 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

Grape variety identification and detection of terroir effects from satellite images

Satellite images are used to determine the reflectance dependency to wavelength in different grape varieties (Cabernet-Sauvignon, Merlot, Pinot Noir, and Chardonnay). The terroir influence is investigated through study of vineyards in France, Brazil and Chile.

Vintage influence on Grenache N, Syrah N and Mourvedre N in Côtes du Rhône (France)

Vintage is part of « terroir ». The aim of this work is to study, through vine and berry parameters, the effect of vintage on the three major red grape varieties in Côtes du Rhône : Grenache N, Syrah N and Mourvedre N. We first characterized vintages 1997 to 2003, highlighting similar features in grape development across the different cultivars since 2001 only.

Study of the sensory dimension of the wine typicality related to a terroir and crossing with their viticultural and oenological characteristics

The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction.

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Effets des pratiques agro-viticoles sur l’activité biologique et la matière organique des sols : exemples en Champagne et en Bourgogne

The notion of terroir covers multiple components, from geology, pedology, geomorphology and climatology (Doledec, 1995), to aspects that are less well identified but which also intervene in the “typicality” of wines. This justifies the “zoning” approach (Moncomble and Panigaï, 1990) to define homogeneous areas, under the same agro-viticultural management and also identified at the product level (Morlat and Asselin, 1992).