 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

Are all red wines equals regarding their vulnerability to Brettanomyces bruxellensis ?

Odours deemed harmful by the consumer and described as “stable”, “horse sweat” or “burnt plastic” can be found in wines. The responsible molecules are volatile phenols, produced by a spoilage yeast: brettanomyces bruxellensis. This species is particularly well adapted to the wine environment and can resists many stresses such as a high alcohol level, a low ph or high levels of SO2, more or less efficiently depending on the strain considered.

Quelles cibles moléculaires pourraient expliquer l’effet du terroir sur la composition des baies en sucres et acides?

Le manque de connaissances concernant la physiologie de la maturation du raisin a longtemps interdit d’interpréter l’effet du terroir ou du millésime sur la qualité des vendanges en termes moléculaires. L’hypothèse selon laquelle c’est la perméabilité membranaire qui contrôlerait le sens comme l’intensité du stockage des acides est pourtant déjà ancienne (1). L’étude du transport des acides organiques et de son coût énergétique permet d’avancer certaines hypothèses concemant les sites potentiels de la régulation du contenu en sucres et acides du raisin sous l’effet de paramètres environnementaux.

Chinese localization of wine aroma descriptors

Wine aroma descriptors are important tools for wine evaluation. The present well-known wine aroma descriptor system was created and based on Western culture, which makes difficult for Chinese consumers to recognize and learn wine. AIM: The aim of this study was to update the wine aroma descriptor system for Chinese.

Methods: Fifty-four wine aroma descriptors of ‘Le nez du vin’ was used as substitution candidates. Firstly, a survey on unfamiliar aromas was distributed to 150 untrained Chinese wine consumers. Twenty attributors, such as blackcurrent buds, quince, linden, were selected as the most 17 unfamiliar. Then, a descriptive analysis was performed by trained tasting panel to substitute the targeted twenty aromas perfume. Furthermore, reference standards were looked and new le nez du vin were made. Finally, a substitution analysis was performed to replace the unknown wine aroma to the Chinese local aromas.

Estudios de zonificación vitícola en España

La delimitación y caracterización de zonas vitícolas plantea en España problemas específicos no sólo por las características peculiares del territorio sino también por el tamaño

Aroma characterization of mold resistant base wines for sparkling wine produced in a warm-temperate area at two different altitudes

In a recent context where consumers pay an increasing attention to sustainability and eco-friendly aspects in the decision-making process, the use of the resistant varieties in the wine sector have returned to the attention. In this context, the use of mould-resistant grape varieties would be an opportunity for sparkling wine producers as it can reduced the pesticide utilization in grape management and hence production costs.
However, the use of the resistant varieties to produce the base wine may be strongly influenced due to its requirements for a particular balance between sugars and acidity to ensure the quality of the final product. In addition, the aromatic profile of base wine plays a crucial role in the perception of the quality of the sparkling wine.