 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 Aroma composition of young and aged Lugana and Verdicchio

Aroma composition of young and aged Lugana and Verdicchio

Abstract

AIM: Verdicchio and Lugana are two Italian white wines produced in the Marche and Garda lake regions respectively. They are however obtained using grape varieties sharing the same genetic background, locally known as Verdicchio in Marche and Trebbiano di Soave in Garda. Anecdotal evidence suggests that these two wine types exhibit distinctive aroma features. The aim of this work was to explore the existence of a recognizable odour profile for Lugana and Verdicchio, and whether specific aroma chemical markers could be identified.

METHODS: 13 commercial wines, 6 Lugana and 7 Verdicchio were used. Sensory analysis was done using sorting task methodology, assessing only odor similarities. A total of 53 volatile compounds were identified and quantified GC-MS analysis. Aging behaviors were also evaluated after an accelerated aging at 40 ° C for 3 months.

RESULTS: HCA analysis of sorting task data identified indeed two groups: one characterized by floral and minty notes and mostly associated with Lugana wines, the other characterized by spicy and toasted aromas and mostly associated with Verdicchio. From a chemical point of view, major differences between the two wines types were observed for cis-3-hexenol, methionol, phenylethyl alcohol, and geraniol. Lugana wines showed generally higher contents of terpenes, esters and methyl salicylate. Methyl salicylate was found in both wine types, in Lugana reaching concentrations greater than 105 µg/L. Methyl salicylate content of these wines was generally much higher than that reported for other wine types, so that this compound could be considered as varietal marker of Lugana and Verdicchio wines. Samples after accelerated aging showed that Lugana formed higher amount of p-cymene, while Verdicchio was characterized by the formation of vitispirane.

CONCLUSIONS:

Significant differences exist between Lugana and Verdicchio wines both at a sensorial and chemical level. These results highlight that environment and viti-enological practices play a fundamental role in the aroma expression of wines in spite of the very similar genetic background of the grape.

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Davide Slagheanufi

Department of Biotechnology, University of Verona, Italy, Filippo FORTE, Department of Biotechnology, University of Verona Riccardo MANARA, Department of Biotechnology, University of Verona Giovanni LUZZINI, Department of Biotechnology, University of Verona Maurizio UGLIANO, Department of Biotechnology, University of Verona

Contact the author

Keywords

lugana; verdicchio; wine aroma; chemical signature; sortin task

Citation

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Visualization of wine origin, quality level and terroir by the landscape

The communication of the aims of a viticulture under the premise of terroir is presently discussed in a lot of wine-growing regions around the world. To encourage this discussion the differences in knowledge, understanding, and preference concerning wine and landscape should be regarded more closely: the wine should be perceived as a representative of its region and one of the most characteristic features of a region is the landscape.

Re-examination and meta-analysis of previous research as a tool to evaluate the suitability of rootstocks in adaptation to global change. A study case from Spanish viticulture

Meta-analysis (MA) is a method that allows statistical synthesis of the results of several similar individual studies (Figure 1). This term was introduced by Glass in 1976 as a useful tool for the scientific community to pool and summarise the enormous amount of information collected in the literature.

Terroir and sustainability: an analysis of brazilian vineyards from a territorial perspective

In the concept of sustainable viticulture proposed by the OIV, it can be noted that enhancing terroir is also one measure of sustainability. Thus, the territorial approach may offer an interesting viewpoint from which to consider this issue in a multi-perspective way.

Study of the effect of native vineyard bacteria on the expression of Plasmopara viticolaeffectors

Downy mildew, caused by the oomycete Plasmopara viticola (Berk. & M.A. Curtis) Berl. & De Toni, is one of the most destructive grapevine diseases mostly affecting Vitis vinifera L. and impacting on viticulture. The pathogen invasion can induce in grapevine multiple defense reactions, first PAMP-Triggered Immunity and secondly Effector-Triggered Immunity. Plasmopara viticola can overcome these defense mechanisms through the secretion of effectors, such as RxLR, into the plant cells, making it easier for the oomycete to infect grapevines. Currently, the use of chemical pesticides remains the most effective way to control the pathogen with severe negative side effects on the environment and animal health.