IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Influence of dehydration and maceration conditions on VOCs composition and olfactory profile of Moscato Bianco passito sweet wine

Influence of dehydration and maceration conditions on VOCs composition and olfactory profile of Moscato Bianco passito sweet wine

Abstract

Among the Vitis vinifera L. cv. Moscato, Moscato Bianco is the oldest and most cultivated one in Europe (1). According to the OIV Focus 2015, Italy is the country with the largest cultivated area of Moscato Bianco with about 12500 hectares (2), that is used to produce well-known wines (i.e., Moscato Passito in Piedmont, Moscato di Trani in Puglia, and Moscatello di Montalcino in Tuscany), mainly obtained from partially dehydrated grapes (1). Different dehydration techniques can strongly modify the chemical compounds of oenological interest, among which Volatile Organic Compounds (VOCs) (1) that are the main responsible for the varietal sensory character of the final wine.

The aims of the present research were to evaluate the effects of two different dehydration techniques (on vine; post-harvest) on the VOCs composition and odour profile of the corresponding Moscato sweet passito wines. Further, the introduction of a pre-fermentative cryomaceration step was also evaluated.
Moscato Bianco grapes, grown in Puglia (Italy), were used to obtain four wine samples: passito wines from grapes dehydrated on vine (oVD) and in post-harvest on plastic racks (pHD), vinified with skin maceration during the alcoholic fermentation (AF); the same two grapes were vinified with a pre-fermentative cryomaceration phase at 0°C for 4 days (oVD_pM and pHD_pM, respectively). VOCs and sensory profiles of the four wine samples were analysed by LL/GC-MS and descriptive sensory assessment (9 experienced and trained judges, 5 point numerical category scale). 

Results show that the different dehydration and maceration conditions significantly (ANOVA, p<0.05) influenced the volatile composition of the wines, allowing to obtain wines with different olfactory properties. Indeed, higher levels of some important terpenes (i.e., geranic acid, β-linalool, nerol, α-terpineol) as well as more intense floral odours were detected in oVD compared to pHD, showing intense honey and dehydrated fruits notes. This suggest that the on-vine dehydration is more preservative of varietal aromas, preventing the “sensory homologation” towards dehydrated notes. The introduction of the pre-fermentative cryomaceration step mostly affected VOCs related to the AF, namely esters, acids, and alcohols, but the floral character of oVD_pM was preserved. 

VOCs-odour and odour-odour correlations were tested by Person correlation (p<0.05): woody and honey descriptors were correlated (r=1.000) to each other, and to the same VOCs (ethyl vanillate, butyrolactone, furfural, 1-butanol, among others); the fruity character was positively correlated to esters, terpenes, and alcohols; dehydrated apricot and dried fig descriptors resulted strongly correlated (r>0.8) to acetoin.

References

1. Mencarelli & Tonutti (2013), Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification.
2. OIV (2015). Grapevine varieties’ area by country.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Pittari Elisabetta1, Napoletano Michele1, Moio Luigi1, Tarricone Luigi2 and Piombino Paola1

1Department of Agricultural Sciences (DiA), University of Naples Federico II, Italy
2CREA-VE, Council for Agricultural Research and Economics – Research Centre for Viticulture and Enology, Turi (BA), Italy

Contact the author

Keywords

Moscato Bianco, grapes dehydration, pre-fermentative cryomaceration, sweet wines, volatiles

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The impacts of frozen material-other-than-grapes (MOG) on aroma compounds of red wine varieties

An undesirable note called “floral taint” has been observed in red wines by winemakers in the Niagara region caused by large volumes of frozen leaves and petioles [materials-other-than-grapes (MOG)] introduced during mechanical harvest and subsequent winemaking late in the season. The volatiles, which we hypothesized are responsible, are primarily terpenes, norisoprenoids, and specific esters in frozen leaves and petioles. The purpose of this study was to investigate the volatile compounds which may cause the floral taint problem and explore how much of them (thresholds) may lead to the problem. Also, the glycosidic precursors of some of these compounds were analyzed to see the changes happening during frost events.

Aromatic profile of six different clones of Chardonnay grape berries in Minas Gerais (Brazil)

Aromas are one of the key points in food analysis since they are related to character, quality and consequently consumer acceptance. It is not different in the winery industry, where the aromatic profile is a combination of viticultural and oenological practices. Based on the development of more aromatic clones and on the potential to produce sparkling wines at Caldas, in the southern region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1,100m), the aim of this work was the determination of volatile compounds in six different clones of Chardonnay grape berries to better understand which compounds add bouquet to the wine, and additionally comprehend the impacts of the edaphoclimatic and annual conditions on the improvement of grape-growing and winemaking practices.

Improving stilbenes in vitis Labrusca L. Grapes through methyl jasmonate applications

Grapes (Vitis sp.) are considered a major source of phenolic compounds such as flavonols, anthocyanins and stilbenes. Studies related to the beneficial effects of these compounds on health have encouraged research aimed at increasing their concentration in fruits. On this behalf, several plant growth regulators such as jasmonic acid and its volatile ester, methyl-jasmonate (MeJa), have demonstrated promising results in many fruits. However, Brazilian subtropical climate might interfere on treatment response. The present study aims to evaluate the application of MeJa in the pre-harvest period in Concord and Isabel Precoce grapes (Vitis labrusca L.).

Service crop effects on grapevine water and nitrogen status and yield under Mediterranean climate

Service crops in vineyard can provide multiple ecosystem services but they can also lead to competition with the grapevine for soil resources in the Mediterranean region due to potential severe droughts (Garcia et al., 2018). One of the levers of action to manage this competition is the choice of species adapted in terms of growth dynamics and water and nutrients’ needs. The objectives of this study were to determine the effect of temporary service crops on grapevine water and nitrogen status and grapevine yield and yield components in a Mediterranean vineyard.

Impact of deficit irrigation strategies on terpene concentration in Gewürztraminer grapes

Deficit irrigation is a viticultural practice often applied to improve the phenolic composition of red grapes and wines. However, the impact of this practice on grape terpenes – key aromatics for several grapes and wines – remains largely unknown. This study investigated the impact of deficit irrigation strategies on free and glycosylated terpenes in Gewürztraminer grapes. In a field study conducted in Oliver, BC, in 2016, 2017, and 2018, deficit irrigation regimes were applied to Gewürztraminer vines at different developmental stages (pre-veraison = Early Deficit, ED; post-veraison = Late Deficit, LD; throughout the season = Prolonged Deficit, PD). A well-irrigated control (CN) treatment was also established.