 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

Aroma chemical profiles characterization of wines produced with moristel grapes harvested at different time points

The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.

First company results and for the territory on the application of the “bio-Métaéthique 4.1c” in italy. Cultural, socio-economic, technical and productive aspects

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Oenological potential of indigenous greek grape varieties and their clones

Vine clone selection aims at the survival of clones with particularly desireable attributes for the production of high quality wines. The purpose of this research was to study the enological potential of the clones of Greek indigenous grape varieties over two vintages, 2018 and 2019.
METHODS: Two clones of the white grape varieties Moschofilero (E26 and E27), Assyrtiko (E11 and 16), Roditis (25E16 and 02E1E21) and two clones of the red grape varieties Xinomavro (19 and E2E30) and Agiorgitiko (03E40 and 41E47) were vinified under the same protocol for the white wines and common for the red wines in 2018 and 2019. The resulting products were studied for several enological parameters such as alcohol content, volatile acidity, pH, total phenolics, anthocyanins and tannins for the red wines, as well as browning tests for the white wines. The aroma profile of these ten samples was investigated through sensory analysis with intensity rating of individual attributes on a five-point scale by a trained panel.

Investigating the carbon sequestration potential in vineyard soils–the SUSTAIN project

The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard in a climate change scenario.

Management of water status in vineyards: meta-analysis of its effects on yield and grape composition

Mediterranean vineyards have been traditionally grown under rainfed conditions, but in recent decades the irrigated area has increased significantly, seeking to minimize the adverse effects of severe water stress on grape quality and yield. Given the large area occupied by vineyards, and the increasing scarcity of water resources, it is necessary to develop strategies for the optimization and efficient use of water to reduce the risk of its overexploitation. The present study aims at valorizing previous knowledge generated in different research projects by means of a meta-analysis of the effects of water status management on vineyard performance.