 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Influence of grape withering on corvina and corvinone aroma composition

Influence of grape withering on corvina and corvinone aroma composition

Abstract

AIM:Valpolicella is a wine region located in Italy north-east, famous for the production of dry and sweet red wines from withered grapes, including Amarone and Recioto. The aim of this study is to understand the influence of the withering process on Corvina and Corvinone wines aroma profiles.

METHODS:Wines were produced with a standard red wine winemaking protocol with Corvina and Corvinone grapes from different Valpolicella vineyards and vintages. In consideration of the local traditional practice of post-harvest withering of the grapes, wines from each vineyard were obtained from either fresh and withered grapes. Wines were analysed by Solid Phase Extraction and Solid Phase Micro Extraction gas chromatography coupled to mass spectrometry.

RESULTS:Within each variety, multivariate analysis showed a greater effect of the withering process compared to grape geographical origin. Withered grapes wines exhibited higher content of norisoprenoids, in particular TPB, vitispirane e β-damascenone, with increases up to 2,8-folds compared to wines produced with fresh grapes. Withering also induced an increase in benzenoids such as vanillin, methyl vanillate, ethyl vanillate and benzyl alcohol. Terpene content of withered wines was lower compared to fresh grape wines except for β-citronellol which generally increased. Wine esters content, except ethyl butanoate, generally decreased with grape withering.

CONCLUSIONS:

The withering process deeply changes wines aroma profile. Modifications induced by withering cannot be simply ascribed to the concentration effect of evaporation, but involve more complex phenomena affecting grape and yeast metabolism.

ACKNOWLEDGMENTS:

Azienda Agricola f.lli Tedeschi is acknowledged for financial support

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Giovanni Luzzini

University of Verona,Davide SLAGHENAUFI, University of Verona Maurizio, UGLIANO, University of Verona

Contact the author

Keywords

amarone, valpolicella, withered grapes wines, red wines aroma

Citation

Response of Albariño to local environmental conditions in Uruguay

Albariño is a white cultivar that has been recently promoted in Uruguay due to its ability to maintain high berry quality even in adverse climate conditions during ripening. This study aims to assess the effect of different topographic conditions on Albariño agronomic behavior and oenological potential.

Can soil water content be used as a predictor of predawn leaf water potential for deficit irrigation scheduling? A case study at Alentejo wine region

Water and heat stress impose new challenges to irrigation management in the Mediterranean areas. This reality has a major impact on the vineyard ecosystem, particularly on the scarce water resources of the Alentejo region (South Portugal). To mitigate this problem, irrigation management should focus on optimizing yield and fruit quality per volume of water applied. This work aims to discuss the use of predawn leaf water potential and soil water status relationships as a decision tool for irrigation management taking as basis data from a field trial where two deficit irrigation strategies were compared.

Banques de données biologiques annuelles par terroir et optimisation des itinéraires culturaux

In addition to studies on the edaphic and landscape characteristics of the environment (Dolédec, 1995), the characterization of the physiology of the vine and of parasitism during its vegetative cycle represents an essential component of knowledge and management of the terroirs.

Wine lees: characterization and valorization by kombucha fermentation

Winemaking generates various types of residues (vine shoots, stalks, pomace, wine lees and filtration cakes) which can have a notable environmental and economic impact. Wine by-products are rich in bioactive compounds and therefore their valorization can be beneficial on different levels.

“Zonation”: interpretation and estimation of “Great zonation” (GZ) following the base methodology of “GRANDE FILIERA” (GF) (Great chain)

Dans des travaux précédents sur le zonage, on a traité de la « Grande Filière », du « terroir », du « territoire », de la «″Terra »″ (« Terre »”), des « Petits zonages ou sub-zonages », du « Grand Zonage », de la qualité (nous en avons classifié plus de quatre-vingt-dix), des « Grands Objectifs » (GO) de l’activité vitivinicole et des moyens utilisés pour les atteindre. Dans le « GRAND ZONAGE » (GZ) nous avons précisé que pour zoner, nous partons des aspects