 IVES 9 IVES Conference Series 9 Occurrence of methyl salicylate in lugana wines: aroma impact and biogenesis

Occurrence of methyl salicylate in lugana wines: aroma impact and biogenesis

Abstract

AIM: Methyl salicylate (MeSA) has been reported as a potentially impactful compound in Verdicchio wines produced in central Italy. Lugana is another white wine produced in the north-east of Italy from a grape locally known as Trebbiano di Soave, sharing a very similar genetic background with Verdicchio. The aims of this study were evaluating MeSA occurrence in Lugana, assessing its aroma impact on white wines aroma and elucidating its biogenesis during vinification.

METHODS: Fifteen Lugana wines were analysed for methyl salycilate content in comparison with Verdicchio, Pinot grigio and Garganega wines. MeSA impact on white wine aroma was studied by means of triangular test, adding MeSA at different concentrations. Possible routes of MeSA formation by yeast were investigated by means of a high throughput assay in which S. cerevisiae cells were put in contact with precursor such as salicylic acid (esterification) or glycosidic extracts (glycosidase). Sub-fractions of Lugana glycosidic extracts were also obtained by HPLC fractionation, allowing further evaluation of precursors role. MeSA formation was also followed during fermentation of Lugana must as well as during wine aging. All analyses of MeSA were carried out by SPME-GC-MS.

RESULTS: MeSA concentration in Lugana wines varied in the range 5-120 g/L, and was on average higher that in the other wines analysed. Sensory data showed that 20 µg/L of MeSA were sufficient to impact wine aroma, conferring floral and balsamic notes. Formation of MeSA was observed when yeast cells were in the presence of glycosidic extract, whereas esterification of salicylic acid was not confirmed. Release of MeSA from different HPLC fractions was observed, suggesting multiple possible precursors

CONCLUSIONS:

MeSA is present in Lugana wines at concentrations sufficiently high to impact wine aroma. MeSA odor in wine MeSA appears to be associated to floral attributes. MeSA formation is mostly due to yeast cleavage of grape glycosidic precursor

ACKNOWLEDGMENTS:

Biolaffort is acknowledged for financial support.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Davide Slaghenaufi, Carla INDORATO, Eduardo VELA, Filippo FORTE, Giovanni LUZZINI, Maurizio UGLIANO,

Department of Biotechnology, University of Verona, Italy,

Contact the author

Keywords

methyl salicylate; lugana; biogenesis; volatile compounds

Citation

Soil monoliths, soil variability and terroir

Aim: The aim of this work is educating people about soil variability and terroir. Soil monoliths are used to educate the wine industry about how to describe a soil profile, interpret the soil formation processes operating in a particular soil profile and consequently the impact of soil properties on vine growth, fruit quality and wine production. Soil monoliths are a permanent artistic tool for educating, research and management of soil variability.

Exploring non-Saccharomyces wine yeasts native from Castilla-La Mancha (Spain) to enhance bioprotection and quality of wines

The current tendency to reduce SO2 in winemaking, due to its adverse effects in sensitive individuals [1], has led to the development of new techniques to mitigate SO2 absence and to exert the same antimicrobial and antioxidant effects.

The effect of different irrigation regimes on the indigenous Cypriot grape variety Xynisteri and comparison to Sauvignon blanc

Aims: The aims of this study were to (1) assess the response of the indigenous Cypriot variety Xynisteri to different irrigation regimes and (2) compare the performance of Xynisteri to Sauvignon Blanc grown in pots with different irrigation regimes.

Characterization of different clone candidates of xinomavro according to their phenolic composition

Context and purpose of the study ‐ The aim of this study is the examination of wines of 9 different clones of a Greek grape variety Xinomavro, (ΧE1, X19, X22, X28, ΧE2 X30, X31, X35, X36, X37), with regards to their phenolic and anthocyanin content and chemical composition.

MICROFLUIDIC PLATFORM FOR SORTING YEAST CELLS ACCORDING TO THEIR MORPHOLOGY

In this work we briefly present a microfluidic device aiming to sort yeast cells according to their morphology. The technology is based upon microfluidic chips made out of Polydimethylsiloxane and glass using soft lithography processes and replica molding. The microfluidic device was used for encapsulating single yeast cells in liquid droplets containing growth medium. Liquid droplet containing yeast cells were sorted using a real time imaging and decision-making process.