 IVES 9 IVES Conference Series 9 From vineyard to bottle. Rationalizing grape compositional drivers of the expression of valpolicella aroma ‘terroir’

From vineyard to bottle. Rationalizing grape compositional drivers of the expression of valpolicella aroma ‘terroir’

Abstract

AIM: Valpolicella is a renowned Italian wine-producing region (Paronetto, 1981). Wines produced in its different sub-regions are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity. Aroma is the product of a biochemical and technological series of steps (Kotseridis, et al., 1999), as well as one of the most important features in the expression of the geographic identity and sensory uniqueness of a wine. The aim of this study was to investigate the volatile chemical composition of wines obtained from grapes harvested in selected vineyards during three consecutive vintages, assess the existence of recurring patterns that could represent unique aroma chemical signatures and to identify key grape compositional features underling such aroma signature.

METHODS: Corvina and Corvinone grapes were harvested from five different vineyards located in two sub-regions within Valpolicella during three consecutive vintages. Winemaking was performed under standardized conditions. Free volatile compounds and glycosidic precursors were analysed with GC-MS analysis co. Sensory characteristics of the wines have been investigated through sorting tasks performed with semi-trained panel.

RESULTS: Application of multivariate data analysis techniques allowed to identify volatile chemical patterns representing the unique aroma chemical signature of the geographical origin of each wine regardless of vintages. The main drivers associated with these chemical signatures were terpenes (linalool, α-terpineol), norisoprenoids (vitispirane, TDN, TPB), and, unexpectedly some fermentation derived esters. Wines’ terpenes content was related with grapes terpenes pool. In particular variations in wine linalool content were strongly associated with the grape content of different linalool forms. Finally, in the case of esters, a strong correlation between grape content of yeast assimilable nitrogen (YAN) and wine ester content was observed, further broadening the boundaries of vineyard factors able to influence wine aroma. Patterns of odor similarities were observed during sensory evaluation, indicating a recurring association between geographical origin and occurrence of aroma compounds such as linear and cyclic terpenes, esters or norisoprenoids.

CONCLUSIONS:

This study provides evidence for the existence of volatile chemical signatures that are representative of geographical origin. Identification of grapes compositional characteristics related to the main drivers of wines chemical signature provides clues to support producers in identifying and managing appropriate vineyard and/or winemaking practices, in the quest of producing wines expressing their sense of place and ‘terroir’

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Giovanni Luzzini

University of Verona,Davide SLAGHENAUFI, University of Verona Maurizio, UGLIANO, University of Verona Jessica, SAMANIEGO-SOLIS, University of Verona Riccardo TEDESCHI, Azienda Agricola F.lli Tedeschi

Contact the author

Keywords

chemical signature of geographical identity, red wine aroma, valpolicella, terroir, crus

Citation

Evaluation of Acıkara (Vitis vinifera L.) native grape variety of anatolia for red wine production potential

The acıkara grape variety, a nearly forgotten native black variety in Anatolia/Turkey, has recently gained interest in its potential for producing high-quality wine from producers and consumers. The potential of producing high-quality red wine from the Acıkara grape variety (vitis vinifera), which is cultivated on the elmalı/antalya in the highland (1100 m altitude) of western mediterranean region, was investigated, and the suitability of the wine’s characteristics associated with high-quality red wine was determined.

Mapping climate and bioclimatic indices at high-resolution in vineyard regions

Many of the world’s vineyard regions are located in regions of complex terrain, with the result there is significant local climate variation.

Composition and molar mass distribution of different must and wine colloids

A major problem for winemakers is the formation of proteinaceous haze after bottling. Although the exact mechanisms remain unclear, this haze is formed by unfolding and agglomeration of grape proteins, being additionally influenced by numerous further factors.

New methods and technologies to describe the environment in terroir studies

The concept of terroir in viticulture deals with the influence of environmental factors on vine behaviour and grape ripening. Recent advances in technology, in particular computer technology, allow a more in-depth study of the environment. Geomorphology can be studied with digital Elevation Models (DEM). Soils can be surveyed with geophysics.

Development of a LC-FTMS method to quantify natural sweeteners in red wines

The quality of a wine is largely related to the balance between its sourness, bitterness and sweetness. Recently, molecules coming from grapes have been showed to notably contribute to sweet taste of dry wines. To study the viticultural and oenological parameters likely to affect their concentration, their quantification appears of high interest and subsequently requires powerful analytical techniques. Therefore, a new method using liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) was developed and validated to quantify epi-DPA-3′-O-β-glucopyranoside acid (epi-DPA-G) and astilbin, sweet molecules identified in wine. Three gradients were tested on five different C18 columns (Hypersil Gold, HSS T3, BEH, Syncronis and Kinetex).