 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

Mapping plant water status to indirectly assess variability in grape flavonoids and inform selective harvest decisions

Plant water stress affects grape (Vitis vinifera L.) berry composition and is variable in space due to variations in the physical environment at the growing site. Could we use water status maps as a sensitive tool to discriminate between harvest zones?

Aroma characterisation of mold resistant sparkling wines produced in a warm-temperate area

In recent years, resistant varieties have returned to the attention of the wine sector as a response to climate change and the reduction of pesticides in grapevine management, which is the main culprit of pesticide use in European agriculture. In this context, the production of sparkling wines could be strongly influenced due to its requirements for a particular balance between sugars and acidity, and the necessity of sound grapes to ensure wine quality. However, these parameters are not the only ones that define the suitability of a grape variety to produce sparkling wine.

Relation between phenolic content, antioxidant capacity, oxygen consumption rate of diverse tannins

The work was aimed at comparing some analytical methods used to characterize oenological tannins and the measure of oxygen consumption rate (OCR), in order to provide oenologists with a rapid method to test the antioxidant capacity of tannin based products and a tool to choose the best suited product for each purpose.

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Evaluation des aptitudes œnologiques des raisins rouges avec l’étude de certains nouveaux indices de maturité phénolique

Pour obtenir des vins d’une certaine gamme, il faut connaître les paramètres liés à la composition de la baie et introduire non seulement les paramètres classiques, c’est-à-dire sucres et acidité, mais aussi les paramètres qui tiennent compte