromas along with red fruits aromas. It is suitable for long ageing and for blending with VCR101, R3 and VCR489.

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Press campaign 2007.


The wines obtained with the microvinifcation of Merlot clones have been compared and analyzed in order to study their polyphenolic heritage and to describe their potential.The results of the polyphenol and flavonoid analysis (fig. 1) underline the difference among the six clones, particularly as far as flavonoid values are concerned.There is a big difference between the clones R3 and VCR101, which have the highest values for the total flavonoids and for the non-anthocyanic flavonoids, and clone R12 which, on the contrary, shows the lowest values.The other clones have intermediate contents of these substances.We have not noticed the same differences in the content of total polyphenols: the content of polyphenols is similar in the six clones and none of them stand out in a positive or negative way for this parameter.A deeper investigation of this analysis, with the determination of finer parameters, can give more detailed information on the peculiarity of each clone;

the polyphenolic profile of the wines

VCR101VCR13VCR1R18R12R3

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fig. 1: Comparison of six monoclonal wines for the content of total polyphenols, total flavonoids and non-anthocyanic flavonoids.

fig. 2: Comparison of six monoclonal wines for the chromatic parameters: intensity and tonality.

total polyphenols

total flavonoids

non-anthocyanic flavonoids

tonality

intensity

in detail, the analysis of the colouring substance features can give very precise information from an enological point of view.By paying great attention to the analysis of this important property of red wines, we have considered different parameters, and among them the chromatic features (tonality and intensity), as reported in figure 2.We notice the main differences among the six monoclonal wines mainly in their chromatic intensity (∑ absorbencies at 420,520 and 620 nm).Once again, the results underline that the wines of clones R3 and VCR101 have the highest colour intensity while R12 has the lowest value and the other three clones (R18, VCR1 and VCR13) have intermediate values.However, we must remember that the colour intensity values detected in all analyzed wines are good and this fact demonstrates that this cultivar has excellent chromatic potential.This is also confirmed by the uniformity of the colour tonality value: in fact the

six monoclonal wines show very good values and there are no great differences among them.We have the same uniform result, without differences among the clones, for the value of total and monomer anthocyan content (fig. 3); there is only one positive difference and it refers to the clone VCR101 which shows superior content of these substances in the wine, in comparison with the other clones.In order to complete the description of the chromatic features of the wine, we analyzed the stability of the colour by measuring the content of SO2 decolourable and non-decolourable anthocyans: in this way

we have evaluated the improving potential with regard to the colour content.These data (fig. 4) shows that the monoclonal wines obtained from R3 and R12 have the highest TaT percentage (anthocyans non decolourable with SO2): for this reason they have the greatest stability of colour substance too.The clones VCR1 and VCR101 show a lower stability and the clones R18 and VCR13 have the lowest stability.Finally, for a complete evaluation of these monoclonal wines, we have determined the contents of vanillin-reactive flavans, which measure the astringent tannin content in the wine,

and the proanthocyanidins content, which measure the total content of tannins.This information is very interesting because it allows an objective evaluation of the astringency sensation that the wine offers to the taste.The data reported in figure 5 shows that the wines of clones R12 and VCR101 have the highest content of vanillin-reactive flavans and proanthocyanidins; the values of the clones VCR13 and R3 are not very different, while the tannin content of R18 and VCR1 monoclonal wines have the least remarkable astringent features.It is important to remember that Merlot wines have

10 – 11

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500VCR101VCR13VCR1R18R12R3

fig. 3: Comparison of six monoclonal wines for total anthocyan and monomer anthocyan parameters.

total anthocyans

monomer anthocyans

a good tannic concentration and for this reason they are suitable for ageing.Moreover, the astringent tannins are never predominant: in fact the ratio between the two parameters (total tannins / astringent tannins) is always higher than 2 and this demonstrates their softness.The aptitude of the six monoclonal wines with regard to the analyzed polyphenolic profile parameters are summarized in table 1.The most recently selected clones (488, 489, 490, 494) have been studied separately because it wasn’t possible to examine an in depth analysis of their wines.The data reported in figure 6 refers to some of the most important polyphenolic profile parameters.If we analyze these results, we understand that these clones are improving the variety standard for these parameters but in different ways.The average improvement of the clone 494 is higher than that of the other three clones; on the contrary, the improvement in the 0

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fig. 4: Comparison of six monoclonal wines for the parameters related to colour stability.

fig. 5: Comparison of six monoclonal wines for the parameters related to tannin quantity (proanthocyanidins) and quality (vanillin-reactive flavans).

dtat %

dai+dat %

vanillin-reactive flavans

proanthocyanidins

content of these polyphenolic substances is lower and non-homogeneous for the clone 490; finally, the clone 489 shows very good performances apart from the anthocyan content, where there is a little improvement.The average improvement of the clone 488 in comparison with the standard is moderate but it is uniform for all parameters.

