 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 withering on valpolicella docgs grapes volatile composition

Influence of withering on valpolicella docgs grapes volatile composition

Abstract

AIM: The blend of grapes used in the production of the four Valpolicella PDOs red wines, namely Valpolicella, Valpolicella Classico Superiore, Recioto della Valpolicella and Amarone della Valpolicella is quite unique, and includes two main varieties Corvina and Corvinone, and other minor varieties. To a very large extent all these grapes are only grown in the province of Verona. One of the main characteristics of Valpolicella is the use of grapes that are submitted to post-harvest withering. The aim of this study was therefore to evaluate the evolution of the free and glycosidically-bound volatile compounds in Corvina and Corvinone grapes under real production conditions.

METHODS: Corvina and Corvinone grapes from five different vineyards, at harvest and after 90 days of withering, were obtained from local winery during three consecutive vintages. Grape extracts were prepared with 800 grams of hand-crushed destemmed berries to which 141 mL of ethanol, 400 µg of dimethyl dicarbonate and 80 mg of potassium metabisulphite were added. Bottles were closed with screw caps and kept at 22 ± 1 °C for 14 days, during which they were hand stirred two times per day without opening the caps. Free volatile compounds and glycosidic precursors have been analysed by means of SPE- and SPME-GC-MS methods.

RESULTS: Most free and bound volatile increased in concentration with withering, in agreement with the fact that this process involve a significant degree of water loss (typically around 30%). However, for some compounds a decrease was observed with withering, including free cis-3-hexen-1-ol, 3-hydroxy-β-damascone and methyl salicylate. In the case of terpenes, more complex withering varieties interactions were observed. While in Corvinone all free terpenes increased with withering, in Corvina different patterns were observed, since β-citronellol and other terpenes increased while geraniol, linalool and α-terpineol showed similar content after treatment. Likewise, bound terpenes decreased in Corvina with withering, while in Corvinone they increased in two vintages out of three.

CONCLUSIONS:

Withering is a complex process in which, in addition to the simple water loss, a number of complex biochemical transformations occur inside the grape berry. These can affect volatile compounds of potential sensory relevance for Valpolicella wines in particular terpenes and norisoprenoids. Some variety-related differences in the evolution of certain aroma compounds during withering have been observed, with important consequences for the practical management of post-harvest withering.

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

withered grapes, grape volatile compounds, valpolicella, amarone, recioto

Citation

Consistency of the hydraulic traits and stomatal responses in grapevines with contrasting hydraulic vulnerability

Different from wild species in arid and semiarid conditions, cultivated species are very sensitive to drought and, beyond some stress thresholds, food production is not possible

Towards a better understanding of cultivar susceptibility to esca disease: results from a pluriannual common garden monitoring

Grapevine (Vitis vinifera L.) exhibits a high level of genetic and phenotypic diversity among the approximately 6000 cultivars recorded. This perennial crop is highly vulnerable to numerous fungal diseases, including esca, which is a complex vascular pathology that poses a significant threat to the wine sector, as there is currently no cost-efficient curative method[1]. In this context, an effective approach to mitigate the impact of such diseases is by leveraging the crop’s genetic diversity. Indeed, susceptibility to esca disease appears to vary between cultivars, under artificial or natural infection. However, the mechanisms and varietal characteristics underlying cultivar susceptibility to esca are still unknown.

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

Predictive Breeding: Impact of véraison (onset of ripening) on wine quality

Grapevine breeding focuses on high wine quality and climate-adapted grapevine varieties with fungal disease resistances to be cultivated in a pesticide-reduced and sustainable viticulture.

PRODUCTION OF A FUNCTIONAL BEVERAGE FROM WINEMAKING BY-PRODUCTS: A NEW WAY OF VALORISATION

In the challenge of transforming waste into useful products that can be re-used in a circular economy perspective, winery by-products can be considered as a source of potentially bioactive molecules such as polyphenols. The wine industry generates each year 20 million tons of by-products. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called SCOBY. It belongs to the field of healthy food for which the interest of consumers is growing. The objective of this work was to propose a new functional beverage made from winemaking by-products fermented by a Kombucha SCOBY.