 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

Microbiome, disease-resistant varieties, and wine quality

The development of interspecific hybrid varieties (ihvs) resistant to diseases such as powdery mildew and downy mildew allows for a decrease in the use of inputs in vineyards. In this pers-pective, ihvs represent a response to societal demand for reducing environmental impact and are increasingly used in viticulture. At the same time, wines resulting from so-called sponta-neous fermentations, based on indigenous flora, have recently gained popularity.

Under-row low competitive herbaceous cover: A sustainable alternative to herbicide in vineyards

Weeds are undesirable plants in agroecosystems as they compete with the crop for essential resources such as light, water and nutrients, compromising the final yield and its quality.

Vinos de tea en la isla de la Palma

En el Norte de la Isla de La Palma (Islas Canarias), se cultivan un conjunto de varietales constituidos principalmente por Negramoll, Listán blanco, Prieto, Albillo y Muñeco.

Lean management to improve sustainability in wine sector: an exploratory study in the Prosecco DOC appellation

The contemporary wine sector confronts a formidable array of challenges, including burgeoning production costs and the constricted availability of natural resources. Heightened consumer awareness regarding sustainability issues further compounds these pressures, compelling companies to adopt more judicious resource utilization strategies. In response to these imperatives, there is a growing recognition of the need to overhaul production methodologies within the wine industry with a view to minimizing inputs and eliminating waste.

Development, validation and application of a fast UHPLC-HRMS method for the analysis of amino acids and biogenic amines in wines and musts.

The amino acids in grape juice are an important nitrogen source for yeast during alcoholic fermentation. Additionally, certain AAs are precursors to some of the volatile compounds found in wine and overall