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table 1: Summary table of the features related to polyphenolic parameters of the six Merlot monoclonal wines. ++ Values above the average + Values on the average - Values below the average

PARAMeteR R3 R12 R18 VCR1 VCR13 VCR101

Polyphenolic Content (Total Polyphenols, Total Flavonoids, Non-anthocyanic flavonoids) ++ - + + + ++Colour intensity ++ - + + + ++tonality + - + + - +Anthocyans (Total Anthocyans and Monomer Anthocyans) + + + + + ++Colour stability (dTAT%) ++ ++ - + - +Astringent tannins (Vanillin-reactive flavans) - + + - - +

VCR494VCR490VCR489VCR488

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12fig. 6: Comparison of two-years average values of Merlot latest homologated clones, with regard to the polyphenolic profile most important values.

total anthocyans

total flavonoids

total polyphenols

the aromatic profile of the wines

The six monoclonal wines have been analyzed in order to determine the most important free volatile and glycosidated compounds.The analysis results were interpreted by considering those substances whose smell and perception threshold are known: in this way the analysis result is very similar to the real olfactory profile of the wine.The free aromatic substance average content is 25450 µg/l (fig. 7).The wines of the clones R12, VCR13 and VCR1 move away from this value in a positive way.In fact, they have respectively more than 31000 µg/l, nearly 29500 µg/l and almost 27500 µg/l of these substances.On the contrary, the wines of the other three clones, R18, VCR101 and R3, move away from the determined average value in a negative way.This variability (it is reported in percentage values in order to be easily understandable) shows that there is a substantial difference reaching nearly 50% between the least rich monoclonal


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fig. 7: Comparison of six monoclonal wines for the total content of free volatile substances. The broken line is the average of the cultivar.

fig. 8: Comparison of six monoclonal wines for the total content of glycosidated volatile substances. The broken line is the average of the cultivar.

free substances

glycosidated substances

wine (R3) and the wine with the highest free volatile substance content (R12).On the other hand, a deeper analysis of the free compounds that are more strictly linked to primary aromas (those of the grapes) - and more precisely of the terpenic molecules such as geraniol and linalool which bring to the wine floral aromas (rose, geranium, lavender), fruity aromas and balsamic aromas - or of other free compounds, which have no primary origin, shows that there are no substantial

differences among the six monoclonal Merlot wines.In detail, the analyzed terpenic compounds are always below the perception threshold.The data of the six monoclonal wines are uniform with regard to the aromatic compounds originating from fermentation (table 2).With regard to the total volatile glycosidated compound content, the values of the six Merlot wines move from more than 6200 µg/l detected in VCR101 to little

more than 4300 µg/l determined in the wine of the clone VCR1 (fig. 8).In percentage terms, the difference reaches nearly 40%; this fact demonstrates that the clone exerts a certain influence on the determination of the organoleptic features of the product.The analysis of these compounds was carried out by dividing them in chemical families and it showed that the six wines (fig. 9) have different compositions.In detail, the wine of clone VCR13 has the highest

norisoprenoid and terpene content, while clone VCR101 has the highest concentration of benzenoids.The ratio among the different chemical families of the volatile glycosidated compounds is the same in all six wines: the benzenoids prevail over the terpenes and over the norisoprenoids, and the norisoprenoids prevail over the terpens.Continuing with the analysis of the results for the detection of volatile glycosidated compounds, we have divided some of the most important molecules

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AROMA thReShOlD μg/l COMPONeNt R3 R12 R18 VCR1 VCR13 VCR101

honey-Spices-Rose 10000 2-Phenylethanol 15193 27582 20989 23453 22280 18976

Clove-Curry 10 4-Vinilguaicol 11 7 7 11 39 7

fruits-Balsamic 50 Benzyl alcohol 721 652 847 193 305 374

Bitter almond 4,5 Benzaldehyde 8 9 4 9 35 12

Apple 20 ethyl butyrate 45 50 49 41 34 42

Apple-fruity 5 ethyl hexanoate 98 88 94 93 75 84

Mellow fruity 2 ethyl octanoate 96 95 91 114 85 97

Rose-geranium 30 geraniol 15 15 10 11 0 13

Banana 30 isoamyl acetate 462 415 462 481 269 332

flowers-lavender 25 lynalol 18 12 10 11 19 12

Citrus-flowers 22 Nerol 19 10 13 16 4 5

table 2: Comparison of the values, in μg/l, of the main free odorous substances in the monoclonal Merlot wines. The highlighted values are above the average of the compared wines.

