terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Aroma characterization of mold resistant base wines for sparkling wine produced in a warm-temperate area at two different altitudes

Aroma characterization of mold resistant base wines for sparkling wine produced in a warm-temperate area at two different altitudes

Abstract

In a recent context where consumers pay an increasing attention to sustainability and eco-friendly aspects in the decision-making process, the use of the resistant varieties in the wine sector have returned to the attention. In this context, the use of mould-resistant grape varieties would be an opportunity for sparkling wine producers as it can reduced the pesticide utilization in grape management and hence production costs.

However, the use of the resistant varieties to produce the base wine may be strongly influenced due to its requirements for a particular balance between sugars and acidity to ensure the quality of the final product. In addition, the aromatic profile of base wine plays a crucial role in the perception of the quality of the sparkling wine.

This work aims to study the volatile composition of base wines produced from five resistant varieties (Bronner, Solaris, Johanniter, Souvignier Gris, Vinera) cultivated in two experimental vineyards located in Trentino (IT): one situated on the valley bottom and one in the hill. The results were comparing with those of Chardonnay, the main variety used in this area nowadays for this product, cultivated in the same plots. The volatiles were extracted from the base wines and the GC-MS/MS analysis allowed to quantify the aromatic compounds belonging to six different chemical classes: acetates, ethyl esters, alcohols, fatty acids, terpenes and norisoprenoids.

Among the varieties, Souvignier Gris was characterised by methyl salicylate and 1-hexanol, while Solaris stood out for the concentration of β-damascone, acetates and ethyl esters. Bronner showed significant contents of some grape-derived metabolites, such as β-damascone and linalool. This terpene was also present in higher quantities in Solaris and Johanniter. Regarding the location, acetates and ethyl esters were higher in base wines of the valley bottom and fatty acids, higher alcohols and terpenes in the hilly plot wines.

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Mauro Paolini1*, Tomas Roman1, Bruno Cisilotto2,3, Sergio Moser1, Nicola Cappello1, Roberto Larcher1

1Fondazione Edmund Mach, Via E. Mach n.1, 38010, San Michele all’Adige, Italia
2Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil
3Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Campus Bento Gonçalves, Brazil

Contact the author*

Keywords

resistant varieties, aroma, base wine

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines  

Melatonin is a bioactive compound present in foods and beverages such as wines. During alcoholic fermentation, yeast transforms tryptophan into certain indole compounds, including melatonin. This paper aims to develop and validate a free solvent analytical method by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC/MS-MS) to determine melatonin and its precursors (L-tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 5-hydroxytryptophan, and 3- indoleacetic) that appropriately prevent the matrix effect.

Read More

Effect of rising atmospheric CO2 levels on grapevine yield and composition by the middle of the 21st century: what can we learn from the VineyardFACE?

Atmospheric CO2 levels have been rising continuously since the industrial revolution, affecting crop physiology, yield and quality of harvest products, and grapevine is no exception [1]. Most of previously reported studies used potted plants in controlled environments, and explored grapevine response to relatively high CO2 levels, 700 ppm or more. The vineyardFACE, established in Geisenheim in 2012, uses a free air carbon dioxide enrichment (FACE) system to simulate a moderate (ambient +20%) increase in atmospheric CO2 in a vineyard planted with cvs. Cabernet-Sauvignon and Riesling grafted on rootstock 161-49 Couderc and SO4, respectively.

Read More

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

Read More

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Read More