Macrowine 2021

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

Related articles…

Metal reducing agents (Fe and Al) as possible agents to measure the dimensions of the hydrogen sulfide (H2S) pool of precursors in wines

Reductive wine fault is characterized by the presence of odors such as rotten eggs or spoiled camembert cheese, originating from hydrogen sulfide (H2S) and methanethiol (MeSH) [1]. These compounds stabilize in polysulfide forms, creating a complex pool of precursors that will revert to both molecules when the environment becomes anoxic [2].

Read More

The evolution of the aromatic composition of carbonic maceration wines

The vinification by Carbonic maceration (CM) involves the process whereby the whole bunches are subjected to anaerobic conditions during several days. In this anaerobic condition, the grape endogenous enzymes begin an intracellular fermentation. This situation favors that whole grapes split open and release their juice into the tank, increasing the liquid phase that is fermented by yeasts [1]. Then, two types of wines are obtained; one from the free-run liquid in the tank (FCM) and other from the liquid after pressing the whole grape bunches (PCM). PCM wines are recognized as high quality young wines because their fruity and floral aromas[2] that although they are very intense at the end of the winemaking they gradually disappear during conservation.

Read More

NACs intra-family hierarchical transcriptional regulatory network orchestrating grape berry ripening

Considering that global warming is changing berry ripening timing and progression, uncovering the molecular mechanisms and identifying key regulators governing berry ripening could provide important tools in maintaining high quality grapes and wine. NAC (NAM/ATAF/CUC) transcription factors represent an interesting family due to their key role in the developmental processes control, such as fruit-ripening-associated genes expression, and in the regulation of multiple stress responses. Between the 74 NAC family members, we selected 12 of them as putative regulators of berry ripening: NAC01, NAC03, NAC05, NAC11, NAC13, NAC17, NAC18, NAC26, NAC33, NAC37, NAC60 and NAC61.

Read More

Multispectral data from Sentinel-2 as a tool for monitoring late frost events on vineyards

Aim: Climate change is altering some aspects of winegrape production with an advancement of phenological stages which may endanger viticultural areas in the event of a late frost. This study aims to evaluate the potential of satellite-based remote sensing to assess the damage and the recovery time after late frost events.

Read More

Yeast derivatives: a promising alternative in wine oxidation prevention?

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality

Read More