into smell-families (floral, fruity, spicy) (table 3) and we discovered that the concentrations in the monoclonal wines of clones VCR13 and R18 are more frequently above the average than the other clones; in the second position we find clones VCR1 and R12 and in the end we find clones R3 and VCR101, the sole clones which has all three values below the average.


0

500

1000

1500

2000

2500

3000

3500

4000

AROMA thReShOlD μg/l COMPONeNt R3 R12 R18 VCR1 VCR13 VCR101

flO

RA

l Rose-geranium 30 geraniol 36 26 11 10 33 18

Wood-flowers-Red fruits 20 α-ionol 342 377 341 270 406 212

fRu

itY

Apple-Rose-honey 0,05 β-damascenone 15 18 9 15 21 14

fruits-Balsamic 50 Benzyl Alcohol 424 599 597 300 359 329

Bitter almond 4,5 Benzaldeid 27 18 29 31 27 51

fruity 0,1 Methyl Benzoate 28 9 7 9 9 12

Mellow fruity 30 α-damascenone 96 78 65 60 85 73

SPiC

Y Vanilla 200 Vanillin 173 235 216 145 299 197

Clove-Curry 10 4-Vinyl guaiacol 85 94 148 260 66 119

benzenoids

norisoprenoids

terpenes

table 3: Comparison of the values, in μg/l, of the main glycosidated odorous substances in the monoclonal Merlot wines. The highlighted values are above the perception threshold and the average of the compared wines.

fig. 9: Comparison of six monoclonal wines for the total content of glycosidated volatile substances divided according to compounds chemical families

In order to better understand this information we have reported the data in table 4: here we have divided the free compounds, which play an important role in the determination of the young wines aroma, from the glycosidated compounds, whose importance is remarkable in wines which have been aged or which have undergone appropriate enological techniques.

We have used the cumulative values of free and glycosidated compounds in order to judge the potential aromatic intensity of the wines.On the contrary, the judgement on the amplitude or potential aromatic complexity was based on terpenes for the free compounds and on the frequency of positive results (average and/or perception threshold overcoming) for

each smell-family (floral, fruity, and spicy) for the glycosidated compounds.From the analysis of this information we understand that the clone R12 has the most positive aromatic profile, in consideration of both free and glycosidated compound values; in fact the results are mostly above the average.This information enables us to express a favourable judgement

both on a long-term ageing and on medium-term consumption.The results of the analysis of the odorous substances content can be considered more than satisfactory for the other examined products too.

16 – 17

PARAMeteR R3 R12 R18 VCR1 VCR13 VCR101

fRee

C

OM

PO

uN

DS Aromatic intensity

for young wines (total content of free volatile compounds) -- ++ + + + -

Amplitude (linalool and geraniol content) ++ + - - -- +

glY

CO

SiD

AteD

CO

MP

Ou

ND

S Aromatic intensity for aged wines (total content of glycosidated volatile compounds) + - ++ -- - ++

Amplitude (n° of compounds with superior content, divided into odorous families)

floral ++ + + - ++ -

fruity + ++ - - + -

Spicy - + ++ + + -

table 4: Summary table of the features related to aromatic compounds of the six Merlot monoclonal wines. ++ Values above the average + / - Values slightly above or below the average -- Values below the average

synthesis of the results

R3: it has a superior polyphenolic profile, the chromatic stability values are excellent; with regard to the free aroma compounds, the aromatic profile is complex and the glicosydate compound values are above the average; it is suitable for medium-to-long ageing products.

R12: the polyphenolic profile values are above the average; the chromatic parameters and the tannin content values are excellent. The aromatic profile is very positive too; it is suitable both for fresh consumption and for long-term ageing.

R18: the polyphenolic profile and the free aroma compound content are on the average of the compared wines; this clone is suitable for the production of medium aging wine thanks to glycosidated aromas contribution.

VCR1: the polyphenolic profile and the aromatic profile are quite satisfactory. The high chromatic intensity is remarkable. This clone is suitable for the production of fresh consumption wines.

