terclim by ICS banner
IVES 9 IVES Conference Series 9 AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

AGING PATTERNS OF VARIETAL VOLATILE PROFILES OF WHITE WINES: A CASE STUDY ON 18 ITALIAN VARIETAL WHITE WINES

Abstract

During wine aging many compositional changes take place. In particular, aroma undergoes dramatic modifications through a wide range of reactions that to date are only partly understood. Italy owns one of the largest ampelographic heritages worldwide, with over three-hundred different varieties. Among these, many white grapes are employed for the production of dry still white wines. Some of these wines are consumed young while others are more prone to aging. For many of these wines, the aging patterns related to volatile composition are still unknown.

An extensive survey was conducted on 18 monovarietal Italian still white wines with the aim of elucidating the behaviours of different volatile compounds during aging. In particular, a range of volatile compounds including terpenes, norisoprenoids, benzenoids and volatile sulfur compounds was investigated. A total of 108 different samples were analysed, including Nosiola, Vermentino, Müller-Thurgau, Greco di Tufo, Garganega, Lugana, Erbaluce di Caluso, Pinot Grigio, Cortese, Arneis, Albana, Pallagrello, Falanghina, Fiano, Ribolla Gialla, Vernaccia, Gewürztraminer, Verdicchio. All wines were adjusted to 30 mg/L of free SO2 and submitted to an accelerated aging protocol involving storage for 30 days 10 °C, 40 °C and 60°C in oxygen-free environment. Volatile compounds were analysed by means a combination of analytical methods based on SPME-GC-MS.

During aging some common trends were observed, among which a decrease in linear terpenes and an increase in bicyclic terpenes, non-megastigmane norisoprenoids and volatile sulfur compounds. From a quantitative point of view, the extent of these transformations varied significantly according to wine type. Besides Gewürztraminer, which was generally rich in terpenes, other wine types such as Vermentino Verdicchio and Lugana showed peculiar terpene patterns, for example accumulation of above-threshold levels of the bicyclic terpene 1,4-cineole. Regarding non-megastigmane norisoprenoids, Falanghina and Vermentino were found to accumulate high levels of TDN and vitispirane, which was not observed in other wines. Greco accumulated during aging the highest amount of DMS, showing an average content above the odor threshold. Müller-Thurgau, Nosiola and Vermentino also showed concentrations of DMS above the odor threshold after aging. In addition, the latter varieties also showed high accumulation of methanethiol.

As most of these patterns were not seen in young wines, this work highlights the important contribution of aging to the expression of aroma characters that are specific to the identity of individual varieties or wine types.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Giovanni Luzzini1, Nicole Furlan1, Davide Slagheanufi1, Susana Río Segade2, Paola Piombino3, Giuseppina Paola Parpinello4, Matteo Marangon5, Fulvio Mattivi6,7 Maurizio Piergiovanni6,8, Silvia Carlin7, Maurizio Ugliano1

1. University of Verona, Department of Biotechnology, 37039, San Pietro in Cariano (VR) Italy
2. Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco (TO), Italy
3. Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino (AV), Italy
4. Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena (FC), Italy
5. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Le-gnaro (PD), Italy
6. Center Agriculture Food Environment (C3A), University of Trento, 38098, San Michele all’Adige (TN) Italy
7. Research and Innovation Centre, Fondazione Edmund Mach, 38098, San Michele all’Adige (TN) Italy
8. Department of Chemistry, Life Sciences and Environmental Sustainability (SCVSA), 43124, Parma (PR), Italy

Contact the author*

Keywords

Volatile compounds, white wine, Aging pattern, Varietal typicality

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed.

Read More

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bodied wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020.

Read More

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More