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…

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

Read More

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

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