 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 Gas chromatography-olfactometry characterization of corvina and corvinone young and aged wines

Gas chromatography-olfactometry characterization of corvina and corvinone young and aged wines

Abstract

AIM AND METHODS: Corvina and Corvinone are the two main grape varieties used in the production of Valpolicella, Recioto and Amarone, top-quality red wines in north-eastern Italy. This work aimed at determining the aroma composition of Corvina and Corvinone experimental wines and identify the main aroma compounds contributing to the aroma characteristics of Corvina and Corvinone monovarietal wines. Five Corvina and five Corvinone wines were studied, the grapes coming from five different vineyards in Valpolicella. Volatile compounds were extracted by SPE and identified and quantified by gas chromatography-mass spectrometry (GC-MS), whereas their aroma impact was determined by gas chromatography- olfactometry (GC-O).

RESULTS: Based on the GC-MS-O analysis, 95 odor zones were detected, from which 68 compounds were successfully identified. Using the criterion of a value higher than 30% in modified frequency (MF %), 51 compounds were selected and grouped according to odor similarity. Compounds with values below 30% were discarded. Modified frequency percentage (MF %) was calculated using the frequency of citation and the intensity of each odor zone (Dravnieks, 1985). Fifteen groups were created with the following odor descriptors: vegetal, fruity, lactic, berry-like, balsamic, chemical, reductive, plastic, toasted-burnt, sweet, floral, rancid, herbaceous, sweet-spices and spicy. Diacetyl, ethyl butyrate, isoamyl acetate, isoamyl alcohol, 1-octen-3-one, methional, 2-/3-methylbutyric acid, methionol, beta-damascenone, 2-methoxyphenol (guaiacol), beta-phenethyl alcohol, 4- propylguaiacol, and eugenol, were found to be the most potent compounds. A number of other potent odor zones were detected but could not be identified, in particular associated with the odor descriptors such as balsamic, sweet-spices and toasted-burnt. Identification of the chemical compounds responsible for these odor zones is currently in progress.

CONCLUSIONS:

This work helps to shed more light on the aroma composition of some of the most representative red wines made in Italy and from which there is little information available to date.

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Jessica Anahi Samaniego Solis

University of Verona,Giovanni LUZZINI, University of Verona Davide SLAGHENAUFI, University of Verona Giulio COSENTINO , University of Verona Maurizio UGLIANO, University of Verona

Contact the author

Keywords

gas chromatography; olfactometry; corvina; corvinone

Citation

Effect of pre-fermentative addition of oenological tannins on the volatile composition and colour characteristics of white wines

This study investigates the effect of pre-fermentative addition of oenological tannins on basic physicochemical parameters, total polyphenols index (TPI), antioxidant activity (DPPH method), colour traits, and volatile organic compounds (VOCs) of white wines made from ‘Vermentino’ or ‘Erbaluce’ grapes (Vitis vinifera).

Meso-scale geostatistical analysis: a method for improving experimental design

The growing region of Barolo DOCG certified wines is topographically complex. The region is famous for this complexity and for the associated terroir driven Nebbiolo grapes and wines derived distinctly from this varietal. Although it is recognized that the Barolo area is unusual topographically and it is assumed that this unusual topography lends to the inherit terroir, the specifics of this relationship are less well defined.

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

Evaluation of clonal variability of phenolic compounds in Vitis vinifera L. cv. Trnjak crni grown in Croatia

Context and purpose of the study. Croatia has rich grapevine genetic resources with more than 130 native varieties preserved.

Digital PCR: a tool for the early detection of brettanomyces in wine

Brettanomyces bruxellensis is found in various ecological niches, but particularly in fermentative processes: beer, kombucha, cider and wine. In the oenological sector, this yeast is undesirable, as it can produce ethyl phenols, thus altering wine quality. These compounds are characterized by stable or horse-sweat aromas, unpleasant for consumers.