terclim by ICS banner
IVES 9 IVES Conference Series 9 CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Abstract

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view. There is therefore the need to deepen the characterization of the different types in order to optimize the production processes and improve the products by enhancing their distinctive characteristics.

This work aims to characterize the volatile compounds profile of the Grappa obtained from the pomace of Amarone, a red wine from the province of Verona (northern Italy) produced from withered grapes of the Corvina and Corvinone varieties. For this study, the volatile profiles of 19 samples of Amarone grappa were compared with those of 7 grappas not obtained from Amarone pomace but from other vines. The aromatic profiles were obtained by SPE extraction of the volatile molecules followed by GC-MS analy-sis. A total of 62 compounds belonging to various chemical classes (alcohols, C6, terpenoids, sesquiterpeneoids, norisoprenoids, benzenoids, fatty acid esters) were identified and quantified in the samples. Through non-parametric statistical analysis (Kruskal Wallis) the compounds characterizing the Amarone grappas were identified, including: hexanoic acid, ethyl octanoate, 1,4-cineole, β-damascenone, β-ionone, TPB, 2,2 dihydrofarnesol and α-farnesol. Furthermore, the Amarone grappa was more characterized by compounds linked to the aging of the distillate in wood such as: syringaldehyde, vanillin, 2-methoxyphenol, whiskey lactone. In conclusion, these results allow us to better understand which compounds could be characterizing Amarone grappa, in order to study their behavior more thoroughly during the various production phases in order to manage the aromatic potential of these products.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Davide Slaghenaufi¹, Giovanni Luzzini¹, Giuseppe Calarco¹, Beatrice Perina¹, Maurizio Ugliano¹

1. University of Verona, Department of Biotechnology,Strada Le Grazie 15, 37134 Verona, Italy

Contact the author*

Keywords

Grappa, Amarone, volatile profile, GC-MS

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

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

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