 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

Study of the content of amino acids and biogenic amines in sparkling red wines

The production of red sparkling wines is lower in Spain in comparison with the winemaking of white or rosé sparkling wines. In red sparkling wine processing it is essential to obtain suitable base wines that should have moderate alcohol content, high acidity, good color values, an adequate mouth-feel and a sweet tannin. Grapes for sparkling wine production have to be harvested at low maturity stages, with lower alcohol contents and higher acidities, which will that the phenolic maturity of the grapes is also low, showing green tannins. This paper analyses different treatments in order to minimize these inconveniences: cold maceration-prefermentation and delestage to elaborate the grapes with lower maturity, must nanofiltration, and the partial osmosis of the wines made from grapes with an adequate maturity degree.

Effects of laccase from Botrytis cinerea on the oxidative degradation kinetics of the five natural grape anthocyanins

Enzymatic browning[1] is an oxidation process that occurs in many foods that increases the brown colour[2]. This problem is especially harmful in the wine industry[3]. especially when the grapes are infected by grey rot since this fung release the oxidative enzyme laccase[4]. In the particular case of red wines, the presence of laccase implies the deterioration of the red colour and can even cause the precipitation of the coloring matter (oxidasic haze)[5].

Caratterizzazione delle produzioni vitivinicole dell’ area del Barolo: un’esperienza pluridisciplinare triennale (5)

[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" module_font_size="16px" text_orientation="center"...

Grape ripening and wine style: synchronized evolution of aromatic composition of shiraz wines from hot and temperate climates of Australia

Grape ripening is a process driven by the interactions between grapevine genotypes and environmental factors. Grape composition is largely responsible for the production

Synergistic effect of fumaric acid and chitosan on the inhibition of malolactic fermentation

During wine storage and aging, microorganisms capable of degrading malic acid in an undesirable manner can proliferate.