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…

Advancing grapevine science through genomic research

The seminar will examine the complexities and prospects of genomic research on Vitis species, characterize by exceptionally high heterozygosity and common interspecific gene flow. The seminar will showcase case studies highlighting the critical role of diploid genome references in grape research, specifically in areas such as aroma development, disease resistance, and domestication traits. It will also address the emerging focus on pangenomes within the Vitis genus, particularly in the context of genetic studies on naturally interbreeding populations.

Read More

Optimization of the acquisition of NIR spectrum in grape must and wine 

The characterization of chemical compounds related with quality of grape must and wine is relevant for the viticulture and enology fields. Analytical methods used for these analyses require expensive instrumentation as well as a long sample preparation processes and the use of chemical solvents. On the other hand, near-infrared (NIR) spectroscopy technique is a simple, fast and non-destructive method for the detection of chemical composition showing a fingerprint of the sample. It has been reported the potential of NIR spectroscopy to measure some enological parameters such as alcohol content, pH, organic acids, glycerol, reducing sugars and phenolic compounds.

Read More

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

Read More

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Read More

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.

Read More