 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

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

Comparative QTL mapping of phenology traits in three cross populations of grapevine

Long-term studies on grapevine phenology have clearly demonstrated that global warming is affecting phenological events, leading to an anticipation in their timing, and negatively impacting grape yield and berry quality. Therefore, dissecting the genetic determinants involved in the plant regulation of the phenological stages of budburst, flowering, veraison and ripening can improve our knowledge of the underlying mechanisms and support plant breeding programs and the advancement of vineyard management strategies.
We report here the results of a QTL mapping experiment conducted on three segregating populations obtained from the crossing of ‘Cabernet Sauvignon’ and ‘Corvina’, ‘Corvina’ and the hybrid ‘Solaris’ and ‘Rhine Riesling’ and ‘Cabernet Sauvignon’.

From precursor identification to the study of the distribution of 3-methyl-2,4-nonanedione in red wines and spirits

Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging.

Aromatic profile of chardonnay – clone 809: from berry to sparkling wine in an altitude vineyard

ine consumption is linked to the aromatic profile, consumer acceptance, and reflects the viticultural and oenological practices applied, together with the study related to clones is a way to evaluate the adaptation

Geological characterization of plot belonging to the left bank terraces terroir of the Gaillac vineyard (Tarn, Midi-Pyrénées). Consequences on determination of choice of vegetative material

Detailed geological analyses of a plot belonging to the « AOC Gaillac » area have been carried out. This plot belongs to the left bank terraces of the Tarn River which coinciding with one of the three main terroirs of the AOC area. It is localised on the rissian-aged (≈ 200 000 yrs B.P.)