IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Valpolicella chemical pattern of aroma ‘terroir’ evolution during aging

Valpolicella chemical pattern of aroma ‘terroir’ evolution during aging

Abstract

Valpolicella is an Italian region famous for the production of high quality red wines. Wines produced in its different sub-regions are believed to be aromatically different, as confirmed by recent studies in our laboratory. Aging is a very common practice in Valpolicella and it is required by the appellation regulation for periods up to four years. The aim of this study was to investigate the evolution, during aging, of volatile chemical composition of Valpolicella wines obtained from grapes harvested in different sub-regions during different vintages.

Wines were produced with a standard protocol with Corvina and Corvinone grapes, the two main varieties of Valpolicella appellation. Grapes were harvested from five different vineyards located in two sub-regions within Valpolicella during three 2017, 2018 and 2019 vintages. Wines were submitted to accelerated aging treatment at 16°C and 40 °C for 30 days in epoxy resin sealed vials. Free volatile compounds and glycosidic precursors were analysed with gas chromatography mass spectrometry (GC-MS) analysis coupled with SPE and SPME extractions techniques.

Application of multivariate data analysis techniques to young wines allowed to identify volatile chemical patterns representing the unique aroma chemical signature of the geographical origin of each wine, regardless of vintages. In the case of aged wines, aroma signatures of individual geographical origin were preserved to a good extent after aging. In the case of Corvina, ageing slightly reduced the diversity associated with vineyard signature, conversely in Corvinone it seemed to have enhanced it. Terpenes were at the same times among the main drivers of vineyard signatures of both young and aged wines but also among the compounds most affected by ageing treatments. Highly relevant correlations were found between the decrease of some of the terpenes, mainly linalool, geraniol, β-citronellol and nerol, and the occurrence or increase of others like p-menthane-1,8-diol, 1,4- and 1,8-cineole. A significant influence of pH was found in the accumulation patterns of 1,8-cineole. These transformations involve odor- active compounds with implications for floral and balsamic attributes. Despite the deep changes occurring during aging, aged wines retained an aroma chemical signature that was characteristic of their geographical origin.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Luzzini Giovanni1, Slaghenaufi Davide1, Ugliano Maurizio1

1University of Verona

Contact the author

Keywords

Valpolicella, wine aging, terroir, Chemical signature of geographical identity, Red wine aroma

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Characterization of bunch compactness and identification of associated genes in a diverse collection of cultivars of Vitis vinifera L.

Compactness is a complex trait of V. vinifera L. and is defined ultimately by the portion of free space within the bunch which is not occupied by the berries. A high degree of compactness results in poor ventilation and consequently a higher susceptibility to fungal diseases, diminishing the quality of the fruit. The easiness to conceptualize the trait and its importance arguably contrasts with the difficulty to measure and quantify it. However, recent technical advancements have allowed to study this attribute more accurately over the last decade. Our main objective was to explore the underlying genetics determining bunch compactness by applying updated phenotyping methods in a collection of V. vinifera L. cultivars with a wide genetic diversity.

Read More

Changes in phenolic maturity and texture characteristics of the grape berry under pre-, and post-veraison water deficit

Kékfrankos (Vitis vinifera L.) grapevines grafted on Teleki-Kober 5BB rootstock were submitted to water deficit under greenhouse conditions.

Read More

The colour pattern of flower arrangements influence wine tasters’ sensory description

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements.

Read More

Phenotypical impact of a floral somatic mutation in the cultivar Listán Prieto

The accession Criolla Chica Nº2 (CCN2) is catalogued as a floral mutation of cultivar Criolla Chica (synonym for cv. Listán Prieto). Contrary to what is observed in hermaphrodite-cultivated varieties like Criolla Chica, CCN2 exhibits a prevalence of masculinized flowers. Aiming to study the incidence and phenotypical implications of this mutation, CCN2 plants were deeply studied using Criolla Chica ‘Ballista’ (CCBA) as control plants. For each CCN2 plant, two inflorescences per shoot were sampled and segmented into proximal, mid and distal positions, relative to the pedicel. Flowers were observed through magnifying lens and classified according to OIV151 descriptor.

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.

Read More