IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Comparison between the volatile chemical profile of two different blends for PDO “Valpolicella Superiore”

Comparison between the volatile chemical profile of two different blends for PDO “Valpolicella Superiore”

Abstract

Valpolicella is a famous wine producing region located in the north of Verona close to Garda lake and owes its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. Nowadays the production of another PDO, Valpolicella Superiore is gaining more attention by the consumers, increasing the interest of the wineries to improve the quality of this wines. All the Valpolicella wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.Traditionally, Valpolicella product regulation required the blend to have a greater proportion (equal to …) of Corvina grape, from 2019 it changed allowing new blend compositions. For this reason, studying the volatile chemical profiles of different Valpolicella blends to support wine makers in the choices of the winery represents a field of great interest.The study aimed to evaluate the volatile chemical and sensory composition of two different blends, one “traditional” (70% Corvina, 30% Rondinella) and one “experimental” (60% Corvinone, 20% Corvina, 20% Rondinella).The grapes were supplied by six wineries in Valpolicella, four of which provided both blends, whereas for two companies were produced only traditional wines. Winemaking was performed under standardized conditions. Free volatile compounds as well as glycosidic precursors were analysed with gas chromatography mass spectrometry (GC-MS) techniques coupled with SPE and SPME extractions. Fermentation kinetics were found to be influenced by the different composition of the blends.We found many significant difference in volatile chemical composition among the two blends. This study found that Corvina-based wines have a higher concentration of terpenoids than Corvinone-based wine, conversely experimental blend wines, showed  a higher concentration of norisoprenoids. Interestingly multivariate analysis of the volatile compounds showed higher influence of the terroir compared to blend influence. This was reasonable because 40% of the grapes in the blends are the same and the remaining 60% varies. Moreover this result gives indications about the importance of the origin of the grapes and of the terroir of Valpolicella. 

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Cristanelli Giacomo1, Luzzini Giovanni1, Slaghenaufi Davide1 and Ugliano Maurizio1

1Department of Biotechnology, University of Verona

Contact the author

Keywords

Red wine aroma, Valpolicella, Varietal identity, Terroir, Protected Designation of Origin

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Crop water stress index as a tool to estimate vine water status

Crop Water Stress Index (CWSI) has long been a ratio to quantify relative plant water status in several crop and woody plants. Given its rather well relationship to either leaf or stem water potential and the feasibility to sample big vineyard areas as well as to collect quite a huge quantity of data with airborne cameras and image processing applications, it is being studied as a tool for irrigation monitoring in commercial vineyards. The objective of this paper was to know if CWSI estimated by measuring leaf temperature with an infrared hand held camera could be used to substitute the measure of stem water potential (SWP) without losing accuracy of plant water status measure.
Read More

Anthocyanins Chemistry During Red Wine Ageing

Anthocyanins are the main pigments present in young red wines, being responsible for their intense red color. These pigment in aqueous solutions occur in different forms in equilibrium that are dependent on the pH

Read More

Lead levels in fortified wines

AIM The main lead exposure route is the intake of contaminated food, water, and alcoholic beverages, in particular wine. At the gastric level, Pb is transformed into a soluble compound which, when conveyed into the bloodstream, is the long-term cause of saturnism, intoxication with neurotoxic, nephrotoxic and hematopoietic effects, and with the neurological developmental delay of children. Pb is classified by the International Agency for Research on Cancer as a 2A class, possible carcinogenic to humans. In an opinion on possible health risks, CONTAM considered that cereals, vegetables, drinking water, and wine give a greater contribute to dietary exposure to Pb in Europe. Large quantities of wine, beer, and other alcoholic products drinking can increase daily Pb intake above the maximum permitted levels.

Read More

VOLATILE COMPOUNDS AND SENSORY PROFILE OF NEBBIOLO RED WINES TREATED WITH WOOD FORMATS ALTERNATIVE TO BARRELS

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

Read More

Digital PCR: a tool for the early detection of brettanomyces in wine

Brettanomyces bruxellensis is found in various ecological niches, but particularly in fermentative processes: beer, kombucha, cider and wine. In the oenological sector, this yeast is undesirable, as it can produce ethyl phenols, thus altering wine quality. These compounds are characterized by stable or horse-sweat aromas, unpleasant for consumers.

Read More