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IVES 9 IVES Conference Series 9 2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

Abstract

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest. The study aimed to evaluate the volatile chemical and sensory composition of two different blends, one “traditional” (70% Corvina, 30% Rondinella) and an “experimental” (60% Corvinone, 20% Corvina, 20% Rondinella).The grapes were supplied by four wineries in Valpolicella, which provided both blends.Winemaking was performed under standardized conditions . Free volatile compounds as well as those obtained through hydrolysis of glycosidic precursors were analysed with gas chromatography mass spectrometry (GC-MS) coupled with SPE and SPME extractions. Fermentation kinetics were found to be influenced by the different composition of the blends. The wines of traditional blends were found to be richer in free terpenes, ethyl acetate, benzyl alcohol while the wines of experimental blends were found to be richer in esters, beta damascenone, methyl salicylate and 1-Pentanol.Furthermore, the wines of experimental blends were characterized by a higher content of anthocyanins in both vintages.In conclusion, this study has highlighted the potential of the different blends studied to produce wines with specific and different aromatic profiles.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Giacomo Cristanelli¹, Giovanni Luzzini¹, Davide Slaghenaufi¹, Maurizio Ugliano¹

1. Department of Biotechnology, University of Verona, Italy

Contact the author*

Keywords

Red wine,Valpolicella wine, Aroma, GC-Ms

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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