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…

PHENOLICS DYNAMICS OF BERRIES FROM VITIS VINIFERA CV SYRAH GRAFTED ON TWO CONTRASTING ROOTSTOCKS UNDER COMBINED SALINITY AND WATER STRESSORS AND ITS EFFECT ON WINE QUALITY

Wine regions are getting warmer as average temperatures continue raising affecting grape growth, berry composition and wine production. Berry quality was evaluated in plants of Vitis vinifera cv Syrah grafted on two rootstocks, Paulsen (PL1103) and SO4, and grown under two salinity concentrations (LS:0.7dS/m and HS:2.5dSm-1) in combination with two irrigation regimes (HW:133% and CW:100%), being the seasonal water application 483mm (control, 100%). Spectrophotometer measurements from berry skin during veraison and harvest stages and from “young” wine samples, were indicative of the stressors effect and the mediation of the rootstocks. At veraison (i) total phenolics content were high under LSHW (0.7dSm-1 and high water conditions) for SO4 and PL1103.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Read More

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Read More

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

Read More