 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

Winter physiology in a warmer world: Cold hardiness and deacclimation sensitivity drive variation in spring phenology

As the climate warms, the focus of concern in viticulture often turns to how higher temperatures may shift growing regions, change the character of AVAs, and alter fruit quality. However, climate warming is increasing most quickly during the winter dormancy cycle, a critical and often underappreciated portion of the grapevine life cycle. In response to decreasing temperatures and decreasing daylength, grapes initiate a series of physiological changes to enter dormancy, acquire freeze resistance, and time spring phenology such that the growing season begins after threat of frost.

Quantitative assessment of must composition using benchtop NMR spectroscopy: comparative evaluation with FTIR and validation by reference

The foundation of wine production lies in the use of high-quality grapes. To produce wines that meet the highest standards, a fast and reliable analytical assessment of grape quality is essential. Many wineries currently employ Fourier-Transform Middle-Infrared Spectroscopy (FTIR) for this purpose.

Precision viticulture: using on-board sensors to map vine variability and characterize vine trajectories

Precision viticulture consists in using ICT (Information and Communication Technology) to implement more specific and better targeted technical vine practices. With proxy-detection

Closure permeability modulates the aroma expression of monovarietal white wines during bottle ageing

Bottle ageing is a critical period for wine quality, as it undergoes various chemical and sensory changes during storage. Ideally, a phase of qualitative ageing, during which wine sensory quality improves, is followed by a decline of quality. Understanding how different oenological variables influence these phases is a key challenge in modern winemaking. Recent studies highlighted the significant role of oxygen in modulating reactions involving volatile and non-volatile components, impacting aroma evolution during bottle aging. Oxygen exposure of wine during bottle ageing is mediated by closure.

Agronomic and qualitative effects of early leaf removal on cv.

Aim: The regulation of the vegetative-reproductive balance of a vineyard is a critical aspect for the quality of grapes. Early leaf removal, generally applied before the phenological stage of flowering, is mainly used as a technique to control yield and improve grape health, aimed at increasing the quality of the wine.