 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

STATISTICAL COMPARISON OF GROWTH PARAMETERS OF NINE BIOPROTECTION STRAINS IMPLEMENTED ON ARTIFICIALLY CONTAMINATED SYNTHETIC MUST

In recent years, consumer demand for products without chemical additives increased, becoming a priority for the wine sector. SO₂ is widely used for its multiple properties including antiseptics, antioxidants and antioxidasics and the strategy of bioprotection in winemaking represents now an alternative to this chemical additive. In oenology, results have highlighted the interest of bioprotection to limit the development of microorganisms like Hanseniaspora uvarum and thus reduce the doses of sulphite. Indeed, this species is considered because of its acetic acid and methyl butyl acetate production, the latter can cover the varietal character of wines.

Are biochemical markers the key to predicting wine aroma balance?

Wine aroma quality is a complex interplay of factors like terroir, vinification techniques, that modulate aroma compound composition.

Caractéristiques édaphiques et potentialités qualitatives des terroirs du vignoble languedocien

Dans le vignoble languedocien, les potentialités qualitatives des terroirs dépendent surtout de leurs caractéristiques édaphiques : la fertilité agronomique d’une part et sa nature géopédologique d’autre part.

Beyond colors of rosé wines: impact of origin and winemaking technology on their color, polyphenol and thiol compositions

Rosé wine consumption is rapidly increasing with its market share in France that has grown from 11 % to 32 % in less than 20 years. A recent trend is also to produce rosé wines with lighter colors. Varieties, terroir and technology certainly have an influence on rosé wine colors.

Overcoming habit formation in the production of wine

Evidence indicates that climate change affects the environment, human health, and well-being via drought, increasing greenhouse effect, and climatic catastrophes. As the wine sector is also negatively affected by climate change, the role of climate change mitigation and adaptation policies is important in wine production. One example of an adaptation policy is the implementation of grapevine genetics (duchene, 2016), while organic farming may be used as an approach to mitigate the consequences of climate change (vinci et al., 2022). To this end, the european commission’s objective is to reach the european green deal target of at least 25% of the european union’s agricultural land under organic farming by 2030.