 IVES 9 IVES Conference Series 9 Approaches to the classification of wine aroma aging potential. Applications to the case of Valpolicella red wines

Approaches to the classification of wine aroma aging potential. Applications to the case of Valpolicella red wines

Abstract

AIM: Unlike most of other foods, wine sensory quality is thought to reach a peak after an aging period. In the case of the Valpolicella red wines, the PDO regulation requires wines to undergo a minimum period of aging comprised between one and four years depending on the wine type. During this period many changes in wine composition take place, including significant modifications to wine aroma composition, through a wide range of acid hydrolysis reactions, cyclization, rearrangements and oxidations, that to date are only partly understood. Among these, hydrolysis of esters and glycosidic precursors is considered central to wine aroma evolution. Wines with higher content of precursors are expected to have greater aroma potential. However, acid-catalysed degradation also takes place during wine aging, so that the actual content of a given volatile compound after a period of aging is given by the balance between acid-driven release and degradation. The aim of this study was to investigate the fate of some volatile aroma compounds important for the sensory profile of Valpolicella wine.

METHODS: Different Valpolicella wines obtained from grapes harvested in different vineyards and vintages were submitted to two different ageing protocols. In one case wines were kept for 30 days at 16°C and 40 °C (Slaghenaufi et al. 2019) the latter simulating an aging of approximately one years. In the second case, harsher conditions were applied, consisting of 60°C (±0.2°C) for 0, 48, 72, and 168 (Silva Ferreira et al. 2003). Free volatile compounds and glycosidic precursors were analysed with SPE- and SPME-GC-MS techniques.

RESULTS: Several classes of compounds of varietal and fermentative origin like esters, terpenes, norisoprenoids and to a lesser extent of some benzenoids were affected by aging. In particular aged wines were characterized by increased content of 1,4- and 1,8-cineole, p-cymene and p-menthane-1,8-diol, branched chain fatty acids ethyl esters, TDN, TPB, vitispirane, and 2,6-dimethoxyphenol. The application of the harsh aging treatment allowed to highlight highly significant relationships between cineole occurrence in aged wines and linalool content of the young wine, in particular the ratio between glycosylated and free forms. Furthermore, most of acetic and ethyl esters were found to decrease with aging in an amount correlated to their initial content.

Conclusions

Occurence and amount of many compounds in aged wines was correlated to the composition of specific compounds in young wines. In particular in aged wines cineole occurrence was linked to linalool content, providing useful clues for the selection of young wines with specific aging attitude.

ACKNOWLEDGMENTS

Azienda Agricola f.lli Tedeschi is acknowledged for financial support

DOI:

Publication date: September 13, 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

aging treatment, cineoles, linalool, balsamic aroma, valpolicella

Citation

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Application of high power ultrasounds during red wine vinification

Wine color is one of the main organoleptic characteristics influencing its quality. It is of especial interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible of wine color, compounds that are mainly located inside the skin cell vacuoles. Moreover, these phenolic compounds not only influence color but also other organoleptic properties such as body, mouthfeel, astringency and flavour. The transference of phenolic compounds from grapes to must during vinification is closely related with the type of grapes and the winemaking technique.

Viticultural practices: past, present and future

Practices in viticulture have greatly evolved in the last five decades. There were three objectives: improvement in the quality of the products, reduction in the production costs through mechanization

Cover crop management and termination timing have different effects on the maturation and water potentials of Glera (Vitis vinifera L.) in Friuli-Venezia Giulia

Inter-row soil tillage in vineyards, stimulates vigor and production due to the absence of competition for water and nutrients, however negatively affects organic matter content, soil erosion, and compaction, resulting in reduced fertility. In this study, we investigated the effects of different cover crop management approaches, including cultivation type and termination timing, on the physiological and productive responses of a Glera vineyard.
The experimental trial was conducted in Precenicco (UD) from 2019 to 2021. A commercial mixture for autumn cover cropping was sown in alternating rows, and the sowing pattern was changed each year.

Simulating single band multispectral imaging from hyperspectral imaging: A study into the application of single band visible to near-infrared multispectral imaging for determining table grape quality

To be accepted by the market and consumers table grapes need to meet certain requirements in terms of physical and chemical quality parameters.