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…

Effects of different organic amendments on soil, vine, grape and wine, in a long-term field experiment in Chinon vineyard (France)

In a long-term experiment carried out in Chinon vineyard (37, France) during 23 years, the effects of several organic amendments were studied on soil, vine, grapes and wine. Four main treatments were compared on a calcareous sandy soil: control without organic amendment, dry crushed pruning wood at 2.1.t-1.ha-1.year-1 (D1), cow manure at 10 t-1. ha-1.year-1 (D1) and cow manure applied at 20 t-1.ha-1.year-1 (D2). D1 levels were calculated to fill the annual humus losses by mineralization.

HOLISTIC APPROXIMATION OF THE INFLUENCE OF SACCHAROMYCES STRAINS ON WINE AROMA PRECURSORS

Wine varietal aroma is the result of a mixture of compounds formed or liberated from specific grape-aroma precursors. Their liberation/formation from their specific precursors can occur spontaneously by acid catalyzed rearrangements or hydrolysis or by the action of the yeast enzymatic activities. The influence of yeast during fermentation on the production of these volatile compounds has been widely studied however, the effect of this influence during aging is not fully understood. In order to evaluate these processes several indirect strategies have been used to study aroma precursors although they are not useful to understand the chemistry of the process.

The chemical composition of disease resistant hybrid grape cultivars and its impact on wine quality: an exploratory enquiry into sustainable wines

Disease resistant hybrid grape cultivars are now allowed in a number of EU wine PDOs, and are also accepted in a number of countries outside the EU. There is increasing interest in diseases resistant hybrid grape cultivars (RHGCs) because they allow for the production of healthy, high quality grapes with limited use of pesticides and the associated environmental and public health

The adaptative capacity of a viticultural area (Valle Telesina, Southern Italy) to climate changes

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation

VitExpress, an open interactive transcriptomic platform for grapevine

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...