 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

Contribution to the sensory and volatile characterization of four traditional Galician red varieties

Galicia, a region sited in the northwest of Spain, is one of the most important wine production area, with five Appellations of Origin Controlled (AOC).

Influence of the vineyard’s surrounding vegetation on the phenolic potential of Vitis vinifera L. cv Tempranillo grapes

Wine industry has to develop new strategies to reduce the negative impact of global climate change in wine quality while trying to mitigate its own contribution to this climate change. The term “ecosystem services”, whose use has been recently increasing, refers to the benefits that human beings can obtain from the interactions between the different living beings that coexist in an environment or system. The management of biodiversity in the vineyard has a positive impact on this crop. It has recently been reported that practices such as plant cover can reduce the occurrence of pests, increase pollination of the vine, improve plant performance1 and affect the phenolic content of grapes.2

“Vinhos de mesa” et oenophilie : quand les caractéristiques organoleptiques des cépages américains empêchent l’intégration des consommateurs à l’univers de l’appréciation esthétique

Au Brésil, 80 % du vignoble national et 90 % du vignoble de l’État du Rio Grande do Sul (principale région productrice de vins dans le pays) sont plantés avec des cépages issus de vitis labrusca ou de cépages hybrides (DEBASTIANI, 2015). Une partie de cette production est utilisée pour la préparation de jus de raisin et de concentrés de moût ou de pulpe de raisin. Le restant est consacré à

The Pampa and the vineyard: gaucho´s natural and symbolic aspects in the identity´s constitution of “Vinhos da Campanha”’s terroir – RS/Brasil

The wine region of “Vinhos da Campanha” is located in southern Brazil, on the Uruguay borderline. The colonization’s process in the region was characterized by territorial disputes between Portuguese

Evaluation of viticultural measures to delay ripening of Vitis vinifera ‘Grüner Veltliner’

Context and purpose of the study. `Grüner Veltliner´ is the most important Austrian white quality wine variety, which is mainly used to produce primary fruity wines.