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 INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

CLIMATE CHANGE EFFECT ON POLYPHENOLS OF GRIGNOLINO GRAPES (VITIS VINIFERA L.) IN HILLY ENVIRONMENT

Current changes of ecoclimatic indicators may cause significant variation in grapevine phenology and grape ripening. Climate change modifies several abiotic factors (e.g. temperature, sunlight radiation, water availability) during the grapevine growth cycle, having a direct impact on the phenological stages of the grapevine, modulating the metabolic profile of berries and activating the synthesis and accumulation of diverse compounds in the skin of berries, with consequences on the composition of the grapes.
The influence exerted by different meteorological conditions, during three consecutive years (2020-2022) on secondary metabolites such as the polyphenolic profile of Grignolino grapes was investigated. The samples were collected from three vineyards characterized by different microclimatic conditions mainly related to the vineyard aspect and to a different age of the plants.

Read More

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be defined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates.

Read More

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

Read More