Terroir 2020 banner
IVES 9 IVES Conference Series 9 Wine metabolomics and sensory profile in relation to terroir: A case study focusing on different wine-growing areas of Piacenza Province (Italy)

Wine metabolomics and sensory profile in relation to terroir: A case study focusing on different wine-growing areas of Piacenza Province (Italy)

Abstract

Aim: In this work, we have optimized a robust methodology for investigating possible correlations between the phytochemical profile of wine and the terroir (including the climate), considering the specific wine-growing area. In particular, the untargeted metabolomic and sensorial profiles of Gutturnio DOC commercial wines (both still and “frizzante” types) from different production areas in the Piacenza province were determined. The geographical areas taken into consideration for this study consisted in Val Tidone, Val Nure and Val d’Arda.

Methods and Results: A metabolomic approach based on ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC-ESI-QTOF) was used to investigate the untargeted phenolic profiles of “Gutturnio” DOC wines from different growing areas, namely Val Tidone, Val Nure, and Val d’Arda, located in Piacenza province (Emilia Romagna region, Italy, 45 °Lat N). In this regard, eight “Gutturnio” wines (both still and “frizzante”) from the same vintage (2016) were compared in order to highlight the impact of terroir on their chemical composition and sensory profile. Besides, correlations between wine chemical composition and climatic data of each of the three valleys have been investigated. The highest content of phenolic acids was recorded in still Gutturnio wines from Val Tidone and Val d’Arda (i.e., 389.9 and 388.2 mg/L, respectively). Both unsupervised and supervised multivariate statistical analyses (hierarchical clustering, principal component analysis, and partial least squares discriminant analysis) of metabolomics-based data allowed the different samples to be clearly discriminated according to the corresponding growing-areas. Interestingly, the most discriminant compounds allowing sample grouping belonged to phenolic acids (such as isomeric forms of diferuloylquinic acid) and alkylphenols (such as 5-heptadecylresorcinol). Besides, the Venn diagram analysis revealed seven common markers belonging to both conditions under investigation (i.e., terroir and winemaking practices). Besides, strong correlations were outlined between flavonoids, lignans, and phenolic acids with climatic data. Finally, sensory analysis allowed clear discrimination between still vs” frizzante” Gutturnio wines. 

Conclusions: 

The untargeted phenolic profiling was able to discriminate Gutturnio wine samples according to both terroir and vinification methods. Also, strong correlation coefficients were outlined when considering polyphenol profiles and climatic data, although further ad-hoc studies are needed to confirm this occurrence.

Significance and Impact of the Study: Preliminary and potential correlations have been identified between the phytochemical profile and sensorial quality of Gutturnio wines as related to both growing areas and vinification type.

DOI:

Publication date: March 17, 2021

Issue: Terroir 2020

Type: Video

Authors

Gabriele Rocchetti1, Luigi Lucini1, Emilia Calza2, Luigi Odello3, Luigi Bavaresco2

1Department for Sustainable Food Process, UCSC, Piacenza, Italy
2Department of Sustainable Crop Production, UCSC, Piacenza, Italy
3Centro Studi Assaggiatori, Brescia, Italy

Contact the author

Keywords

Wine metabolomics, foodomics, terroir, polyphenols, sensory quality

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Extension to the Saumurois-Touraine area of an Anjou-originated method for the characterisation of the viticultural terroirs. (Loire Valley, France)

En Anjou, une méthode de caractérisation des terroirs viticoles a été développée. Elle utilise un modèle de terrain basé sur la profondeur de sol et son degré d’argilisation. Le modèle concerne des terrains issus principalement de roches mères métamorphiques et éruptives du Massif Armoricain. Cet outil de caractérisation des terroirs viticoles nécessite d’être adapté lorsqu’il s’agit d’ensembles géologiques très différents, en particulier sur sols d’apport et de roches mères tendres et poreuses du Bassin Parisien. Une meilleure compréhension de la réserve hydrique des sols apparaît être un critère important de l’interaction entre le milieu et la plante.

Do high temperature extremes impact berry tannin composition?

Flavonoids, including flavonols, anthocyanins, and tannins, are
important contributors to grape and wine quality, and their biosynthesis is strongly influenced by bunch microclimate. While the synergistic effect of light and temperature has been intensively examined on flavonoids in relation to bunch exposure, studies targeting the sole effect of high temperature have mostly
focused on anthocyanins during the ripening period. With tannin biosynthesis starting around flowering, heatwaves occurring earlier in the grape growing season could be critical. Only a few papers report the impact of temperature on tannin synthesis and accumulation; to date, none have examined the effect of high temperature extremes which, in the context of climate change, relates to increases in heatwave intensity.

Machines and fire: developing a rapid detection system for grapevine smoke contamination using NIR spectroscopy and machine learning modelling

Bushfires are a common occurrence throughout Australia and their incidence is predicted to both rise and increase in severity due to climate change. Many of these bushfires occur in areas close to wine regions, which receive different levels of exposure to smoke. Wine produced from smoke-affected grapes are characterised by unpalatable smoky aromas such as “burning rubber”, “smoked meats” and “burnt wood”. These smoke tainted wines are unprofitable and result in significant financial losses for winegrowers.

Aroma chemical markers of Durello wines from different vintages and origins: a case study

Wines expressing sensory characters that are representative of their varietal and geographical origins are highly sought after in today’s market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved. This study investigated aroma chemical and sensory diversity of Durello DOC white

Chemical systems behind wine aroma perception: overview, genesis and evolution

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .