terclim by ICS banner
IVES 9 IVES Conference Series 9 AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Abstract

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration. The wines can be marketed only after 20 months of aging, of which at least 12 in wood. Despite the increasing economic importance, few studies have been published on Sforzato di Valtellina wine and to our knowledge none on volatile organic compounds (VOCs).

In this study, VOCs of Sforzato di Valtellina wine were determined by HS–SPME–GC–MS. Sensory analysis was also performed by QDA and CATA methodologies with the aim of establishing correlations between VOCs content and perceived aroma intensity and descriptors. Thirty-two wines were analyzed in 2021 from two consecutive vintages (17 wines of 2016 and 15 wines of 2017), representing wineries producing 90% by volume of this denomination.

In addition to fermentative VOCs (mainly ethyl esters and some acids), terpenes and norisoprenoids were found in contents that could potentially contribute to the aroma of Sforzato di Valtellina wines. The 2016 wines were significantly richer in total VOCs than 2017 ones, particularly regarding total norisoprenoids and fermentative esters. This result was confirmed also in sensory analysis, with 2016 wines having higher aroma intensity than 2017 ones. Despite the variability found among the wines analyzed for each vintage, some differences were reported in the contents of single compounds: vitispirane and TDN (norisoprenoids), β-pinene and linalool (terpenes), diethyl malate, ethyl hexanoate, ethyl octanoate and methyl octanoate (esters), and hexanoic and octanoic acids (volatile acids). During aging, some compounds can be formed through chemical reactions depending on wine composition and storage conditions. These reactions include ester hydrolysis and formation (associated to fruity-related descriptors), hydrolysis of non-volatile glycoside precursors and chemical rearrangements of norisoprenoids and monoterpenes promoting balsamic-type descriptors, associated here mainly to vitispirane and β-pinene. Acknowledgments: Funded by PSR 2014-2020 Regione Lombardia (Italy) project no. 201901320242. We thank the Consorzio di Tutela dei Vini di Valtellina and Coldiretti Sondrio (Sondrio, Italy) for supplying the wines.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Susana Río Segade¹, Maria Alessandra Paissoni¹, Domen Skrab¹, Simone Giacosa¹, Luca Rolle¹, Vincenzo Gerbi¹

1. University of Turin, Department of Agricultural, Forest and Food Sciences, Corso Enotria 2/C, 12051 Alba (CN), Italy

Contact the author*

Keywords

volatile compounds, sensory analysis, Sforzato di Valtellina, red wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More

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

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.

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