terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

Abstract

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

In this scenario, understanding the relationship between climatic conditions existing in specific grape growing areas and the composition of the grapes and wines composition grown in that particular region is of major interest. The aim of this project is to investigate the aromatic profile of Corvina grapes and wines in the Valpolicella region and how it is impacted by the different climatic zones. Valpolicella is a wine-making region found in the north of Italy in the zona of Veneto, it is divided into three zones (Valpolicella Classica, Valpantena, and Orientale). All zones are subdivided into valleys and hilly areas which can range from 30 up to 500 m a.s.l., this variation in altitudes plays a role in the climatic conditions.

First, the climatic zones were studied in the region. Data from 24 weather stations across this region showed that there are 5 different HI climatic zones from temperate to too hot. Based on this information, grapes were obtained from 16 different vineyards from three different climatic zones (warm temperate, warm, and very warm), in order to carry out micro vinifications and grape macerations. Vinification was carried out in triplicate with 800 g of Corvina grape in bottles of 1 L Saccharomyces cerevisiae AWRI 796 (Experti Srl) and potassium metabisulphite was added, and fermentation was carried at 22 °C until it reached a concentration of ~1 g/L of glucose-fructose. In addition, grape macerates were also prepared to investigate the varietal compounds in the absence of yeast activity. Grape macerates were carried out in triplicate with 500 g of Corvina grapes in bottles of 1 L with ethanol (15% w/w), potassium metabisulphite, and dimethyl decarbonate at 22 °C for 15 days.

For the quantification of alcohols, esters, fatty acids, benzenoids, terpenes, and volatile sulfur compounds, a combined analytical strategy involving SPE and SPME extraction methods followed by GC- MS analysis was used. Enological parameters were measured using a Biosystems Y15 multiparametric analyzer. Results will contribute to developing tailored strategies for climate change management for Valpolicella wines.

 

1. IEA. (2022). Italy climate resilience policy indicator – Analysis. https://www.iea.org/articles/italy-climate-resilience-poli-cy-indicator 
2. Zhang, P., Howell, K., Li, Y., Li, L., Wang, J., Eckard, R., & Barlow, E. W. R. (2023). Using historical weather data and a novel season temperature index to classify winegrape growing zones in Australia. Scientia Horticulturae, 307. https://doi. org/10.1016/j.scienta.2022.111516 

DOI:

Publication date: February 11, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Aldo Neill, Mendoza Santiago¹, Maurizio Ugliano¹

1. University of Veron

Contact the author*

Keywords

Corvina, huglin index, temperature increase, aroma profile

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bodied wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020.

Read More

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations.

Read More

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More