terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

Abstract

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

In this scenario, understanding the relationship between climatic conditions existing in specific grape growing areas and the composition of the grapes and wines composition grown in that particular region is of major interest. The aim of this project is to investigate the aromatic profile of Corvina grapes and wines in the Valpolicella region and how it is impacted by the different climatic zones. Valpolicella is a wine-making region found in the north of Italy in the zona of Veneto, it is divided into three zones (Valpolicella Classica, Valpantena, and Orientale). All zones are subdivided into valleys and hilly areas which can range from 30 up to 500 m a.s.l., this variation in altitudes plays a role in the climatic conditions.

First, the climatic zones were studied in the region. Data from 24 weather stations across this region showed that there are 5 different HI climatic zones from temperate to too hot. Based on this information, grapes were obtained from 16 different vineyards from three different climatic zones (warm temperate, warm, and very warm), in order to carry out micro vinifications and grape macerations. Vinification was carried out in triplicate with 800 g of Corvina grape in bottles of 1 L Saccharomyces cerevisiae AWRI 796 (Experti Srl) and potassium metabisulphite was added, and fermentation was carried at 22 °C until it reached a concentration of ~1 g/L of glucose-fructose. In addition, grape macerates were also prepared to investigate the varietal compounds in the absence of yeast activity. Grape macerates were carried out in triplicate with 500 g of Corvina grapes in bottles of 1 L with ethanol (15% w/w), potassium metabisulphite, and dimethyl decarbonate at 22 °C for 15 days.

For the quantification of alcohols, esters, fatty acids, benzenoids, terpenes, and volatile sulfur compounds, a combined analytical strategy involving SPE and SPME extraction methods followed by GC- MS analysis was used. Enological parameters were measured using a Biosystems Y15 multiparametric analyzer. Results will contribute to developing tailored strategies for climate change management for Valpolicella wines.

 

1. IEA. (2022). Italy climate resilience policy indicator – Analysis. https://www.iea.org/articles/italy-climate-resilience-poli-cy-indicator 
2. Zhang, P., Howell, K., Li, Y., Li, L., Wang, J., Eckard, R., & Barlow, E. W. R. (2023). Using historical weather data and a novel season temperature index to classify winegrape growing zones in Australia. Scientia Horticulturae, 307. https://doi. org/10.1016/j.scienta.2022.111516 

DOI:

Publication date: February 11, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Aldo Neill, Mendoza Santiago¹, Maurizio Ugliano¹

1. University of Veron

Contact the author*

Keywords

Corvina, huglin index, temperature increase, aroma profile

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

THE POTENTIAL USE OF SOLUBLE POLYSACCHARIDES TO PREVENT THE OXIDATION OF ROSÉ WINES

Lately, rosé wine is rapidly increasing its popularity worldwide. Short-time macerations with the red skin of the grapes cause the partial extraction of anthocyanins, which are responsible for the pinki-sh-salmon hue of rosé wines. However, the low quantity of tannins (antioxidants) and richness in phenolic acids, which can be easily oxidized into yellowish pigments, tend to predispose rosé wines to an undesirable browning. Although the use of SO₂ for the prevention of oxidation is highly extended, this practice is expected to be reduced. Therefore, the search for alternative oenological adjuvants that prevent the oxidation and browning of rosé wines is highly desired.

Read More

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More