IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates

Environmental sustainability in the production of grappa with the use of mould-resistant grape varieties: the aroma characterisation of distillates

Abstract

Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.
In a recent context where consumers pay an increasingly attention to sustainability and eco-friendly aspects in the decision-making process, the use of mould-resistant grape varieties would be an opportunity for grappa producers as it can be reduced the pesticide utilization in grape management and hence production costs. Some of these varieties have recently been authorized in Italy for winemaking, however the knowledge about their aptitude for grappa production is limited so far.
The present work focused on the sensory active compound characteristics of distillates experimentally obtained from seven mould-resistant varieties recently planted in northern Italy: Aromera, Bronner, Helios, Johanniter, Muscaris, Muscaris, Solaris and Souvigner Gris. The grapes were harvested at maturity for the production of wine over three consecutive vintages and were processed in order to manage separately wine and marc according to a standardized protocol. The marc was fermented in triplicate under controlled conditions and each batch was distilled using an experimental distiller, similar to those traditionally used in Northern Italy. The gas chromatography coupled to mass spectrometry [1] and flame ionisation detector [2] of the heart fractions revealed important differences between the various products. In particular, the varieties Muscaris and Aromera showed a relevant content in terpene compounds, responsible of floral scents.

References

[1] Paolini, M., Tonidandel, L., Moser, S., & Larcher, R. (2018). Development of a fast gas chromatography–tandem mass spectrometry method for volatile aromatic compound analysis in oenological products. Journal of Mass Spectrometry, 53(9), 801-810.
[2] Paolini, M., Tonidandel, L., & Larcher, R. (2022). Development, validation and application of a fast GC-FID method for the analysis of volatile compounds in spirit drinks and wine. Food Control, 108873.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Gallo Adelaide1, Moser Sergio1, Roman Tomas1, Tonidandel Loris1, Paolini Mauro1 and Larcher Roberto1

1Fondazione Edmund Mach

Contact the author

Keywords

Grappa, distillates, aroma

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Plastid genomics of Vitis vinifera L. for understanding the molecular basis of  grapevine (Vitis vinifera L.) domestication

The precise molecular mechanisms underlying the domestication of grapevine (Vitis vinifera L.) Are still not fully understood. In the recent years, next-generation sequencing (NGS) of plastid genomes has emerged as a powerful and increasingly effective tool for plant phylogenetics and evolution. To uncover the biological profile of the grapevine domestication process comprehensively, an investigation should encompass both the cultivated varieties (V. vinifera subsp. Vinifera) and their wild ancestors V. vinifera subsp. Sylvestris) across all potential sites of their distribution and domestication.

New acacia gums fractions: how their features affect the foamability of sparkling base wines?

When sparkling wine is served, the first attribute perceived is foam1. Bentonite is usually added to wine in order to cause particle flocculation

Considerations about the concept of “terroir”: definition and research direction

On exposera la distinction et la relation entre: “Etude des milieux”, “Zonage Petit ou Zonage Technique ou Sub Zonage”, “Grand Zonage”, “Délimitation des zones productives” ex.

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Impact of environmental conditions in vscs production during wine fermentation by Saccharomyces cerevisiae

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer’s acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to “unpleasant” aromas