WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Comparison between the volatile chemical profile of two different blends for the enhancement of  “Valpolicella Superiore”

Comparison between the volatile chemical profile of two different blends for the enhancement of  “Valpolicella Superiore”

Abstract

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.

From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.

The study aimed to evaluate the volatile chemical and sensory composition of two different blends, one “traditional” (70% Corvina, 30% Rondinella) and an “experimental” (60% Corvinone, 20% Corvina, 20% Rondinella).

The grapes were supplied by six wineries in Valpolicella, four of which provided both blends, whereas two companies provided only traditional modality.

Winemaking was performed under standardized conditions . Free volatile compounds as well as those obtained through hydrolysis of glycosidic precursors were analysed with gas chromatography mass spectrometry (GC-MS) coupled with SPE and SPME extractions.

Fermentation kinetics were found to be influenced by the different composition of the blends.

Differences between different blends were attributable both to varietal as well as fermentative compounds.

Interesting differences were found between the various classes of volatile compounds in relation to the two different blends, confirming how by changing the two different blends we can define two very different styles of wines. Traditional-blends wines have been found to be richer in free terpenes and C6 alcohols, while experimental-blends wines have been found richer in free norisoprenoids (in particular TDN, -ionone and β-damascenone), benzenoids and alcohols. Traditional-blends wines have been also found richer in almost all bound compounds (especially ethyl esters, terpens and benzenoids).

In conclusion, this study highlighted the different  blends’ potential studied to produce wines with specific and different aromatic profiles.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Giacomo Cristanelli, Nicolas Ferraro, Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano

Presenting author

Giacomo,Cristanelli – Dipartimento di Biotecnologie dell’Università di Verona

Dipartimento di Biotecnologie,Università di Verona | Dipartimento di Biotecnologie,Università di Veronai | Dipartimento di Biotecnologie,Università di Verona | Dipartimento di Biotecnologie,Università di Verona

Contact the author

Keywords

Valpolicella Superiore-corvina-Corvinone

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

The real sour grapes: genetic Loci, genes, and metabolic changes associated with grape malate levels

Insufficient levels of malate and lack of acidity in commercial grape cultivars (V.vinifera) hinders the quality of fruit grown in warm climates. Conversely, excessive levels of malate and sourness in wild Vitis grape, leads to unpalatable fruit and complicates the introgression of valuable disease resistant alleles through breeding. Nonetheless, albeit decades of research, knowledge regarding the molecular regulation of malate levels in grape remains limited.

Enological characterization of mold resistant varieties grown in the Trentino Alpine Region

Among the different strategies used in vine growing to fight against mold diseases, it can be pointed out the hybridation of traditional grape varieties with others, presenting a genetic resistance to pathogen attack. The research in this field has been encouraged in recent years due to the increased concern about human safety and environmental pollution linked to the use of agrochemicals. This approach allows to limit the number of treatments and the type of active compounds used in vine management. The environment determines the pressure degree of the diseases on vines and the biologic response of the plant to their attack.

Effect of alcoholic strength on the phenolic and furfural compounds of Brandy de Jerez aged in Sherry Casks®

Brandy is a spirit drink produced from wine spirit aged for at least six months in oak casks with a capacity of less than 1000 L and minimum alcohol by volume (ABV) of 36%. During the aging process, physicochemical and sensory changes take place. Manifested by colour, flavour or aroma variations that improve the quality of the initial distillate.

Influence of must fining on oxygen consumption rate, oxidation susceptibility and electrochemical characteristics of different white grape musts

AIM: Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidizable phenolics and therefore the susceptibility of juice to oxidation.

Dispersive liquid-liquid microextraction for the quantification of terpens in wines

In a highly competitive worldwide market, a current challenge for the beverage sector is to diversify the range of products and to offer wines and spirits with typicity and character.

During alcoholic fermentation, wine yeasts generate a large variety of volatile metabolites, including acetate esters, ethyl fatty acid esters, higher alcohols, volatile fatty acids and volatile sulfur compounds that contribute to the aroma profile of wine. These molecules, refered as fermentative aromas, are the most abundant volatile compounds synthetized by yeasts and the metabolic pathways involved in their formation have been well characterized. Furthermore, other molecules with a major organoleptic impact may be produced during wine fermentation including terpene derivatives. However, little information is available on the contribution of yeasts to the formation of these molecules, in particular on their ability to synthethise de novo the terpens derivatives or to produce hydrolytic enzymes involved in the release of varietal precursors.