 IVES 9 IVES Conference Series 9 Aroma composition of mono-varietal white wines for the production of Custoza

Aroma composition of mono-varietal white wines for the production of Custoza

Abstract

AIM: The appellation “Bianco di Custoza” or “Custoza”, born in 1971, is one of the oldest white wines Protected Designation of Origin in Italy. The production area lies on the morainic hills located south-east of Lake Garda, in the province of Verona. The wines belonging to this appellation are obtained from grapes of main varieties, namely Cortese B., Garganega, Trebbiano Toscano and Tocai Friulano alone or jointly for a minimum of 70% (each one not exceeding a maximum of 45%). In addition, Malvasia, Riesling Italico and Renano, Pinot Bianco, Chardonnay and Incrocio Manzoni (cross between Riesling Renano and Pinot Bianco) varieties, alone or jointly, can contribute to the production for a maximum of 30%. According to the appellation regulation, the sensory profile of these wines should be characterized by fruity and floral notes, sometimes with hints of aromatic herbs and spices.

The purpose of this study was to evaluate the volatile profile of monovarietal wines used in the production of Custoza.

METHODS: Cortese B., Incrocio Manzoni, Trebbiano Toscano, Garganega and Tocai Friulano mono-varietal wines were produced by a local winery during the 2020 vintage. Wines were samples at the end of alcoholic fermentation. Free volatile compounds were analyzed using SPME-GC-MS techniques. All data were treated by analysis of variance (ANOVA) for statistical purposes.

RESULTS: Greater presence of trans-linalool oxide, alpha-terpineol, TDN, methyl salycilate and dimethyl sulfide (DMS) was observed in wines produced from grapes of the Cortese B. variety, one of the four varieties main. Monovarietal wines produced from Incrocio Manzoni grapes, one of the minor varieties, showed a greater content of cis-linalool oxide. In Trebbiano Toscano, a greater content of linalyl acetate and beta-damascenone was observed, while a greater presence of methanthiol was found in wines produced from the Tocai Friulano variety

CONCLUSIONS

This study provided a first insight in the potential contribution of the different varietal wines belonging to the Custoza appellation to the aroma composition of the final wines. For both main varieties (Tocai Friulano, Trebbiano Toscano and Cortese B.) and secondary varieties such as the Incontro Manzoni, differences in terpene, norisporeninds and sulfur compound content were observed. Further studies should investigate whether these differences should be attributed to specific varietal patterns and/or to viticultural and winemaking variables.

ACKNOWLEDGMENT

he present work was supported by Cantina di Custoza

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Beatrice Perina

University of Verona,Davide, SLAGHENAUFI, University of Verona Giovanni, LUZZINI, University of Verona Maurizio, UGLIANO, University of Verona

Contact the author

Keywords

custoza, custoza varieties, white wine, aroma compounds

Citation

Les justifications “terroirs” en terme de marketing: les conditions sont réunies pour une rencontre de qualité entre le consommateur moderne et le vin

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Potentiel des sols viticoles et qualité des vins

La qualité des vins dépend de différents facteurs et procédés, notamment de la nature des terrains viticoles. Dans ce travail, nous avons cherché à établir les liens entre descripteurs pédologiques des parcelles et descripteurs sensoriels des vins. Sur la base de Classifications Ascendantes Hiérarchiques (CAH) et d’Analyses en Composante Principale (ACP), il a été possible d’établir des liens entre la nature des parcelles (sableuse, argileuse, sablo-graveuleuse) et certains descripteurs sensoriels des vins (chaleur, astringence, fruit noir) et plus globalement avec le type de vins élaborés.

Estudio comparativo del potencial enológico de dos varietales tintos cultivados en la isla de Tenerife

En el presente trabajo se ha realizado un estudio comparativo entre los varietales tintos Listán negro y Negramolle en la Denominación de Origen Tacoronte-Acentejo. Se han determinado durante dos años

Study of the aromatic oxidation markers of Tempranillo long aged wines

The aromatic quality of wines after a long aging period in bottle is one of key points for oenologists. The objective of this work is to determine the main representative aromatic compounds found in long aged wines from D.O.Ca. Rioja. This study was made by 32 wines from 1971 to 2010 vintages. Sotolon, acetaldehyde, phenylacetaldehyde, 1,1,6-trimethyl-1,2-dihydronaptalene (TDN), β-damascenone, Y-decalactone and Y-dodecalactone were determined as the most important oxidation markers by GC-MS analysis. Moreover, sensory analysis using triangular tests were performed from wines with and without the addition of the mentioned compounds. Four different concentrations of each odorant were added, as individual compounds and as mixtures. The additions were ranged from values close to the reference odour thresholds up to high level concentrations. The most identified aroma was sotolon, which is commonly associated to curry and coffee liqueur aromatic notes. Other oxidative compounds were easily detected by panellists, such as Y-decalactone (peach compote), Y-dodecalactone (ripe fruit). The mixtures of the odorants were most easily detected than the individual compounds. It should be noted that acetaldehyde and phenylacetaldehyde were rarely perceived and distinguished.

Free and bound terpene profile of recovered minority white grape varieties by GC × GC-TOFMS

Climate change presents a significant challenge for actual viticulture. In this context, recovering minority grape varieties can be a crucial strategy to ensure resilience, particularly those capable of maintaining quality and aromatic complexity under water stress.