 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

Assessing the impact of defoliation on grape volatiles profile and wine odor characteristics in four Greek red varieties (Vitis vinifera L.) using multivariate chemometrics

Context and purpose of the study. Cultivation techniques are widely recognized for their significant impact on the aroma profile of grapes and wines.

New food trend ahead? Highlighting the nutritional benefits of grapevine leaves

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

Influence of toasting oak wood on ellagitannin structures

Ellagitannins (ETs) have been reported to be the main phenolic compounds found in oak wood. These compounds, belonging to the hydrolysable tannin class of polyphenols, are esters of hexahydroxydiphenic acid (HHDP) and a polyol, usually glucose or quinic acid. They own their name to their capacity to be hydrolysed and liberate ellagic acid and they have an impact on astringency and bitterness sensation, which is strongly dependant on their structure. The toasting phase is particularly crucial in barrels fabrication and influences wood composition.

Reduced berry skin epi-cuticular wax and cutin accumulation associates with a genomic deletion and increased polyphenols extractability in a clone of Tempranillo Tinto

Tempranillo Tinto (TT) is the third-most planted red wine variety in the world, and it is mostly grown in the Iberian Peninsula. Spontaneous somatic variation appearing during vegetative propagation can be exploited to improve elite varieties as Tempranillo Tinto, including the selection of new phenotypes enhancing berry quality. We described previously that a somatic variant of TT with darker fruit color, the clone VN21, exhibits increased extractability of polyphenols during the winemaking process. To unravel the molecular mechanism underlying this phenomenon, we performed whole-genome resequencing to compare VN21 to other TT clones, revealing a 10 Mb deletion in chromosome 11 that likely affected only the L1 meristem cell layer of VN21 and tissues derived from it, such as external cell layers of berry skin.

Zonage et caractérisation des terroirs de l’AOC Côtes-du-Rhône: exemple du bassin de Nyons-Valreas

The southern Côtes-du-Rhône vineyard shows a significant variety of ecological facets over the Lower Rhone Valley. Intending to characterize such a variety of “terroir “called vineyard situations, a spatial approach based on identification of soil landscapes has been initiated.