IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Similarities among wine aromas and landscape scents around the vineyard in five Mediterranean sites

Similarities among wine aromas and landscape scents around the vineyard in five Mediterranean sites

Abstract

We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from the respective vineyards. The work started with characterising the plant vegetation and the main plants and herbs in the boundaries and field growing in each 5 selected vineyards in Catalonia, Spain. Then 3 wines from each vineyard were analysed for aroma compounds and sensory description. In spring-early summer of 2021, 168 plants were recognised in the prospected sites. We found differences in the plant species diversity that characterised each vineyard landscape. Each vineyard had a particular set of plant species with a unique mix of aroma compounds. We compared the aromas of the wines and the aromas of the plants and found several matches among them. Further studies may offer a better understanding but it seems to be a connection or similarity among the landscape’s aroma and the wines obtained in proximity. Among the compounds with the highest odorant value found are the nosioprenoids ionone and damascenone and terpenes with floral and fruity aromas. This research allows a better understanding of the landscape and wines and to visualize the importance of preserving biodiversity as a management criteria and highlight its value in the vineyards. It can also be a tool for communication between the winemaker and the consumer.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Bartra Enric1, Chamorro Lourdes2, Gomis Anna1 and Elorduy Xoan1

1Catalan Vine and Wine Institute (INCAVI), University Rovira i Virgili Tarragona, Pl. Agora 2, 08720 Vilafranca del Penedes, Barcelona, Spain
2University of Barcelona IrBio

Contact the author

Keywords

wine aroma, regional typicity, biodiversity

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Factors affecting flavonols instability of red wines due to climate change

Due to varietal factors, the formation of undesirable deposits of flavonols, especially quercetin (Q), occurs in several red wines.

Read More

Effects of bottle closure type on sensory characteristics of Chasselas wines

Several winemaking operations, such as filtration, pumping, and racking, are known to potentially facilitate the incorporation of atmospheric O2 into the wine. Control of grape must oxidation is one key aspect in the management of white wine aroma expression, color stability and shelf-life extension. On the one hand, controlled must oxidation may help to remove highly reactive phenolic compounds, which otherwise could contribute to premature oxidation. And on the other hand, in certain cases of extreme protection of the must from O2 (e.g. pressing under inert atmosphere), it can help to preserve varietal aromas and natural must antioxidants.

Read More

Effect of ozone treatments in wine production on colour traits, volatile composition, and sensory characteristics of young and short-term aged white wines

The main aim of WiSSaTech project (PRIN P2022LXY3A),supported by the Italian Ministero dell’Università e della Ricerca and European Union-NextGenerationEU, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.

Read More

Water relations, growth and yield of grapevines in Portugal’s Douro wine region

The hot and dry climate of the Demarcated Region of Douro (DRD), Portugal, particularly during the summer, induces soil water deficits that influence the growth and development of grapevines.

Read More

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More