 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 Volatile compounds of base wines for the production of Lessini Durello sparkling wine

Volatile compounds of base wines for the production of Lessini Durello sparkling wine

Abstract

AIM: Durello is a sparkling wine produced in the Lessini mountains near Verona. The wine is made from Durella grapes, a native white grape variety with a particularly high acidity. In spite of the small production area (375 ha for only 35 producers), there is a growing interest in this product. However, little is known about the aromatic profiles of these wines. The aim of this work was to characterize the aroma profile of Durella base wines suitable for the production of Lessini Durello sparkling wine.

METHODS: 14 base wines from Durella grapesfrom different producers were used for this study. Solid Phase Microextraction (SPME) and Solid Phase Extraction (SPE) sampling techniques coupled to GC-MS analysis allowed to identify and quantify a total of 62 volatile compounds.

RESULTS: Durello base wines showed relatively high levels of vitispirane, ß-damascenone, ß-citronellol and esters. The norisoprenoid content was higher than in other dry still wines of the sare region (Garganega, Lugana, Pujnot Grigio), which appeared of particular interest considering the early harvest of grapes for sparkling wine production. Odor activity value (OAV) was used to assess the compounds that most contributed to wine aroma. The compounds with an OAV >1 were the ethyl octanoate, ß-damascenone, ethyl hexanoate, isoamyl acetate, octanoic acid, ethyl butanoate, hexanoic acid, TPB, 3-methylbutanoic acid, ethyl 3-methylbutanoate, isoamyl alcohol, ethyl decanoate and finally TDN. The evaluation of the wine aroma profile by means of aromatic series indicated that Durello base wines were characterized by the “fruity” series. Analysis of a subset of Durello wines fromthree different regions within the Lessini Mountains, namely Brenton, Chiampo and Duello , showed that the three areas could be differentiated based on content of methyl salicylate, and the glycosidic precursors of cis-2-hexen-1-ol and 3-oxo-α-ionol.

CONCLUSIONS:

Base wines for the production of Durello sparkling wine were characterized by high concentrations of norisoprenoids and esters which can contribute to the fruity and tobacco aroma of wine. These results can be particularly useful for winemakers in order to create distinctive wine styles.

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Davide Slaghenaufi

Department of Biotechnology, University of Verona, Italy ,Giulia REANI, Department of Biotechnology, University of Verona, Italy Giovanni LUZZINI, Department of Biotechnology, University of Verona, Italy Jessica SAMANIEGO-SOLIS, Department of Biotechnology, University of Verona, Italy Maurizio UGLIANO, Department of Biotechnology, University of Verona, Italy

Contact the author

Keywords

durello; sparkling wine; esters, norisoprenoids, volatile compounds

Citation

Application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines: biological acidification, prise de mousse, aroma profile. Two cases of study

In this video recording of the IVES science meeting 2025, Raffaele Guzzon (Fondazione Edmund Mach, Centro di Trasferimento Tecnologico, San Michele all’Adige (TN), Italy) speaks about the application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines (biological acidification, prise de mousse, aroma profile). This presentation is based on an original article accessible for free on OENO One.

Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Úbeda-Aguilera, C a, b, Peña-Neira, A.b Del Barrio-Galán, R.b, c a Biomedical Sciences Institute, Science Faculty, Universidad Autónoma de Chile, Chile. b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile c Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility.

Aroma profile of ‘Pedro Ximenez’ sweet musts obtained from dried grapes by different methods

Aroma fraction of musts from grapes ‘Pedro Ximenez’ traditionally sun-dried and chamber-dried at 40 ºC and at 50 ºC during 8, 5 and 4 days respectively, destined for the production of sweet wines in Montilla-Moriles region (southern Spain) was studied.

Response of Shiraz/101‐14 mgt to in‐row vine spacing

Knowledge of vine reaction to plant spacing under high potential soil conditions is restricted. This study was done to determine effects of vine spacing

Green berries on Gewürztraminer (Vitis vinifera L.) in South Tyrol (Italy)

The grape variety Gewürztraminer is known to be affected by two physiological disorders namely berry shrivel and bunch stem necrosis. During the season 2014 we noticed a new symptomatology type of ripening disorder on the variety. The new symptom showed not all berries fallowing the normal maturation stages, but single berries remaining at a soft but green stage till harvest. The broad distribution of these so called “green berries” symptoms in different production sites of our region, caused huge damage due to the difficulty of eliminating single berries per bunch before harvesting. Therefore, the Research Centre Laimburg began to investigate the reasons and origins of this new symptom. This work shows the results of first attempts to find causes for the symptom as well as the resulting approach to mitigate symptoms. Applications of magnesium leaf fertilizer showed first promising results against this putative disorder. To study the causal effect of the green berries 30 symptomatic vineyards in 2014 have been selected for a monitoring during the season 2016. To evaluate the foliar nutrient treatment two vineyards have been selected for application of magnesium sulfate and magnesium chloride. Leaf and berry nutrient analysis, as well as the main quality parameters during ripening have been performed. As soon as “green berries” symptoms appeared, incidence and severity have been evaluated. Most of the symptomatic vineyards of the 2016 monitoring showed light to clear magnesium deficit symptoms on their foliage. Only during the seasons 2020 and 2021 “green berries” symptoms could be found in the leaf fertilizer treatment vineyards. Both seasons showed a significant effect of the magnesium treatments to reduce the incidence and severity of the symptom. It seems that the appearance of the “green berries” symptom on Gewürztraminer is correlated to a disturbed uptake of magnesium of the vines.