 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

Early likovrisi: the new white very early table grape seedless and resistant variety

This paper presents is the create, the study and ampelographic description the new «Early Likovrisi», that was created (2014) in Greece by Pantelis Zamanidis.

Coping with heatwaves: management strategies for berry survival and vineyard resilience

Climate change is leading to an increase in average temperature and in the frequency and severity of heatwaves that is already significantly affecting grapevine phenology and berry composition (Webb et al., 2010). This is compounded by water stress, which is well known to increase the vulnerability of grapevines and berries to heatwaves. In hot climate regions like australia, grape production is only possible due to relatively secure supplies of water for irrigation. However, the upper temperature limits for berry survival of well-watered grapevines remains to be tested.

Volatile analysis of Botrytis contaminated grapes using headspace solid phase microextraction GC-MS

Grapes infected with grey mould due Botrytis cinerea are widespread in vineyards during certain growing conditions.

Impact of cover crop in vineyard on the musts volatile profile of Vitis vinifera L. Cv Syrah

rape aromatic characteristics are very important for the production of quality wines. The concentrations of volatile compounds in grape berries from vines with cover crops have been scarcely studied.

Time stability of visitors’ preferences for preserving the worldwide cultural landscape alto douro wine region

The Alto Douro Wine Region (ADWR) was classified a world heritage site, specifically as a cultural landscape, by UNESCO, in 2001. The well known “Porto Wine” and other high quality wines are produced in the Douro region. As an attraction and touristic site, the cultural site has to meet the needs of more demanding visitors and to compete with a growing number of cultural sites, also classified by UNESCO. To achieve this goal, landscape managers and public authorities have much to profit from knowing and understanding visitors’ preferences regarding the attributes associated to its outstanding universal value.