terclim by ICS banner
IVES 9 IVES Conference Series 9 METHYL SALICYLATE: A TRENDY COMPOUND MARKER OF ZELEN, A UNIQUE SLOVENIAN VARIETY

METHYL SALICYLATE: A TRENDY COMPOUND MARKER OF ZELEN, A UNIQUE SLOVENIAN VARIETY

Abstract

The wine market interest for autochthonous varieties, particularly from less known wine regions, has significantly raised in the past few years. In that context, Slovenia, a small country from central Europe with a long winemaking tradition, is getting more and more attention, particularly through its range of unique regional varieties. Among them, Zelen, meaning “green” in Slovene, can only be found in the Vipava valley region, located on the western side of the country, near the border with Italy. When they are young, Zelen wines display very singular aromas reminiscent of rosemary, sage and white fruit. Despite its uniqueness, Zelen wine aromatic typicality is poorly documented in the literature. The goal of this study was to highlight some potential aromatic markers specific to Zelen in comparison to other international and regional varieties grown in Slovenia. A first batch of 28 white wines from different Slovenian wine regions including 8 Zelen wines, were analysed for their contents in volatile thiols by GC/MS/MS, terpenoids, and untargeted screening by HS/SPME-GC/MS. Thereafter a second batch of 67 wines from Vipava valley including 25 Zelen wines, were analysed for their contents in methyl salicylate and volatile phenols by HS/SPME-GC/MS. The first batch of analyses showed that Zelen had lower content in volatile thiols and higher concentration in some monoterpenols such as linalool in comparison to other varieties. Nevertheless, two com- pounds identified with the untargeted analysis seemed to be particularly important in Zelen wines aro- matic profile: methyl salicylate and 4-vinylguaiacol. The second batch of analysis confirmed this trend with the average concentration of methyl salicylate at 14 µg/L and 3 µg/L in Zelen and other wines respectively. The highest concentration was measured at 38 µg/L in one Zelen wine, which corresponds to the sensory threshold measured in neutral white wines [1]. Methyl salicylate has recently gained some attention as it was found that this compound could contribute to the Italian Verdicchio and Lugana wines aromatic profile [1,2] and to some Bordeaux red wines made under specific conditions [3,4]. Zelen wines also displayed higher concentrations of 4-vinylguaiacol with 30% of Zelen wines having concentrations above the perception threshold reported for white wines [5]. Preliminary sensory investigations suggested that both compounds could potentially contribute to Zelen aromatic typicality.

 

1. Slaghenaufi, D.; Luzzini, G.; Solis, J. S.; Forte, F., Ugliano, M.; Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines (2021), Molecules 26: 2127.
2. Carlin, S.; Vrhovsek, U.; Lonardi, A.; Landi L.; Mattivi F., Aromatic complexity in Verdicchio wines: a case study. (2019), OENO One 4: 597-610
3. Pelonnier-Magimel, E.; Lytra, G.; Franc, C.; Farris, L.; Darriet, P.; Barbe, J-C. Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition (2022), J. Agric. Food Chem.70: 39
4. Poitou, X.; Redon, P.; Pons, A.; Bruez, E.; Delière, L.; Marchal, A.; Cholet, C.; Geny-Denis, L.; Darriet, P. Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases. (2021). Food Chem. 360:130120
5. Chatonnet, P.; Dubordieu, D.; Boidron, J-N.; Lavigne, V.; Synthesis of volatile phenols by Saccharomyces cerevisiae in wines (1993). J. Sci. Food Agric. 62(2): 191–202 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Guillaume Antalick¹, Mitja Martelanc¹, Tatjana Radovanović Vukajlović¹, Diana Martin¹, Katja Šuklje², Andreja Vanzo², Klemen Lisjak², Davide Slaghenaufi³ Branka Mozetič Vodopivec¹, Melita Sternad Lemut¹, Lorena Butinar¹

1. University of Nova Gorica, Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
2. Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubl-jana, Slovenia
3. Department of Biotechnology, University of Verona, 37134 Verona, Italy

Contact the author*

Keywords

Zelen, typicality, methyl salicylate, 4-vinylguaiacol

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE EFFECT OF PRE-FERMENTATIVE GLYPHOSATE ADDITION ON THE METABOLITE PROFILE OF WINE

The synthetic herbicide glyphosate has been used extensively in viticulture over many decades to combat weeds. Despite this, the possible influence of residual glyphosate on both the alcoholic fermentation of grape juice and the subsequent metabolite profile of wines has not been investigated. In this study, Pinot noir juice supplemented with different concentrations of glyphosate (0 µg L-1, 10 µg L-1 and 1000 µg L-1) was fermented with commercial Saccharomyces cerevisiae yeast strains. Using a combination of analytical methods, 80 metabolites were quantified in the resulting wines.

Read More

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

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