 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

Nitrogen metabolism in Kluyveromyces marxianus and Saccharomyces cerevisiae: towards a better understanding of fermentation aroma production

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.

Relationships between vineyard soil physiochemical properties and under-vine soil cover as potential drivers of terroir in the Barossa

Aims: Soils are an intrinsic feature of the landscape and have influenced culturally and economically important terroir delineation in many wine-producing regions of the world. Soil physiochemical properties govern a wide array of ecosystem services, and can therefore affect grapevine health and fruit development. These physiochemical properties can reflect a combination of factors,

Premiers résultats d’une étude des caractéristiques analytiques et sensorielles de vins de Syrah selon leur terroir

A set of Syrah plots covering a wide range of terroirs distributed in the vineyards of the Rhone Valley and the Mediterranean South is examined through their oenological and sensory characteristics. The multidimensional analysis of data leads to the following groupings: (1) A group of unstructured wines with a simple aromatic profile dominated by fruity-floral notes; they come from plots where the ripening conditions have been disturbed by unfavorable climatic conditions, or an excess harvest.

Grapevine drought tolerant ideotypes to adapt viticulture to climate change

Climate change is challenging the resilience of grapevine, one of the most important crops worldwide. Adapting viticulture to a hotter and drier future will require a multifaceted approach that must include new management strategies, increased irrigation efficiency, and the identification of more drought tolerant genotypes.

Managing precision irrigation in vineyards: hydraulic and molecular signaling in eight grapevine varieties

Understanding the physiological and molecular bases of grapevine responses to mild to moderate water deficits is fundamental to optimize vineyard irrigation management and identify the most suitable varieties. In Mediterranean regions, the higher frequency of heat waves and droughts highlights the importance of precision irrigation to meet vine water demands and demonstrates the necessity for a deeper understanding of the different physiological responses among varieties under water stress. In this context, previous reports show an interplay between stomatal regulation of transpiration and changes in leaf hydraulic conductivity, also with the involvement of aquaporins (AQPs), particularly under water stress. However, how those signaling mechanisms are regulated in different grapevine varieties along phenological phases is unclear.