Terroir 2020 banner
IVES 9 IVES Conference Series 9 Chemical boundaries of wine identity: rationalizing grape and wine aroma diversity for improved terroir management

Chemical boundaries of wine identity: rationalizing grape and wine aroma diversity for improved terroir management

Abstract

Aims: Wine perceived quality lies on a number of different factors. Among these, sensory features, which are in turn dependent on chemical composition, play a primary role. There is traditionally a great emphasis on producing wines that have specific sensory profiles, particularly aroma, that reflect identity features connected to the place and the variety of origin. In the case of high quality wines there is also an expectation for enhances longevity. In this paper, we examine the main chemical drivers of wine geographical identity, its relationship with longevity and the (bio)chemical processes leading to their occurrence in wine. 

Methods and Results: results from different studies are covered, highlighting the importance of understanding the aroma chemical fingerprint of individual wine types in order to manage regional identity/terroir/cru expression accordingly. The contribution of different volatiles to the expression of typical aroma attributes is defined. 

Conclusions:

based on existing knowledge, the possibility to rationalize viticultural and winemaking practices to enhance the expression of aroma-relevant terroir features is limited to a restricted number of grape varieties. For most of the wines produced globally this process is still based on anectodal observations.

Significance and Impact of the Study: aroma chemical components to specific aroma attributes reflecting geographical identity and terroir are identified, in particular for different Italian wines.

Download the PDF

DOI:

Publication date: March 25, 2021

Issue: Terroir 2020

Type : Video

Authors

Maurizio Ugliano*, Davide Slaghenaufi, Giovanni Luzzini, Jessica Samaniego Solis

Department of Biotechnology, University of Verona, via della Pieve, 70, 37029 San Pietro in Cariano (VR), Italy

Contact the author

Keywords

Wine aroma, geographical identity, terroir, terpenes, norisoprenoids, volatile sulfur compounds

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

How geographical origin and vineyard management influence cv. Cabernet-Sauvignon in Chile – Machine learning based quality prediction

Aims: The aims of this study were to i) characterize the impact of geographical origin and viticulture treatments on Chilean Cabernet-Sauvignon, and ii) develop machine learning models to predict its quality. 

Read More

Exploring changes in browning kinetics, color, and antioxidants due to dealcoholization of wine

The global consumer demand for low or non-alcoholic wine is growing steadily in recent years, driven by health concerns, religious beliefs, and personal taste preferences etc.. Consequently, the removal of alcohol from wine can significantly alter its chemical and sensory properties, including color, aroma, and taste, which make a significant challenge for consumer to accept these products. Ethanol plays a crucial role in various chemical reactions and interactions that contribute to the development of wine’s characteristics.

Read More

Climatic zoning of viticultural production periods over the year in the tropical zone: application of the methodology of the Geoviticulture MCC system

L’objectif de cette recherche est le zonage climatique des périodes viticoles de l’année dans la Vallée du São Francisco, région brésilienne productrice de vins située en climat tropical semi-aride. Dans cette région, la production peut être échelonnée sur tous les mois de l’année.

Read More

Quali cantine perle strade del vino

Tutte le cantine possono aprirsi al pubblico? Evidentemente si, nessuno può impedire ad un produttore di accogliere i turisti.
Tutte le cantine possono far parte delle Strade del vino? No, perché la Strada del vino mette in gioco la reputazione della denominazione di origine alla quale è legata e le possibilità di sviluppo economico di un intero territorio.

Read More

Alternative methods to evaluate the pinking susceptibility of white wines: derivative spectroscopy and ciel*a*b* colour analysis

Pinking describes the appearance of a salmon-red blush in white bottled wines produced exclusively from white grape varieties. It is understood as an undesirable chromatic phenomenon by both wine consumers and the industry. Nowadays, there are no treatments to fully reverse pinking once it occurs. Partial reversion has been shown after exposure of pinked wine to ultraviolet (UV) light.

Read More