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…

Research summary on the use of Terroir as a wine purchasing cue

Due to the current challenging nature of the global wine market, and recent growth in number and strength of competitors from non-traditional wine producing countries, European wine producers are focussing on the potential to develop a competitive advantage through the concept of terroir.

Use of sensors/biosensors for detection of food safety parameters in wine

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.

Data fusion approaches for sensory and multimodal chemistry data applied to storage conditions

The need to combine multimodal data for complex samples is due to the different information captured in each of the techniques (modes).

Biosurfactant from corn-milling industry improves the release of phenolic compounds during red winemaking

AIM: Biosurfactants can be used as emulsifier agents to improve the taste, flavour, and quality of food-products with minimal health hazards [1]. They are surface-active compounds with antioxidant and solubilizing properties [2].

Determination of the maturity status of white grape berries (Vitis vinifera L. cv Chenin) through physical measurements

La véraison, stade intermédiaire du développement de la baie de raisin, correspond au début de la maturation. Aux modifications de coloration de la pellicule sont associées une perte de fermeté, une diminution de l’acidité et une augmentation des teneurs en sucres et pigments ainsi que du volume de la baie. Le stade de véraison des cépages blancs reste difficile à apprécier visuellement. Son évaluation par palpation est subjective et donc sujette à caution.