 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

Spur-pruning cordon for ‘Barbera’ vines in Piedmont

The traditional pruning system in Piedmont (North-West Italy) is the Guyot system; it requires trained personnel, difficult to find, and it does not permit the mechanization of winter pruning, thus it is very expensive. An alternative technique that could allow the reduction of the vineyard management costs could be the spur-pruning which is simpler to perform and fully mechanized.

Cover crops influence on soil N availability and grapevine N status, and its relationship with biogenic

The type of soil management, tillage versus cover crops, can modify the soil microbial activity, which causes the mineralization of organic N to NO3–N and, therefore, may change the soil NO3–N availability in vineyard. The soil NO3–N availability could influence the grapevine nutritional status and the grape amino acid composition. Amino acids are precursors of biogenic amines, compounds mainly formed during the malolactic fermentation. Biogenic amines have negative effects on consumer health and on the wine organoleptic quality. The objective was to study if the effect of conventional tillage and two different cover crops (leguminous versus gramineous) on grapevine N status, could relate to the wine biogenic amines composition.

Hexose efflux from the peeled grape berry

After the onset of grape berry ripening, phloem unloading follows an apoplasmic route into the mesocarp tissue. In the apoplast, most of the unloaded sucrose is cleaved by cell wall invertases

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

Ability of Saccharomyces cerevisiae strains to modulate the aroma of albariño wines

The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.