 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

Is the consumer ready for innovative fruit wines?

AIM: Wine consumption in the last fifteen years showed a decrease in Europe [1]. New alternatives of wines appeared on the market. Those beverages are obtained by blending wines and fruit juices or flavoring wines with artificial or natural aromas and have medium alcohol content (from 8 to 10.5%) [2]. Recently, an innovative fruit wine has been proposed obtained by co-fermenting grape must and kiwi juice [3] whose potential attractiveness to consumers should be exploited. However, differences in product acceptability and perception, as well as the individuals’ willingness to consume and pay could change in function of subjects socio-demographic characteristics. The target group selected is represented by young adults (18-35 years old) consumption groups.

Development of spectral indices to monitoring non-destructive of ripeness for water stressed grapevine (Vitis vinifera L.) using contour map optimization

Accurate and non-destructive monitoring of grape ripening is essential for optimising harvest decisions, particularly under water stress conditions.

Impact of temperature and solar radiation on grape composition variability in the Saint-Emilion winegrowing area

Grape composition is strongly influenced by climate conditions. Their expected modifications in near future, notably because of increased temperatures, could significantly modify the biochemical composition of berries at harvest, and thus wine typicity and quality. Elevated temperatures favor sugar accumulation in grapes, enhance malic acid degradation and modify the amino acid content. They also reduce significantly anthocyanin accumulation in Merlot, leading to the imbalance between anthocyanins and sugars, while no significant effects on final anthocyanin levels were reported in Tempranillo[1] and finally affect aromas or aroma precursors.

VOLATILE, PHENOLIC AND COLORIMETRIC CHARACTERIZATION OF THREE DIFFERENT LAMBRUSCO APPELLATIONS

Lambrusco is a commercially successful sparkling red and rosé wine. With 13.06 million litres sold in 2021 was the second best-selling Italian wine after Chianti. According to National Catalogue of Vine Varieties there are thirteen Lambrusco Varieties with which to date are produced seven PDO wines. Among these, “Lambrusco Salamino di Santa Croce”, “Lambrusco Grasparossa di Castelvetro” and “Lambrusco di Sorbara” are the only ones that can be considered mono-varietal appellations, all located in Modena area. The PDOs contemplate the possibility of producing wines by secondary fermentation either in tank (Charmat method), or in bottle (Classico method). Sur lie is a third method commonly employed for Lambrusco, similar to the Classico method, from which differs for the absence of disgorgement.

Using image analysis for assessing downy mildew severity in grapevine

Aim: Downy mildew is a crucial disease in viticulture. In-field evaluation of downy mildew has been classically based on visual inspection of leaves and fruit. Nevertheless, non-invasive sensing technologies could be used for disease detection in grapevine. The aim of this study was to assess downy mildew severity in grapevine leaves using machine vision.