 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

Integration of wine cultivation history for characterizing the terroirs of Côte d’Or (Burgundy, France)

Les aires d’appellations de la Côte d’Or résultent d’une sélection humaine empirique, historique et évolutive en adéquation avec les facteurs naturels. Afin de comprendre quels facteurs naturels et humains agissent sur le caractère et l’évolution des terroirs des Côtes de Nuits et de Beaune, une méthodologie de recherche a été développée. Elle s’articule autour de deux axes, la caractérisation physique des lieux-dits viticoles et l’historicité de la qualité de ces lieux-dits. Le travail avec un S.I.G permet d’étudier l’évolution spatiale et temporelle de la qualité.

Grapevine productivity modelling in the Portuguese Douro Region

In Portugal, and particularly in the Demarcated Region of Douro (DDR), wine production has a great tradition, producing the unique and worldwide famous Port wine as well as other remarkably good table wines. In this study the impact of projected climate change to wine production is analysed for the DDR. A statistical grapevine yield model (GYM) is developed using climate parameters as predictors.

Field-grown Sauvignon Blanc berries react to increased exposure by controlling antioxidant homeostasis and displaying UV acclimation responses that are influenced by the level of ambient light

Leaf removal in the bunch zone is a common viticultural practice with several objectives, yet it has been difficult to conclusively link the physiological mechanism(s) and metabolic berry impact to this widely practiced treatment. We used a field-omics approach1 in a Sauvignon blanc high altitude model vineyard, showing that the early leaf removal in the bunch zone caused quantifiable and stable responses (over years) in the microclimate where the main perturbation was increased exposure. We provide an explanation for how leaf removal leads to the shifts in grape metabolites typically linked to this treatment and confirm anecdotal evidence and previous reports that leaf removal treatment at an early stage of berry development affects “quality-associated” metabolites (monoterpenes and norisoprenoids).

Chemical and colorimetric study of copigmentation between malvidin-3-O-glucoside and wine polyphenols and polysaccharides

The objective of this work was to perform a colorimetric study of the copigmentation between malvidin-3-O-glucoside, one of the main anthocyanins in red wines,

The use of remote sensing in South-African terroir research

The diversity of soil types in the Western Cape of South Africa leads to high levels of within-vineyard variability. Multispectral remote sensing has received a lot of attention recently in the South-African wine industry in an attempt to identify and deal with this variability.