VCR13: from a quantitative and chromatic point of view, the polyphenolic profile is very positive; with regard to free aroma content, the aromatic profile is good while it is very good as far as glycosidated compound contents are concerned. This clone is suitable for long ageing products.

VCR101: the polyphenolic profile is complex: the values are on the average of the variety but the anthocyan and tannin heritage is excellent; the values of the free and glycosidated aroma compounds are medium and for this reason this clone is suitable for medium-to-long ageing.

Press campaign 2000-2001 (Libra).

CANTINA SOCIALE DI CAMPODIPIETRA

Dietro il successo del Merlot della Cantina Sociale di Campodipietra (TV) c’è sicuramente il lavoro tenace, appassionato e competente dei 520 soci della cantina. Ma c’è anche un’ac-curata scelta della materia prima, come le barbatelle della selezione clonale del Merlot Rauscedo 3 e del Merlot Rauscedo 12 dei Vivai Cooperativi Rauscedo. Così afferma-

no il Presidente, Ircano De Luca e il Direttore Generale Amelio Costantin, e gli altri soci della cantina; i quali, dopo una recen-te visita all’Azienda Sperimentale VCR “Casa ‘40”, hanno deci-so di utilizzare, per il loro Merlot, anche il nuovissimo clone Merlot VCR 1, particolarmente adatto all’invecchiamento.La Cantina di Campodipietra anche per gli altri suoi vini tipici, come il Raboso Piave, il Cabernet Franc, il Cabernet Sauvignon e il Verduzzo utilizza barbatelle clonali VCR come il Raboso Piave Rauscedo 11, il Cabernet Franc Rauscedo 9, il Cabernet Sauvignon Rauscedo 5 e il Verduzzo Friulano Rauscedo 5 e VCR 2.Una sicurezza in più per la Cantina Sociale di Campodipietra. Una conferma dell’ottima qualità dei propri prodotti, per il più grande vivaista viticolo d’Italia e del mondo.

D I E T R O I N O S T R I V I N ICI SONO CLONI VCRE IL LAVORO DEI NOSTRI SOCI.

da sinistra: Amelio Costantin, Direttore Generale e Ircano De Luca, Presidente.

Vivai Cooperativi Rauscedo, via Udine 39 - 33090 Rauscedo (PN) - Tel. 0427 948811Fax 0427 94345 - e-mail:[email protected] - http://www.vivairauscedo.com

Merlot rauscedo 3

Merlot d.o.c. Piave

the numbers of the biggest nursery company of the worlD

Rauscedo’s tale began in 1933, when some families of this little village near the city of Pordenone founded a cooperative which some years later became the biggest vine nursery company in the world.Today there are more than 200 associates, the cultivated nursery surface covers more than 1.200 hectares, the cultivated rootstock increase block surface covers more than 1.000 hectares and the production reaches 65 millions of grafted vines, divided in 4.000 combinations.The historical record of grafted vine sales reached 63 million and 38% of them were exported.VCR product can be found in all wine-growing countries of the world, also thanks to the investments made in California (1996) and in France (2002).

The cooperative’s main facility covers 35.000 mq and in the last few years it has been upgraded with new cold rooms and new equipment for working and packaging the grafted vines.Through today more than 284 “VCR” clones of wine, table and rootstock varieties have been homologated by VCR Experimental Centre, which was founded at the beginning of the 70’s in a place not far from the headquarters.More than 350 microvinifications are vinified yearly in the experimental cellar.Tasting sessions are regularly carried out in order to define the sensory profile of the wine for the selection of the new clones; but they also an important opportunity for constant dialogue with wine-growers who give very precious opinions and suggestions.

These numbers express better than words the true size and economic role of Vivai Cooperativi Rauscedo.No one probably could have imagined such a size for a nursery company.But the secret lies in the people.In the devotion, in the engagement and in the professionalism of the people: associates, collaborators, employees.

At the origin of a good wine, almost always there is a good grafted vine: healthy, genetically superior and morphologically corrected by Vivai Cooperativi Rauscedo.It is important to know it.

Vivai Cooperativi Rauscedo first headquarters (nearly 1930).

Today’s headquarters. VCR Scion Mother Block in Grado.

ViVAi COOPeRAtiVi RAuSCeDO

Via Udine, 3933090 Rauscedo (PN) – Italy

Tel. +39 0427.948811Fax +39 0427.94345

[email protected]

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