IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 The aroma diversity of Italian white wines: a further piece added to the D-Wines project

The aroma diversity of Italian white wines: a further piece added to the D-Wines project

Abstract

The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value. According to the wine sector informative news, a rise in diversity will come into play due to the supply challenges of 2021 so that the industry will continue to push for a more diverse range of wines. “Wine drinkers, who are naturally curious, will embrace the opportunity to branch out”, due to a trend to a “palate
expansion and consumer curiosity” foreseen in 2022 (1). The report “White Wine Market” signed by the analysis company “Fact Market Research”, forecasts the boom in the growth of white wine consumption on the global market (2).Then, all actions aimed at valorizing and
improvi

The wide ampelographic heritage of the Italian wine grape varieties represents a richness in terms of biodiversity and potential market value. According to the wine sector informative news, a rise in diversity will come into play due to the supply challenges of 2021 so that the industry will continue to push for a more diverse range of wines. “Wine drinkers, who are naturally curious, will embrace the opportunity to branch out”, due to a trend to a “palate
expansion and consumer curiosity” foreseen in 2022 (1). The report “White Wine Market” signed by the analysis company “Fact Market Research”, forecasts the boom in the growth of white wine consumption on the global market (2).Then, all actions aimed at valorizing and
improving knowledge on products from the wide diversity of Italian native varieties can be impactful for the wine sector. The Diversity of Italian Wines (D-Wines) project aims to get a wide chemical, biochemical, and sensory multi-parametric dataset on Italian wines (3,4,5). In this context, the aroma of 18 mono-varietal white wines (Albana, Arneis, Cortese, Erbaluce, Garganega, Gewürztraminer, Greco di Tufo, Falanghina, Fiano, Lugana, Müller Thurgau, Nosiola, Pallagrello Bianco, Pinot Grigio, Ribolla Gialla, Verdicchio, Vermentino, Vernaccia di S. Gimignano) was investigated. A total of 240 labels (vintage 2019) was analyzed through a descriptive sensory assessment (orthonasal, retronasal, taste, mouthfeel) performed by 12 trained wine experts, and a sorting task carried out by 12 enologists (orthonasal, retronasal) based on a pre-defined list of aroma descriptors. Both intra- and inter-varietal sensory differences were highlighted by ANOVA (p<0.05) and Hierarchical Clustering Heatmap Analysis (HCHA) performed on odor intensities of descriptive analysis. 100% of Gewürztraminer wines were grouped together in a sub-cluster correlated to floral (rose, orange blossom), mango and vanilla odors, 62% of Müller Thurgau were closely clustered and correlated to thiolic (cat pee/box tree), fruity (passion fruit, grapefruit) and vegetal descriptors. The dendrogram mostly sorted the 240 wines into inter-varietal clusters. 

Multidimensional Scaling (MDS) and Agglomerative Hierarchical Clustering (AHC) of sorting data, provided intra-variety sensory maps showing how enologists grouped wines according to aroma similarities. A list of descriptors related to global sensory characteristics of samples within each group, was obtained. Both descriptive and sorting results, showed significant correlations with VOCs compositions.

This study provides a first comparative picture of the diverse sensory characteristics of white Italian wines, including some that have never been investigated before. The D-Wines project results will provide valuable information to winemakers, helping the improvement of the sensory consistency, quality, marketing communication and attractiveness of Italian wines

References

(1) https://www.decanter.com/features/top-wine-trends-for-2022
(2) https://winenews.it/en/the-boom-of-white-wine-in-the-world-as-seen-by-the-top-territories-of-italy_450979/
(3) Arapitsas et al. 2020, 68(47), 13353–13366; doi: 10.1021/acs.jafc.0c00879
(4) Giacosa et al. 2021, 143, 110277;  doi: 10.1016/j.foodres.2021.110277
(5) Piombino et al. 2020, 26(3), 233-246; doi : 10.1111/ajgw.1243

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Piombino Paola1, Pittari Elisabetta1, Lisanti Maria Tiziana1, Parpinello Giuseppina Paola2, Ricci Arianna2, Carlin Silvia3, Curioni Andrea4, Luzzini Giovanni5, Marangon Matteo4, Mattivi Fulvio3, Rio Segade Susana6, Rolle Luca6, Ugliano Maurizio5 and Moio Luigi1

1 Department of Agricultural Sciences (DiA), University of Naples Federico II, Italy

2 Department of Agricultural and Food Sciences, University of Bologna, Italy

3 Research and Innovation Centre, Fondazione Edmund Mach (FEM), Italy

4 Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Italy

5 Department of Biotechnology, University of Verona, Italy

6 Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, Italy

Contact the author

Keywords

White wines, Italian varieties, diversity, sensory analysis, olfactory profiles

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

POTENTIAL OF PEPTIDASES FOR AVOIDING PROTEIN HAZES IN MUST AND WINE

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).

Sensory significance of aroma carry-over during bottling from aromatized wine-based beverages into regular wine

In 2020 one out of  eight wine bottles were filled with a flavoured wine-based beverage.

Impact of type of winemaking vessel on the chemical composition and sensory attributes of Sauvignon blanc wines

In this video recording of the IVES science meeting 2024, Mariona H Gil i Cortiella (Universidad Autónoma de Chile, Santiago de Chile, Chile) speaks about the impact of type of winemaking vessel on the chemical composition and sensory attributes of Sauvignon blanc wines. This presentation is based on an original article accessible for free on IVES Technical Reviews.

HOW TO EVALUATE THE QUALITY OF NATURAL WINES?

The movement of Natural wines has clearly increased in the last few years, to reach a high demand from consumers nowadays. Switzerland has not been left out of this movement and has created a dedicated association in 2021. This association has the ambition to develop a specific tasting sheet for natural wines. The study of the tasting notes shows that the olfactory description of wines is recent but predominant today. But wine is a product makes to be drunk and not (just) to smell it. Based on these findings, a new 100-point tasting sheet has been developed. The main characteristics are 1) an evaluation in the mouth before the description of the olfaction, 2) to give 50% of the points on the judgment for the mouth characteristics, 3) to pejorate the visual aspects only if the wine is judged as “not drinkable” and 4) to express personal emotions.

Enological, economical, social and viticulture ”terroir” units as fundamental elements of mosaic of “big” zoning

Nous savons tous très bien qu’on a assisté au cours de ces dix dernières années à une éclosion soudaine de recherches sur le zonage viti-vinicole qui, à partir par exemple du modèle du concept de “terroir”, se sont de plus en plus enrichies en passant aux “Unités ou Systèmes de Transformation” (UTTE) et “Valorisation” (UTCE) pour terminer avec les “Systèmes productifs globaux du Territoire” (UTB) comprenant en filière les aspects existentiels (UTBES), sociaux (UTBSO) et économiques (UTBEC) hypothisés dans le “GRANDE ZONAZIONE: Grand zonage” (MORLAT R., 1996, CARBONNEAU A., 1996, TOUZARD J.M. 1998, CARBONNEAU A., CARGNELLO G., 1996, 1998, CARGNELLO G., 1994, 1995, 1996, 1998, 1999, 2001, -MILOTIC A., CARGNELLO G., PERSURIC G., 1999, PERSURIC G., STAYER M., CARGNELLO G., 2000, MILOTIC A., OPLANIC M., CARGNELLO G., PERSURIC G., 2000).