 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

Observatoire Grenache en Vallée du Rhône: incidence du terroir sur la composition polyphénolique des raisins et des vins

The Grenache observatory was created in 1995. The object of this 24 parcels network, covering main Rhone Valley soils, is to state the effect of pedo-climatic conditions on plant physiology and wine characteristics. The results concerning colour and tanins show a very important diversity in Grenache behaviour.

Evaluation of the impact of different amelioration techniques on the chemical composition and sensory characteristics of smoke impacted wines

AIM: The increasing incidences of wildfires in wine grape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of wine grapes and adversely affect wines made from smoke exposed grapes.

Vine phenology and climate in Bordeaux, since the beginning of the XIXth century

We analyze the effects of climate (temperature and pluviometry) on the phenologic stages of the vine (débourrement, flowering, ripening and grape harvest). We rebuilt time series starting from the beginning of the XIXth century for the Medoc and the area of Bordeaux, data very seldom mobilized by researchers.

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Intelligent article to control the internal pressure in continue in bottles

An intelligent packaging might, among others, provide information and allow monitoring of the quality of the packed product or its surrounding environment. A recent project on micro-flow wine bottles closed with aluminium screw cap and tightness liner, highlighted the importance of monitoring the internal overpressure continuously, in real-time and at least for 72 hours, since the internal pressure on the tightness liner and the micro-flow are related. Real-time and continuous measurements are not the standard methods of measurement of the overpressure, yet. The most used equipment for the determination of the pressure in wine bottle is the aphrometer, a destructive device that supplies a single value of pressure.