 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

Study of cross-modal interactions through sensory and chemical characteristics of italian red wines

This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment.

The influence of initial phenolic content on the outcome of pinot noir wine microoxygenation

Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported

Efficient irrigation strategies and water use reduction in the high quality production regions of Priorat and Montsant (Spain)

Priorat and Montsant Appellations of Origin are located in the south of Catalonia (North‐East Spain), under severe Mediterranean climatic conditions

Comparison of fortified, sfursat and passito winemaking techniques for the enhancement of the oenological potential of the black grape cultivar Moscato nero d’Acqui (Vitis vinifera L.)

One of the key factors of the economical development of viticulture and wine industry in specific limited areas is the exploitation of ancient, local grape varieties. Therefore, in recent years the growing interest to rediscover minor varieties, previously cultivated, has promoted many studies. With this regard, the focus of this study was the Vitis vinifera L. cultivar Moscato nero d’Acqui, nowadays found only in old vineyards in the Acqui zone (North-West Italy). In particular, the aims of this work were: i) to investigate secondary metabolites profile of the grapes, and ii) to evaluate the attitude to the production of special wines.

Is the consumer ready for innovative fruit wines?

AIM: Wine consumption in the last fifteen years showed a decrease in Europe [1]. New alternatives of wines appeared on the market. Those beverages are obtained by blending wines and fruit juices or flavoring wines with artificial or natural aromas and have medium alcohol content (from 8 to 10.5%) [2]. Recently, an innovative fruit wine has been proposed obtained by co-fermenting grape must and kiwi juice [3] whose potential attractiveness to consumers should be exploited. However, differences in product acceptability and perception, as well as the individuals’ willingness to consume and pay could change in function of subjects socio-demographic characteristics. The target group selected is represented by young adults (18-35 years old) consumption groups.