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…

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Read More

REGULATION OF CENTRAL METABOLISM IN THE LEAVES OF A GRAPE VINES VA- RIETAL COLLECTION ON A TEMPERATURE CLINE

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level.

Read More

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.

Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More