 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 Identification of aroma markers in amarone wines

Identification of aroma markers in amarone wines

Abstract

AIM AND METHODS: Amarone is an Italian red wine produced in the Valpolicella area, in north-eastern Italy. Due to its elaboration with withered grapes, Amarone is a rather unique example of dry red wine. However, there is very limited data so far concerning the volatile composition of commercial Amarone wines, which also undergo a cask aging of 2-4 years before release. The present work aims at characterizing the aroma composition of Amarone and to elucidate the relationships between chemical composition and sensory characters. The analysis of 17 Amarone commercial wines from the same vintage (2015) was carried out by means of Gas Chromatography-Mass Spectrometry (GC-MS) and extracted by Solid Phase Extraction (SPE) and Solid Phase Micro Extraction (SPME). In addition, the sampled wines were subjected to a sensory evaluation in the form of sorting task.

RESULTS: 70 volatile compounds were successfully identified and quantified, 30 of which were present in concentrations above their odor thresholds in all the samples. Using the odor activity value (OAV), the compounds that potentially contribute to Amarone perceived aroma are b-damascenone, ethyl and isoamyl acetate, ethyl esters (hexanoate, octanoate, butanoate, 3-methybutanoate), 4-ethyl guaiacol, 3-methylbutanoic acid, dimethyl sulfide (DMS), eugenol, massoia lactone, 1,4-cineol, TDN, cis/trans-whisky lactone. In certain samples, high OAVs were also observed for 4-ethyl phenol and 1,8-cineole.Results from the sorting task sensory analysis showed three clusters formed. Cluster 1 composed of eight wines and described as “red fruit”, “solvent” and “sweet spices”. Cluster 2 formed by four Amarone was associated mainly with the “animal” and “oak/toasted” attributes. And cluster 3 (five wines) described with the attribute “cooked fruit”.

CONCLUSIONS:

To our knowledge the present research is the first attempt to identify and classify Amarone della Valpolicella commercial wines. This study is still underwork but interesting outcomes have been obtained so far, which could help us to determine if withering could promote the formation of novel aroma compounds.

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Jessica Anahi Samaniego Solis

University of Verona,Giovanni LUZZINI, University of Verona Davide SLAGHENAUFI, University of Verona Maurizio UGLIANO, University of Verona

Contact the author

Keywords

amarone; wine aroma; aroma markers; passito style

Citation

The representation of the vines: from symbol to spectacle

Landscapes such as its representation express values, beliefs and intentions of the individuals and the communities that produce them.

Long-term vineyard sustainability index

The impact of viticulture on soil can be determined by comparing the biophysical properties that represent soil health at a particular site and depth with those same properties in soil considered to represent the ‘pre-vineyard’ state (the headland). Information gathered by this method shows the changes in soil properties following the change to viticulture depend on individual vineyard management and environment.

Extraction of pathogenesis-related proteins and phenolics in Sauvignon Blanc as affected by different

The composition of wine is largely determined by the composition of pre-fermentation juice, which is influenced by extraction of grape components. Different grape harvesting and processing conditions could affect the extraction of grape components into juice. Among these grape components, pathogenesis-related (PR) proteins are of great concern for white wine maker as they are the main cause of haze formation in finished white wine. If not removed before bottling, these PR proteins may progress into haze through the formation of complex with phenolics under certain conditions. Thaumatin-like proteins (TLPs) and chitinases are the main constituents of PR proteins found in protein haze.

Microbial life in the grapevine: what can we expect from the leaf microbiome?

The above-ground parts of plants, which constitute the phyllosphere, have long been considered devoid of bacteria and fungi, at least in their internal tissues and microbial presence there was long considered a sign of disease. However, recent studies have shown that plants harbour complex bacterial communities, the so-called “microbiome”[1]. We are only beginning to unravel the origin of these bacterial plant inhabitants, their community structure and their roles, which in analogy to the gut microbiome, are likely to be of essential nature. Among their multifaceted metabolic possibilities, bacteria have been recently demonstrated to emit a wide range of volatile organic compounds (VOCs), which can greatly impact the growth and development of both the plant and its disease-causing agents.

Smartphone application use as a tool for water supply management

Uruguay had an average annual rainfall of 1200 mm characterized by a high monthly variability, which generates periods of water deficit and excess. The rational water management