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…

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Read More

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

INFLUENCE OF GRAPE RIPENESS ON MACROMOLECULES EXTRACTABILITY FROM GRAPE SKIN TISSUES AND GRAPE SEEDS DURING WINEMAKING

A consequence of climate change is the modification of grape harvest quality and physico-chemical parameters of the obtained wine: increase in alcoholic degree, decrease in pH, and modification of the extractability of macromolecules, which leads to problems of microbiological, tartaric, colour and colloidal stability. In order to respond to these problems, the winemaking processes must be anticipated and adapted with a better knowledge of macromolecule extractability in grapes and their evolution, according to the grape variety, vintage and winemaking process. The purpose of this study was to understand 1) how the harvest date can influence the extractability of macromolecules, polysaccharides and phenolic compounds, which are responsible for wine stability 2) how to adapt the winemaking process to the harvest date in order to optimise wine quality.

Read More