Macrowine 2021

Terpenoids and norisoprenoids in italian red wines

Abstract

AIM: Terpene compounds are associated with floral notes and are characteristic of aromatic grape varieties such as Muscat (Jackson, 2008). They are generally considered to potentially contribute to the aroma of white wines. However, there is a growing interest towards the potential contribution of terpene compounds to the aroma of red wines. The aim of this work was to investigate the occurrence of different terpenes in red wines from Italian varieties.

METHODS: For this study wines from 11 mono-varietal Italian red wines from 12 regions were used (19 Sangiovese, 11 Nebbiolo, 10 Aglianico, 11 Primitivo, 10 Raboso del Piave, 9 Cannonau, 11 Teroldego, 3 Nerello, 9 Montepulciano, 7 Corvina). All samples were from vintage 2016 and none of them had been in contact with wood. A total of 19 terpenes and 7 norisoprenoids were analysed by mean of SPME-GC-MS analysis using a DVB-CAR-PDMS fiber. The wines were collected in the framework of the activities of the D-Wines (Diversity of Italian wines) project.

RESULTS: Significant differences among varieties were observed for basically all the compounds analyzed with the exception of limonene. Overall, the concentrations of the various terpenes remained in the same order of magnitude. However, some differences are noticeable between varieties. Corvina was characterized by higher level of linalool, followed by Aglianico, Nebbiolo, Primitivo and Sangiovese. Cyclic terpenoids appeared as good varietal markers, for instances Montepulciano was characterized by 1,4-cineole and 1,8-cineole, whereas Sangiovese showed higher levels of p-cymene, α-terpinene and 1,4-cineole. Higher terpinene-1-ol content was characteristic of Montepulciano and Raboso wines. Relatively high levels of the norisoprenoid β-damascenone were found in Cannonau up to 3.68 µg/L.

CONCLUSIONS:

This study provide the first survey of a large number of terpenoids and norisoprenoids in different mono-varietal Italian red wines. The results showed that a large number of terpenoids were present in Italian red wines with specific profiles related to the varieties.

ACKNOWLEDGMENTS:

MIUR project N. 20157RN44Y

DOI:

Publication date: September 16, 2021

Issue: Macrowine 2021

Type: Article

Authors

Davide Slaghenaufi

University of Verona,Giovanni, LUZZINI, University of Verona Marangon, Matteo, University of Padua Mattivi, Fulvio, University of Trento Moio, Luigi, University of Naples ‘Federico II’ Versari, Andrea, University of Bologna Luca, ROLLE, University of Turin Maurizio, UGLIANO, University of Verona

Contact the author

Keywords

terpenes, norisoprenoids, red wine, aroma

Citation

Related articles…

Inhibitory effect of sulfur dioxide, ascorbic acid and glutathione on browning caused by laccase activity

AIM: The aim of this work was to study the inhibitory effect of the three most frequently used wine antioxidants – sulfur dioxide, ascorbic acid and glutathione – on the kinetics of browning caused by Botrytis cinerea laccase using a grape juice synthetic model in which (-)-epicatechin was the substrate.

Read More

The use of δ13C as an indicator of water use efficiency for the selection of drought tolerant grapevine varieties

In the context of climate change with increasing evaporative demand, understanding the water use behavior of different grapevine cultivars is of critical importance. Carbon isotope discrimination (δ13C) measurements in wine provide a precise and integrated assessment of the water status of the vines during the sugar accumulation period in grape berries. When collected over multiple vintages on different cultivars, δ13C measurements can also provide insights into the effects of genotype on water use efficiency.

Read More

Pedological criteria according to the French hierarchy of vintages, Appellations d’Origine Contrôlée (AOC): study of two toposequences located in the Burgundian “Côte”

The concept of terroir is defined by a set of natural and human factors. On the slopy vineyards of the Burgundian « Côte », the « Appellations d’Origine Contrôlée (AOC) » spread out according to the slope in their order of quality : « AOC Grand Cru » at the top, « AOC Premier Cru » and « AOC Village » and « Bourgogne » on the piemont. In order to correlate the hierarchy of the vintages with the evolution of the topographic and pedological criteria, two toposequences were studied, in Gevrey Chambertin (« Côte de Nuits ») and Aloxe Corton (« Côte de Beaune »).

Read More

Interaction between commercial mannoproteins and phenolic compounds of two red wines from different Portuguese grape cultivars

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

Read More

Grape composition and wine quality of Muscat Hamburg cultivar after a specific inactivated dry yeast application as adaptation strategy to climate change

In a climate change context, the management of Mediterranean vineyards should be adapted to the new environmental conditions. Predictive models underline that in the future the most of the Mediterranean vineyard regions is expected to experience further warming events producing challenges in ripening balanced fruit. It is already registered that in warm and dry summers, the ripening process is faster and the balance between phenolic and technological (sugar) maturity may not be the desirable. This study investigates the use of specific inactivated yeast derivatives sprayed on the entire canopies of field grown cv Muscat Hamburg vines.

Read More