Terroir 2008 banner
IVES 9 IVES Conference Series 9 Volatile compounds production during ripening of cv. “Sangiovese” grapes from different terroir

Volatile compounds production during ripening of cv. “Sangiovese” grapes from different terroir

Abstract

“Sangiovese” (Vitis vinifera L. sativa cv. Sangiovese) is the main grape variety to be established in Italy, being the only country in Europe where this grape is commonly found. Effects of different terroir on the aroma profiles in must of “Sangiovese” grapes were investigated in two Tuscany areas to study the relationship genotype/environment. Grape volatile compounds are the main contributor to the fresh and fruity note in wines. Compounds responsible for this aroma are different depending on the cultural practices and climatic or biological factors and grape volatile composition can greatly vary during ripening. Volatile compounds of grapes are generally present in trace amounts and we used a SPME method to determine aroma composition of “Sangiovese” grapes at different times during ripening and at harvest date. For a full understanding of the process, we also described by agronomic and phenological index the ripening of “Sangiovese” in these two different areas, as well as weather data.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Maurizio BOSELLI (1), Manuel DI VECCHI STARAZ (1), Laura PIERAGNOLI (2), Lidia CESERI (2), Marzia MIGLIORINI (3),Paolo VITI (3)

(1) Dipartimento di Scienze, Tecnologie e Mercati della Vite e del Vino, Università di Verona, Villa Lebrecht, Via della Pieve, 70 – 37029 San Floriano, Italy
(2) Dipartimento di Ortoflorofrutticoltura, Università di Firenze, Viale delle Idee, 30 – 50019 Sesto Fiorentino, Italy
(3) Laboratorio Chimico Merceologico – Azienda Speciale della Camera di Commercio di Firenze, via Orcagna, 70 – 50121 Firenze, Italy

Contact the author

Keywords

 profil aromatique, SPME, génotype/environnement, Montalcino

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

On-farm monitoring of grapevine water and nitrogen status in relation to different soil management practices in Valais, Switzerland

In response to increasing societal demands for environmentally-friendly viticulture, winegrowers are adapting their cultivation techniques, particularly by reducing the use of herbicides.

Read More

An overview of the impact of clone, environmental factors and viticultural techniques on rotundone concentration in red wines

Rotundone is the main aroma compound responsible for peppery notes in red wine. This positive and very potent molecule has an odor threshold of 8 ng/L in water and 16 ng/L in red wine. It has been detected in several grape varieties with some of the highest concentrations recorded in Syrah, Duras, Tardif and Noiret, an interspecific hybrid grown in the North-East of the USA. If several winemaking practices have been identified to lower rotundone in wine, up to date, no enological solution has proved its efficiency to maximize it. This means that efforts to produce high rotundone wines must be undertaken in vineyards. This work provides practical ways that can be used by winegrowers to modulate rotundone levels in their wines.

Read More

Lactic acid bacteria: A possible aid to the remediation of smoke taint?

With climate change, the occurrence of wildfires has increased in several viticultural regions of the world. Subsequently, smoke taint has become a major issue, threatening the sustainability of the wine industry.

Read More

Uvalino wine: chemical and sensory profile

The evaluation of different chemical compounds present in Uvalino wines was correlated with sensory analysis. The analysis showed a high content of polyphenolic compounds responsible for the organoleptic properties of wine, including color, astringency and bitterness.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More