Aromatic complexity in Verdicchio wines: a case study

Carlin, Silvia; Vrhovšek, Urška; Lonardi, Andrea; Landi, Lorenzo; Mattivi, Fulvio

doi:10.20870/oeno-one.2019.53.4.2396

Cited by 12 publications

(15 citation statements)

References 33 publications

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“…Flavouring benzenoid compounds present in non-barrel-aged wines are mainly derived from grape. Main are vanillin (vanilla note), ethyl-vanillate (flowery), methylvanillate (dry herbs), β-phenylethanol (rose note) [83], zingerone (sweet, fruity, cooked pears notes) [84], and methyl salicylate (floral note, slightly balsamic, tending to cinnamonchestnut honey) [77,[85][86][87]. Flavouring benzenoid compounds present in non-barrel-aged wines are mainly derived from grape.…”

Section: Grape and Wine Aroma Compositionmentioning

confidence: 99%

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

et al. 2021

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Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.

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Section: Grape and Wine Aroma Compositionmentioning

confidence: 99%

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

et al. 2021

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“…Seventeen esters and nine higher alcohols (out of the 36 volatile compounds identified) were detected in Trebbiano di Lugana wine produced in 2017. In Verdicchio wine, three different monoterpenes were identified, including linalool, nerol and geraniol [5,29], while in Trebbiano di Lugana wine only linalool was detected. Trebbiano di Lugana wine also presented two norisoprenoids, β-damascenone and 3-oxo-β-ionone; the first one was also found in Verdicchio wine [29].…”

Section: Aroma Profilementioning

confidence: 99%

Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study

Fracassetti

Camoni²,

Montresor

et al. 2020

Foods

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In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005–2017) were collected by the same winery and analyzed up to 13 years after bottling. Color, total and polymeric phenols, glutathione, free volatiles and sensory characteristics were assessed. The color turned from yellow to an increased brownish hue as the aging time increased; nonetheless, it was stable up to five years from the production. Thirty-six aroma compounds were detected including higher alcohols, esters, and norisoprenoids (β-damascenone and β-oxo-ionone). While higher alcohols did not show a dependence on the different years of production, a decrease of esters was found over aging with the exception of wine produced in 2009, the latter showing higher levels of glutathione that could limit esters’ hydrolysis. The perception of floral and fruity notes was dependent on the storage time with little differences up to five years after bottling. Trebbiano di Lugana wine could be suitable for aging and this aptitude might be further improved also through the proper choice of closure and packaging systems to encourage logistic and marketing strategies.

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“…[15,16], and in the Frontenac interspecific hybrid [17]. Recently, the importance of methyl salicylate as a key aroma released by precursors has been observed in Verdicchio wines [18]. The existence of two glycosides was hypothesized in a previous study carried out in our laboratory: methyl salicylate 2- O -β- d -glucoside and methyl salicylate 2- O -β- d -xylopyranosyl (1-6) β- d -glucopyranoside (MeSA-primeveroside or gaultherin).…”

Section: Introductionmentioning

confidence: 99%

“…All of these varieties are genetically similar [19]. Since this compound’s olfactory threshold is between 50 and 100 μg/L, methyl salicylate could potentially contribute to the balsamic scent in Verdicchio aged wines [18]. Glycosidic fraction analysis is usually performed after isolation using solid phase extraction (SPE) and then after acid or enzymatic hydrolysis analysis of the aglycones using GC-MS [20].…”

Section: Introductionmentioning

confidence: 99%

Methyl Salicylate Glycosides in Some Italian Varietal Wines

et al. 2019

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Glycosides are ubiquitous plant secondary metabolites consisting of a non-sugar component called an aglycone, attached to one or more sugars. One of the most interesting aglycones in grapes and wine is methyl salicylate (MeSA), an organic ester naturally produced by many plants, particularly wintergreens. To date, nine different MeSA glycosides from plants have been reported, mainly spread over the genera Gaultheria, Camellia, Polygala, Filipendula, and Passiflora. From a sensorial point of view, MeSA has a balsamic-sweet odor, known as Wintergreen. MeSA was found in Vitis riparia grapes, in Vitis vinifera sp. and in the Frontenac interspecific hybrid. We found that the MeSA glycosides content in Verdicchio wines and in some genetically related varieties (Trebbiano di Soave and Trebbiano di Lugana) was very high. In order to understand which glycosides were present in wine, the methanolic extract of Verdicchio wine was injected into a UPLC-Q-TOF-HDMS and compared to the extracts of different plants rich in such glycosides. Using pure standards, we confirmed the existence of two glycosides in wine: MeSA 2-O--d-glucoside and MeSA 2-O--d-xylopyranosyl (1-6) -d-glucopyranoside (gaultherin). For the first time, we also tentatively identified other diglycosides in wine: MeSA 2-O--l-arabinopyranosyl (1-6)--d-glucopyranoside (violutoside) and MeSA 2-O--d-apiofuranosyl (1-6)--d-glucopyranoside (canthoside A), MeSA 2-O--d-glucopyranosyl (1-6)-O--d-glucopyranoside (gentiobioside) and MeSA 2-O--l-rhamnopyranosyl (1-6)--d-glucopyranoside (rutinoside). Some of these glycosides have been isolated from Gaultheria procumbens leaves by preparative liquid chromatography and structurally annotated by 1H- and 13C-NMR analysis. Two of the peaks isolated from Gaultheria procumbens leaves, namely MeSA sambubioside and MeSA sophoroside, were herein observed for the first time. Six MeSA glycosides were quantified in 64 Italian white wines, highlighting the peculiar content and pattern in Verdicchio wines and related cultivars. The total concentration in bound and free MeSA in Verdicchio wines varied in the range of 456–9796 g/L and 5.5–143 g/L, respectively, while in the other wines the bound and free MeSA was below 363 g/L and 12 g/L, respectively. As this compound’s olfactory threshold is between 50 and 100 g/L, our data support the hypothesis that methyl salicylate can contribute to the balsamic scent, especially in old Verdicchio wines.

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Aromatic complexity in Verdicchio wines: a case study

Cited by 12 publications

References 33 publications

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study

Methyl Salicylate Glycosides in Some Italian Varietal Wines

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