 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

Preliminary results of the effect of post veraison pre-pruning on grape and wine composition in Tannat and Merlot

The seasonal’s climatic conditions determine the composition of grapes at harvest as they affect the vine’s physiology and development. High temperatures during the grape ripening period cause a high accumulation of sugars and degradation of fruit acidity ,and alter the synthesis of polyphenols. Therefore, some vineyard management can be applied in order to modify grapevine impact on climate variability. One example is the pre-pruning at the beginning of grape ripening, which can delay the ripening period and modify the composition of the grapes at harvest. This work aims to evaluate the pre-pruning field technique on yield components and alcohol content in wines of Tannat and Merlot varieties.

Closure permeability: a key parameter for modulating the aroma of monovarietal white wines during bottle ageing

Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.

Nitrogen metabolism in Kluyveromyces marxianus and Saccharomyces cerevisiae: towards a better understanding of fermentation aroma production

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.

Determination of target compounds in cava quality using liquid chromatography. Application of chemometric tools in data analysis

According to the Protected Designation of Origin (PDO), Cava is protected in the quality sparkling wines made by the traditional Champenoise method were the wine realize a second fermentation inside the own bottle1. Geographical and human peculiarities of each bottle are the main way for the final quality2. The aim of this study is to find correlations and which target compounds are the most representative of the quality of two different grape varieties, Pinot Noir and Xarel·lo. The quality of these two types of grapes is being studied for each variety by a previous classification of the vineyard made by the company who provided the samples (qualities A,B,C,D, being A the better one and D the worst one). The target compounds studied are organic acids and polyphenols. The methodology for the determination of organic acids is HPLC-UV/vis and for some of them the enzymatic methodology.

Innovative approaches for fungicide resistance monitoring in precision management of grapevine downy mildew

Effective control with fungicides is essential to protect grapevine from downy mildew, a devastating disease caused by the oomycete Plasmopara viticola. Managing this disease faces challenges in maintaining fungicide efficacy as the number of modes of action decreases and the risk of fungicide resistance increases. Long-term measures should address strains resistant to multiple modes of action, that can be selected by the repeated use of single-site fungicides. For these reasons, a precision management of the disease, that considers the selection of the best fungicide schedule according to the sensitivity profile of the pathogen population, is needed.