Macrowine 2021
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


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.


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.


Azienda Agricola f.lli Tedeschi is acknowledged for financial support


Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article


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


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


Related articles…

Definition and planning of viticultural landscapes case study in the “Côtes du Rhône Gardoises”

Les préoccupations actuelles autour des paysages viticoles vont au-delà des clichés promotionnels développés par les stratégies marketing. En effet, les paysages sont aujourd’hui au cœur d’une demande sociale croissante qui se traduit par différentes lois (la loi paysage de 1993, le paysage reconnu comme patrimoine commun de la nation par la loi n°95-101, la création du Conseil national du paysage par arrêté du 8/12/2000).

Metodología para la zonificación de áreas vitícolas: aplicación en un area modelo del Penedés

Se propone una metodología para la zonificación del viñedo, a partir de las características climáticas, edáficas y geomorfológicas, en una área de 3700 ha del Penedés


The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Does the location of wine cellars have significant impact on the evolution of madeira wine polyphenols?

Unlike table wines, Madeira Wine (MW,17-22% ABV) benefits from a long aging period under thermo-oxidative aging conditions, during which it gains its unique and complex flavour. A broad study is ongoing and aims to assess if the differences in the storage conditions impact significantly the evolution of MWs during canteiro aging. Considering that polyphenols have a significant role in the wine aging, we intended to appraise if there are significant differences in the evolution trends of polyphenols of MWs aging in different cellars under canteiro. Different MWs were aged into brand-new oak casks in two different wine cellars, one in Funchal (B) and other in Caniçal (Z). Temperature and humidity data were sensor recorded. RP-HPLC-DAD was used to perform the identification and quantification of polyphenols [1]. CIELab parameters were also assessed, using an UV-Vis spectrophotometer.

Extracellular substances of lactic acid bacteria interests in biotechnological practices applied to enology

Extracellular substances (ECS) represent all molecules outside the cytoplasmic membrane, which are not directly anchored to the cell wall of microorganisms living through a planktonic or biofilm phenotype. They are the high-biomolecular-weight secretions from microorganisms (i.e. extracellular polymeric substances – EPS – proteins, polysaccharides, humic acid, nucleic acid), and the products of cellular lysis and hydrolysis of macromolecules. In addition, some high- and low-molecular-weight organic and inorganic matters from environment can also be adsorbed to the EPS. All can be firmly bound to the cell surface, associated with the EPS matrix of biofilm, or released as being freely diffusing throughout the medium.