 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

Improvement of the red wine AOC Grignolino d’Asti typicality using some technological innovations

L’AOC Grignolino d’Asti (20000 hl environ de production) est un vin de la province de Asti, produit avec le raisin rouge du cépage de même nom originaire du Piémont (Nord-Ouest d’Italie).

Evaluation of viticultural measures to delay ripening of Vitis vinifera ‘Grüner Veltliner’

Context and purpose of the study. `Grüner Veltliner´ is the most important Austrian white quality wine variety, which is mainly used to produce primary fruity wines.

Hydraulic redistribution and water movement mechanisms in grapevines

Plants have been shown to redistribute water between root sections and soil layers along a gradient of decreasing water availability. One benefit of this hydraulic redistribution is that water can be transported from roots in wet soil to others in dry soil, delaying the onset of water stress and increasing root longevity in dry environments. Grapevines are thought to redistribute water laterally across the trunk from wet to dry portions of the root system. However, it is unknown whether the phloem contributes to such water redistribution.

Phenolic composition and physicochemical analysis of wines made with the syrah grape under double pruning in the Brazilian high-altitude cerrado

Wine growing has proven to be a development opportunity for agribusiness in several new regions of brazil, including the federal district. There are more than ten existing wineries, established in the last five years. Through the double pruning system, which consists of trimming the growing shoots in the summer and positioning the ripening of the fruits in a cooler period of the season, the grapes are sought to ripen more completely. The syrah variety has shown excellent adaptation to this cycle management model.

Wine microbial diversity and cross-over applications: emerging results and future perspectives

AIM: Cross-over applications are an emerging technological approach in food microbiology where a microorganism from one traditional specific fermentation process is used to improve quality and safety in another agri-food production/chain (Dank et al., 2021). A complex microbial diversity is found in association with fermentation in wine, including Saccharomyces, non-Saccharomyces and malolactic bacteria, all microorganisms versatile in terms of enological utilisation (Tempère et al., 2018). Here, we propose a systematic literature review highlighting the existing trends and possible future applications related to cross-over exploitation of wine-related microbiota.