IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity

Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity

Abstract

Perceived aroma plays an important role in wine quality, and it depends mainly on the volatile composition. Volatile organic compounds (VOCs) from grapes and those formed during winemaking are involved in the sensory complexity of wines. In aroma-neutral winegrape varieties, the winemaking process itself, and particularly alcoholic fermentation (AF), impacts strongly on the organoleptic characteristics of wines due to the formation of volatile alcohols, acids, and esters. In addition, phenolic compounds could contribute not only to the wine color but also to VOCs evolution during AF.
The main aim of the present study was to evaluate the differences in the concentration of fermentative VOCs among varieties from different Italian geographical zones. For this aim, 246 monovarietal white wines (vintage 2019) from 18 varieties cultivated in 9 different Italian regions were selected. Fermentative alcohols, acids, and esters were extracted by LLME and analyzed by GC-MS. Standard physico-chemical parameters, total polyphenol index, DPPH antioxidant activity, and chromatic characteristics including absorbance at 420 nm and CIELab coordinates were also determined.
Fermentative VOCs are ascribed to the management of FA, therefore the differences observed could be due to both the grape juice composition and the several factors driving FA (yeasts, nutrients, temperature). The results obtained show that fermentative compounds allow to differentiate some monovarietal wines. Albana wines were characterized by the highest average concentrations of total fermentative VOCs, particularly alcohols and ethyl esters, the latter reaching the highest value also in Fiano, Greco, and Pallagrello bianco. In turn, Fiano and Pallagrello showed the highest concentrations of aromatic alcohols. Falanghina and Vermentino wines contained the highest amount of acetates whereas Fiano was the richest in methyl esters. Gewürztraminer wines were the most abundant in volatile acids, followed by Ribolla gialla, Vermentino, Garganega, and Pinot grigio. In addition, Müller Thurgau and Verdicchio wines showed the lowest concentrations of total fermentative VOCs, particularly alcohols. Nosiola wines were characterized by the lowest abundance in acids and acetates, while Pinot grigio and Müller Thurgau wines contained the lowest amount of ethyl and methyl esters, respectively.
Regarding chromatic and phenolic characteristics, Pallagrello and Albana wines were characterized by the highest total phenolic content and antioxidant activity, but also were the darkest wines showing the highest value of b* color coordinate (yellowish). Conversely, Pinot grigio wines showed the lowest antioxidant activity and total phenolic compound concentration. Pinot grigio and Cortese wines had the lightest color and the lowest contribution of the yellow color component (b* coordinate and absorbance at 420 nm).

Acknowledgments: MIUR project PRIN n. 2017RXFFRR.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Río Segade Susana1, Škrab Domen1, Paissoni Maria Alessandra1, Giacosa Simone1, Luzzini Giovanni2, Ugliano Maurizio2, Piergiovanni Maurizio3, Mattivi Fulvio3, Marangon Matteo4, Curioni Andrea4, Parpinello Giuseppina P.5, Versari Andrea5, Piombino Paola5, Moio Luigi5, Gerbi Vincenzo1 and Rolle Luca1

1Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino
2Department of Biotechnology, University of Verona, Italy
3Centre Agriculture Food Environment (C3A), University of Trento, Italy
4Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Italy
5Department of Agricultural Sciences, University of Naples Federico II, Italy

Contact the author

Keywords

volatile compounds, color characteristics, antioxidant potential, white wines, differentiation

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Measurement of synthetic solutions imitating alcoholic fermentation by dielectric spectroscopy

Having the possibility to use a wide spectrum of elecromagnetic waves, dielectric spectroscopy is a technique commonly used for electrical characterization of dielectrics or that of materials with high energy storage capacity, just to name a few. Based on the electrical excitation of dipoles (polymer chains or molecules) or ions in relation to the characteristics of a weak external electric field, this method allows the measurement of the complex permittivity or impedance of polarizable materials, each component having a characteristic dipole moment.In recent years, the food industry has also benefited from the potential offered by this technique, whether for the evaluation of fruit quality or during the pasteurization of apple juice [1-3]. As the tests are fast and do not destroy the products, dielectric spectroscopy proved to be an experimental tool suitable for online measurements as well as long-term monitoring.
Read More

Adaptive winemaking technologies using PIWI varieties in the wine industry of Ukraine

In recent years, the impact of climate change has been pushing agriculture toward the implementation of innovative production methods aimed at countering the negative consequences of climate change.

Read More

Activation of retrotransposition in grapevine

Retrotransposons, particularly of the Ty-Copia and Ty-Gypsy superfamilies, represent the most abundant and widespread transposons in many plant genomes. Grapevine is no exception and it is clear that these mobile elements have played a major role in the evolution of Vitaceae genomes. While speculation abounds around the possible role of transposons in plant genomes, outside of the rather obvious involvement of retrotransposition in fueling genome expansion, there is little clarity of the actual role these elements have in both developing new genetic variation and in modulating epigenetic responses within genomes to changing climate. To this end we have been exploring de-novo assembled Sauvignon blanc and Pinot noir genomes with a view to catalogue retrotransposon loci to determine the structural intactness and thus age of insertion variation across a small number of clonal linages of these 2 varietals in an attempt to identify ‘live’ TE loci.

Read More

Identification of caffeic acid as a major component of Moscatel wine protein sediment

Proteins play a significant role in the colloidal stability and clarity of white wines [1]. However, under conditions of high temperatures during storage or transportation, the proteins themselves can self-aggregate into light-dispersing particles causing the so-called protein haze [2]. Formation of these unattractive precipitates in bottled wine is a common defect of commercial wines, making them unacceptable for sale [3]. Previous studies identified the presence of phenolic compounds in the natural precipitate of white wine [4], contributing to the hypothesis that these compounds could be involved in the mechanism of protein haze formation.

Read More

Effect of intra‐vineyard ripeness variation on the efficiency of commercial enzymes on berry cell wall deconstruction under winemaking conditions

Intra-vineyard variation grape berry ripening occurs within bunches, between bunches on the same vine and between vines. Although it is assumed that such variation also occurs at the grape berry cell wall level, no study to data has investigated in any depth. Here we have used a intra-vineyard panel design to investigate pooled bunches from six vines (per panel) in the context of a winemaking scenario. The dissected vineyard was harvested by separate panels, where each panel was then subjected to a standard winemaking procedure with or without the addition of three different enzyme preparations for maceration.

Read More