 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 grapes origin and yeast strain on aroma profile of corvina and corvinone dry passito wines

Influence of grapes origin and yeast strain on aroma profile of corvina and corvinone dry passito wines

Abstract

AIM: Valpolicella is a wine region characterized by a wide use of the technology of grape drying for the production of two red passito wines, recognized as PDOs, “Recioto della Valpolicella” and the most famous “Amarone della Valpolicella”. Geographical origin of the grapes can influence wine composition by grape chemical composition yeast behaviour during fermentation. This study investigates the impact of different commercial yeast strains on aroma profiles of wines produced with withered grapes of different origins. In addition, the influence of spontaneous fermentation is also considered.

METHODS: Experimental red wines were produced with a standard winemaking protocol with withered Corvina and Corvinone grapes obtained from two different geographical areas within the Valpolicella region. Fermentations were carried out with four different commercial yeasts plus a spontaneous fermentation. Wines were analysed by means of SPE- and SPME-GC-MS techniques and sensory analysis (sorting task).

RESULTS: Data analysis of volatile chemical compounds showed significative difference for several compounds both for yeast strain and grape origins, with the latter playing a major role. Differentiation attributable to grape origin was related to different contents of terpenes, norisoprenoids, benzenoids and C6 alcohols. Differences due to yeast strains were mostly associated with esters, alcohols and acids. Certain compounds primarily associated with grape, like geraniol, 3-hydroxy-β-damascone and vanillin, were also affected by yeast strain. Spontaneous fermentations were characterized by higher levels of ethyl acetate and acetic acid, above the detection threshold. In agreement with chemical data, sorting tasks indicated that grape area of origin played a major role. In both varieties, spontaneous fermentations resulted in a single sensory cluster, regardless of grape geographical origins.

CONCLUSIONS:

Most volatile compounds were primarily affected by grape composition, while the contribution of yeast was lower. Sensory analysis also confirmed this observation, since grape origin had a greater influence than employed yeast. Concerning spontaneous fermentations, we found increased content of unpleasant compounds and a loss of sensory diversity associated with grape origin. These results highlight the primary importance of grape composition to the expression of aroma attributes related to geographical origin.

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 Riccardo TEDESCHI, Azienda Agricola F.lli Tedeschi

Contact the author

Keywords

yeast, grape origin, spontaneous fermentation, amarone della valpolicella, red wines aroma

Citation

Contribution of viticultural and oenological factors to the aromatic potential of white Colombard wines from the south west of France Gascony vineyard

The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.

Evaluating South African Chenin blanc wine styles using an LC-MS screening method

Sorting Chenin blanc is one of the most important white wine cultivars in South Africa. It has received a lot of attention and accolades in the past years and more research than ever is dedicated to this versatile cultivar. According to the Chenin blanc association of South Africa, there are three recognized dry wine styles, Fresh and Fruity (FF), Rich and Ripe Unwooded
(RRU), and Rich and Ripe Wooded (RRW). They are traditionally established with the aid of expert sensory evaluation, but the cost and the (subjective) human factor are aspects to be taken into account. A more objective and possibly robust way of assessing and attributing these styles can be the use of chemical analysis.

Spatial characterisation of terrain units in the Bottelaryberg-Simonsberg-Helderberg wine growing area (South Africa)

The first South African wine was made by Jan van Riebeeck on the second of February 1659. His initial determination to produce wine at the Cape refreshment station was continued by other governors

Late leaf removal does not consistently delay ripeningin semillon in Australia

Context and purpose of the study ‐ An advancement of grapevine phenological development has been observed worldwide in the last two decades. In South Australia this phenomenon is even more accentuated since grapevine is often grown in a hot climate. The main consequences are earlier harvests at higher sugar levels which also result in more alcoholic wines. These are deemed undesirable for the Australian wine industry with consumer preferences shifting towards lower alcohol wines. Vineyard practices can be implemented to control and delay ripening. Amongst them, apical late leaf removal has been successfully applied in Europe to delay ripening by up to two weeks in Sangiovese, Aglianico and Riesling. In those studies, no negative effects were observed on grape colour, phenolics and on the carbohydrate storage capacity of the vines. To date, this technique has not been studied in Australia. In this study late leaf removal, apical to the bunch zone was applied to the variety Semillon for four seasons and compared to an untreated control.

Effect of pre-fermentative cold soaking and use of different enzymes on the chemical and sensory properties of Catarratto wines

The wine industry widely recognizes that early-harvested grapes or those with uneven ripeness at harvest can produce wines with an “unripe fruit” mouthfeel [1,2]. Despite this, it is still unknown which compounds cause these sensory flaws or the most effective winemaking techniques to address them.