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…

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Read More

INVESTIGATION INTO MOUSY OFF-FLAVOR IN WINE USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY WITH STIR BAR SORPTIVE EXTRACTION

Mousy off-flavor is one of the defects of microbial origin in wine. It is described as a particularly unpleasant defect reminiscent of rodent urine (a “dirty mouse cage”), and grilled foods such as popcorn, rice, crackers, and bread crust. Prior to the 2010s, mousiness was very uncommon but it has been becoming more frequent in recent years. It is often associated with an increase in pH as well as certain oenological practices, which tend to significantly decrease the use of sulfur dioxide.

Read More

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.

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

SENSORY CHARACTERIZATION OF COGNAC EAUX-DE-VIE AGED IN BARRELS REPRESENTING DIFFERENT TOASTING PROCESS

Cognac is an outstanding french wine spirit appreciated around the world and produced exclusively in the Nouvelle-Aquitaine region, and more precisely in the Cognac area. According to AOC regulations (Appellation D’origine Controlée), the spirit required at least 2 years of continuous ageing in oak barrels to be granted the title of Cognac. The oak wood will import color, structure and organoleptic complexity. The different steps during barrel-making process, such as seasoning and toasting, influence the above quality attributes in both wines and spirits.

Read More