 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

Leaf necrosis induced by the insecticide carbaryl in Vitis rupestris ‘B38’

Carbaryl is an acetylcholine esterase inhibitor-type insecticide used for pest control on grapevine. We repeatedly observed the occurrence of interveinal leaf necrosis following carbaryl spray application in a Vitis rupestris x Vitis riparia F1 hybrid progeny vineyard. Spray applications induced necrosis in this progeny under both Missouri and New York field conditions an approximate one-to-one sensitive-to-insensitive segregation ratio and with 42% concordance. Results of subsequent in vitro experiments established causality between carbaryl treatment and leaf necrosis and confirmed the pattern of segregation observed in the field. We consistently map this phenotype to a major QTL on chromosome 16 of the female parent V. rupestris ‘B38’ regardless of whether we used field or in vitro-generated phenotype data.

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Association between dietary pattern and wine consumption and Alzheimer’s disease in a cohort from La Rioja (Spain)

Addressing modifiable risk factors is the most promising strategy to prevent/delay Alzheimer Disease (AD)[1]. The aim of the study was to establish the connections between dietetic habits, wine consumption and AD. Thus, 98 volunteers were recruited: 50 diagnosed as AD and 48 healthy/controls. The Food Frequency Questionnaire (FFQ) was used for dietary patterns assessment and, based on these data, the Mind Diet Score was calculated. (Poly)phenol metabolites (especially derived from wine consumption) were analyzed by UPLC-QqQ-MS/MS in 24-h urine samples to confirm dietary (poly)phenol consumption.

Les justifications “terroirs” en terme de marketing: les conditions sont réunies pour une rencontre de qualité entre le consommateur moderne et le vin

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Identification of the agronomical and landscapes potentialities in “Côtes du Rhône” area (France)

“Côtes du Rhône”, like many other controlled appellation wine, represents high stakes in the economical, social cultural and historical domains. The scenery formed by vineyards reveals these cultural values. It offers by a pleasant and appealing environment for the inhabitants and the tourists. It is also a powerful marketing tool for the winemakers.