 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

Are my bubbles shrinking? A deeper look at oxygen desorption in wine

In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine.

Directed Evolution of Oenococcus oeni: optimising yeast-bacteria interactions for improved malolactic fermentation

Malolactic fermentation (MLF) is a secondary step in the vinification process and it follows alcoholic fermentation (AF) which is predominantly carried out by Saccharomyces cerevisiae. These two processes result in the degradation of metabolites to produce secondary metabolites which also contribute to the final wine flavour and quality. AF results in the production of ethanol and carbon dioxide from sugars and MLF stems from the degradation of L-malic acid (a dicarboxylic acid) to L-lactic acid (a monocarboxylic acid). The latter process results in a smoother texture as the acidity of the wine is reduced by the process, it also adds to the flavour complexity of the wine.

“Zonation”: interpretation and estimation of “Great zonation” (GZ) following the base methodology of “GRANDE FILIERA” (GF) (Great chain)

Dans des travaux précédents sur le zonage, on a traité de la « Grande Filière », du « terroir », du « territoire », de la «″Terra »″ (« Terre »”), des « Petits zonages ou sub-zonages », du « Grand Zonage », de la qualité (nous en avons classifié plus de quatre-vingt-dix), des « Grands Objectifs » (GO) de l’activité vitivinicole et des moyens utilisés pour les atteindre. Dans le « GRAND ZONAGE » (GZ) nous avons précisé que pour zoner, nous partons des aspects

The representation of the vines: from symbol to spectacle

Landscapes such as its representation express values, beliefs and intentions of the individuals and the communities that produce them.

Relationship between terroir and vegetative potential, productivity, yield and must composition of Vitis Vinífera L. Cvs. Cabernet Sauvignon under warm climate conditions

One cultivar could produce distinct wines with typical properties and qualities different depending on its cultivated and its mesoclimatic conditions.