 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

Effect of late pruning on yield and wine composition in monastrell wines

Global warming is shifting vine phenology, resulting in a decoupling of phenolic and technological berry ripening. This is altering the balance of fruit traits, which is key relevance to winegrowers

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.

Genetics of adventitious root formation in grapevines

Commercial grapevine propagation relies on the ability of dormant wood material to develop adventitious roots.

Corvina and Corvinone grape berries grown in different areas and their aptitude to postharvest dehydration

The Valpolicella area (Veneto Region, Italy) is famous for its high quality wines: Amarone and Recioto, both obtained from partial post-harvest dehydrated red grapes.

VviSOC1a and VviAG1 act antagonistically in the regulation of flower formation

The SUPPRESSOR OF OVEREXPRESSION OF CONSTANS1 (SOC1) is a key floral activator that coordinates external and internal stimuli to ensure timely flowering. During early stages of flower formation, SOC1 represses floral organ identity genes such as AGAMOUS (AG) to prevent premature organ differentiation. In addition to floral organ specification, AG has been shown to regulate fleshy fruit expansion and ripening and, as such, is an important contributor to fruit quality traits. Currently, little is known about the function and gene regulatory network of the grapevine homologs VviSOC1a and VviAG1. As such, the aim of this study was to functionally characterise both genes by overexpressing them in tomato and performing phenotypic and gene expression studies.