 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 management of interrow spacing as an important factor to protect the vineyard soils from runoff and erosion under the Mediterranean climate

Nearly one third of the Herault vineyard (south of France) is planted on soils very sensitive to water runoff and erosion

Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning

Wine is a luxury product and a global beverage steeped in history and mystery. Over time, various regions have become renowned for the quality of wines they produce, which adds considerable value to the regions and the brands. On the whole, the international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers.

Effects of major enological variables on the evolution of the chemical profile in Schiava over the vinification: an experimental design approach

Schiava cv. (germ. Vernatsch) is a group of grape varieties used for winemaking (e.g. Kleinvernatsch-Schiava gentile, Grauvernatsch-Schiava grigia, Edelvernatsch-Schiava grossa) historically reported in Northern Italy, Austria, Germany and Croatia. Beside common phenotypic traits, these varieties have been also hypothesized to share a common geographical origin in Slavonia (Eastern Croatia). Nowadays, Schiava cv. are considered historical grape varieties of northern regions of Italy such as Lombardy, Trentino and South Tyrol. Traditionally widely consumed locally and also exported, over the past decades there has been a steady drop in production of these grapes, although with a parallel increase in wine quality. In this report, the effects of three main enological variables on the chemical components of Schiava produced in South Tyrol (var. Schiava grossa) are investigated from grape to bottle.

The effects of antioxidants and gas sparging on New Zealand white wines

This study aims to investigate the effects of different conditions of grape processing or fermentation on the aroma profile of New Zealand white wines.

Terroir and vine water relation effects on grape ripening and wine quality of Syrah/R99

A Syrah/R99 vineyard in the Stellenbosch area was used. The vineyard is vertically trained and spaced 2.75 x 1.5 m in north-south orientated rows on terroir with Glenrosa soil and west-facing slope. Irrigation (to 100% field water capacity) treatments were applied at different development stages [all stages (including berry set stage); pea size; véraison; post-véraison]. Combined effects of water status and ripeness level were investigated. Preliminary results are presented.