 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

Red wine oxidation: oxygen consumption kinetics and high resolution uplc-ms analysis

Oxygen is playing a major role in wine ageing and conservation. Many chemical oxidation reactions occur but they are difficult to follow due to their slow reaction times

The interaction between wine polyphenolic classes and poly-L-proline is impacted by oxygen

Oxygen plays a key role in the evolution of wine chemistry, within the non-volatile matrix. Polyphenol composition and structure, as well as the process of tannin polymerisation are directly impacted by oxidation, and this can occur during both fermentation and ageing.

Effects of soil characteristics on manganese transfer from soil to vine and wine

Aim: In recent times the export of Beaujolais wines has been jeopardised due to a limit of manganese content (Mn) in wine implemented by China (2 mg/L), related to suspicions of potassium permanganate fraud. Nevertheless, soil Mn content may be high in some soil types in Beaujolais. The aim of this study was to improve knowledge of manganese transfer from soil to vine and wine because data on this subject is scarce.

The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids, and hydroxycinnamic acids

One of the biggest challenges of agriculture today is maintaining food safety and food quality while providing ecosystem services such as biodiversity conservation, pest and disease control, ensuring water quality and supply, and climate regulation. Organic farming was shown to promote biodiversity and carbon sequestration, and is therefore seen as one possibility of environmentally friendly production. Consumers expect organically grown crops to be free from chemical pesticides and mineral fertilizers and often presume that the quality of organically grown crops is different or higher compared to conventionally grown crops. Integrated, organic, and biodynamic viticulture were compared in a replicated field trial in Geisenheim, Germany (Vitis vinifera L. cv. Riesling). Amino acid profiles in juice, grape skin flavonoids, and hydroxycinnamic acids were monitored over three consecutive seasons beginning 7 years after conversion to organic and biodynamic viticulture, respectively. In addition, parameters such as soil nutrient status, yield, vigor, canopy temperature, and water stress were monitored to draw conclusions on reasons for the observed changes. Results revealed that the different sustainable management regimes highly differed in their amino acid profiles in juice and also in their skin flavonol content, whereas differences in the flavanol and hydroxycinnamic acid content were less pronounced. It is very likely that differences in nutrient status and yield determined amino acid profiles in juice, although all three systems showed similar amounts of mineralized nitrogen in the soil. Canopy structure and temperature in the bunch zone did not differ among treatments and therefore cannot account for the observed differences in favonols. A different light exposure of the bunches in the respective systems due to differences in vigor together with differences in berry size and a different water status of the vines might rather be responsible for the increase in flavonol content under organic and biodynamic viticulture.

The role of the environmental factor as a component of the terroir in Spain (A.O. Cigales, NW Spain)

The components and the methodology for characterization of the terroir in Spain have been described by Gómez-Miguel et al.