 IVES 9 IVES Conference Series 9 The aroma diversity of italian white wines

The aroma diversity of italian white wines

Abstract

AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference. Italy produces dry still white wines from native grape varieties and geographically defined areas, representing different grapegrowing, winemaking and cultural heritages. The related chemical and sensory elements, the relevant pathways and variables, and the factors associated with their olfactive perception are in large part not known. Altogether, this limits the implementation of production and marketing strategies truly based on the specificity of Italian white wines, with reduced competitiveness and sustainability. The aim of this project is to provide, by means of chemical and sensory approaches, a comprehensive characterization of the chemosensory diversity of Italian white wines.

METHODS: The project will focus on wines of the following appellations/varieties: Arneis, Albana, Erbaluce, Falanghina Fiano, Garganega, Greco di Tufo, Lugana, Nosiola, Pinot Grigio, Ribolla, Traminer aromatico, Trebbiano d’Abruzzo Verdicchio, Vernaccia di San Gimignano, Vermentino. Samples will be collected directly from wineries. About 20 wines will be collected for each appellation/variety. Analyses will include GC-MS and GC-O for the identification and quantification of the most potent impact odorants of each wine type, HPLC, SDS-PAGE, and UV-Vis for the quantification of non-volatile components, E-nose untargeted fast profiling of wine volatile composition, sensory evaluation by means of both rapid and descriptive methodologies. The main pathways of formation of the most relevant aroma compounds will be investigated, as well as their interactions with non-volatile components. Chemoperception mechanisms of selected key odorants will also be studied at the level of receptor-ligand interactions.

RESULTS: The chemical and sensory drivers of Italian white wine intrinsic and perceived diversity will be established, enabling optimized management of winemaking procedures, sustainable long-term strategies for geographical indication protection, tailored marketing and consumers response strategies and preferences.

ACKNOWLEDGMENTS:

This project is funded by Italian Ministry of Education and Research (MIUR), PRIN 2017.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Maurizio Ugliano

University of Verona, Italy,Matteo MARANGON, University of Padova, Italy Fulvio MATTIVI, University of Trento, Italy Giuseppina Paola PARPINELLO, University of Bologna, Italy Paola PIOMBINO, University of Naples, Italy Luca ROLLE, University of Turin, Italy

Contact the author

Keywords

italian white wines, aroma

Citation

Marketing and zoning (“Great Zoning”): researches and various considerations

Dans de précédents travaux sur le zonage “GRANDE ZONAZIONE” (GZ) (“Grand Zonage”), on a traité, entre autre, de la “GRANDE FILIERA” (GF) (Grande filière) où parmi les 54 descripteurs prévus pour lire et évaluer par exemple un zonage, sont compris aussi la Communication

Challenges and opportunities for increasing organic carbon in vineyard soils: perspectives of extension specialists

Increasing soil organic carbon (SOC) in vineyards enhances soil health with associated benefits for climate change resilience and mitigation.

Does treatment of grape juice with aspergillopepsin-i influence wine aroma?

Acid aspergillopepsins-i (ap-i) have been suggested for use in winemaking due to their ability to degrade proteins, which reduces haze formation and the necessity for bentonite to achieve protein stability. These endopeptidases cleave non-terminal amino acid bonds of proteins, resulting in their degradation.

Strigolactones as possible elicitors in sunburn defense mechanisms in grapes: preliminary results

Due to altered climatic conditions, grape berry sunburn has become one of the main challenges in contemporary viticulture.

New oenological criteria for selecting strains of Lachancea thermotolerans for wine technology

The study conducted various fermentations of different grape juices using various strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Because of the new conditions caused by climate change, wine acidity must be influenced as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real options to mitigate the impact of climate change in wine production.