 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

Exploring the mechanisms of grapevine single berry development and ripening

The strategy of single berry phenotyping is a recently rediscovered research tool that has gained great attention. The latest studies have indicated that previous physiological models based on pooling asynchronous populations of berries provided biased or blurred information on berry development key players. The possibility of monitoring and sampling single synchronized berries to study their development sequentially has opened new lines of research aimed at unraveling the genes that regulate grapevine fruit development. This study aimed to decipher the gene pathways responsible for the activation/deactivation of physiological processes involved in the green phase of growth, the onset of ripening, and the second growth phase.

Grapevine gas exchange responses to combined variations of leaf water, nitrogen and carbon status – a case of study of fungi tolerant varieties

In the context of climate change and the need to reduce inputs, optimising photosynthesis and grapevine performance requires a better understanding of the interactions between water status, nitrogen availability, and source-sink relationships.

Monitoring of microbial biomass to characterise vineyard soils

Le sol est un facteur important permettant la croissance de la vigne. Les propriétés physiques et chimiques, mais aussi microbiologiques ont une influence sur beaucoup des fonctions du sol comme la structure, le drainage, la fertilité, déterminant la vigueur des plantes et le potentiel œnologique des raisins.

NIR spectroscopy as a contacless rapid tool to estimate the amino acids profile in intact grape berries

Nitrogen composition of grape berries plays a key role in determining wine quality, affecting the development of alcoholic fermentation and the formation of volatile compounds. Grape nitrogen composition is influenced by several factors such as viticultural practices, soil management, timing or rate of fertilization and use of rootstock, among others.In this study a proximal, non-destructive tool based on NIR spectroscopy is presented to track the accumulation of a wide range of amino acids in intact grape berries during the ripening process.

Measuring elemental sulfur in grape juice in relation to varietal thiol formation in Sauvignon blanc wines.

Aim: Sauvignon blanc displays a range of styles that can include prominent tropical and passionfruit aromas. Both sensory evaluation and chemical analysis have confirmed the above-average presence of ‘varietal thiols’ in the Sauvignon blanc wines from Marlborough, New Zealand.