 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 Aromatic profile evolution of corvina, corvinone and rondinella grapes during withering

Aromatic profile evolution of corvina, corvinone and rondinella grapes during withering

Abstract

AIM AND METHODS: Grape withering is one of the key steps in the production of the most renowned red wines of the Valpolicella area, namely Amarone and Recioto. This practice, which was already used since Roman times, entails important modifications in grape composition and in the chemical and sensorial characteristics of the corresponding wines, especially in terms of aromatic profile. The aim of this research is evaluating the aromatic evolution during grape withering of the three main varieties used in Valpolicella wines: Corvina, Corvinone and Rondinella.Samples of the three varieties were analyzed at harvest and at different stages of withering, namely10%, 20% and 30% of weight loss. Free and glycosidically bound compounds were extracted and analyzed using Gas Chromatography- Mass Spectrometry (GC-MS).

RESULTS: For all the samples the data were normalized to eliminate the effect of concentration due to grape dehydration. Terpene content and evolution varied considerably in relationship to grape variety. Corvinone was richer in cyclic terpenes (including phellandrene, limonene, and cymene) and they decreased during withering. Conversely, Corvina was richer in linalool, with a peak at 20% of weight loss. Also glycosylated nerol and geraniol were more abundant in Corvinone grapes, peaking at 20% of weight loss. Complex patterns of evolution were also observed for free and glycosylated benzenoids (mostly benzyl alcohol, vanillin, and methyl vanillate), which increased in Corvina and Corvinone while tended to decrease in Rondinella.

CONCLUSIONS:

The present results highlighted a variability between the different classes of aromatic compounds and between the three different varieties due to metabolic changes that do not depend solely on grape dehydration. As such, the results highlight the need for further investigations in the aromatic evolution of the grapes during the grape withering, with the aim of developed improved control strategies for Amarone and Recioto production.

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Jessica Anahi Samaniego Solis

University Of Verona – University of Verona, Giacomo CRISTANELLI, University of Verona Giovanni LUZZINI, University of Verona Davide SLAGHENAUFI, University of Verona Maurizio UGLIANO, University of Verona

Contact the author

Keywords

grape withering; terpenes; corvina; corvinone; rondinella

Citation

The importance of soil and geology in tasting terroir; a case history from the Willamette valley, Oregon

Wines differ from each other based on seven different factors: the type of grape; the bedrock geology and resulting soils; the climate; the soil hydrology; physiography of the site; the winemaker and the vineyard management techniques. The first five of these factors make up what the French call terroir, “the taste of the place”.

Molecular cloning and characterization of UDP-glucose: furaneol glucosyltransferase gene from Japanese

2,5-Dimethyl-4-hydroxy-3(2H)-furanone (furaneol) is an important aroma compound in fruits, such as pineapple and strawberry, and is reported to contribute to the strawberry-like note in some wines. Several grapevine species are used in winemaking, and furaneol is one of the characteristic aroma compounds in wines made from American grape (Vitis labrusca) and its hybrid grape, similar to methyl anthranilate. Muscat Bailey A is a hybrid grape variety [V. labrusca (Bailey) x V. vinifera (Muscat Hamburg)], and its wine is one of the most popular in Japan. The inclusion of Muscat Bailey A in the ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine (OIV)’ in 2013 has further fueled its popularity among winemakers and researchers worldwide.

Historical terraced vineyards – heritage and nature conservation strategies

Historical terrace vineyards are simultaneously impressive documents of the human inclination to design, sites for the production of high quality wines and habitats for a rich variety of flora and fauna

The environmental footprint of selected vineyard management practices: A case study from Logroño (La Rioja) Spain

Viticulture is globally important for socioeconomic and environmental reasons. The EU is globally leading grape and wine production, and Spain is among the top grape and wine producers. As climate change affects viticulture, mitigation and adaptation are crucial for protecting grape production. In this research work, data on viticultural management practices such as soil cultivation, irrigation, energy, machinery, plant protection and the use of fertilizers from vineyards located in Logroño (La Rioja) have been obtained.

Innovative approach to energy efficiency benchmarking in the wine sector

The wine industry, a key sector for the European Union’s economy, exhibits significant energy consumption, amounting to approximately 1,750 million kWh annually within this geographic context, with major contributions from Italy, France, Spain, and Portugal (Fuentes Pila et al., 2015).