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…

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

WINE SWIRLING: A FIRST STEP TOWARDS THE UNLOCKING OF THE WINE’STASTER GESTURE

Right after the pouring of wine in a glass, a myriad of volatile organic compounds, including ethanol, overwhelm the glass headspace, thus causing the so-called wine’s bouquet [1]. Otherwise, it is worth noting that during wine tasting, most people automatically swirl their glass to enhance the release of aromas in the glass headspace [1]. About a decade ago, Swiss researchers revealed the complex fluid mechanics underlying wine swirling [2]. However, despite mechanically repeated throughout wine tasting, the consequences of glass swirling on the chemical space found in the headspace of wine glasses are still barely known.

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

HOW TO EVALUATE THE QUALITY OF NATURAL WINES?

The movement of Natural wines has clearly increased in the last few years, to reach a high demand from consumers nowadays. Switzerland has not been left out of this movement and has created a dedicated association in 2021. This association has the ambition to develop a specific tasting sheet for natural wines. The study of the tasting notes shows that the olfactory description of wines is recent but predominant today. But wine is a product makes to be drunk and not (just) to smell it. Based on these findings, a new 100-point tasting sheet has been developed. The main characteristics are 1) an evaluation in the mouth before the description of the olfaction, 2) to give 50% of the points on the judgment for the mouth characteristics, 3) to pejorate the visual aspects only if the wine is judged as “not drinkable” and 4) to express personal emotions.