Influence of Soil Chemical Features on Aromatic Profile of V. vinifera cv. Corvina Grapes and Wines: A Study-Case in Valpolicella Area (Italy) in a Calcareous and Non-Calcareous Soil

Abstract

In the Valpolicella area (Verona, Italy) one of the most important Italian wines is being produced: Amarone, predominately made by Vitis vinifera cv. Corvina. This wine is subjected to a specific postharvest process, namely, withering, which aims to increase alcohol content and/or high residual sugars while retaining richness in aromas and organoleptic compounds. In accordance with guidelines and strict Amarone protocol set by the Consorzio of Amarone-Valpolicella, withering must be carried out by setting the grapes in a suitable environment. In our study, the withering process was performed following the traditional methods, i.e., in open-air, natural environmental conditions, as generally performed by winegrowers, leading to a weight loss in grapes of up to 30%. Whilst the effect of different postharvest conditions is clear and studied, it is interesting to know how soil can affect both grapes and wine profile, in terms of aromas, which are of great importance for this crafted wine. For this purpose, for two study years, the influence of two different sites (with regards to the carbonates’ content) on aromas were investigated. Furthermore, microvinifications and the sensory profile of the resulting wines were analysed. Our results clearly indicated that different soils’ characteristics, particularly differences in carbonate content, had an important effect, not only on the aromatic compounds of grapes and wines, but on the sensory profile as well. This information will help winegrowers and winemakers in the process of determining site selection for future vineyards in order to obtain a final optimum Amarone wine, in terms of its aromatic composition—one that is able to respond to the market demand.

Exploring the Influence of Soil Salinity on Microbiota Dynamics in Vitis vinifera cv. “Glera”: Insights into the Rhizosphere, Carposphere, and Yield Outcomes

“…In contrast, acidity levels, encompassing both total and malic acid, reached their peak in the treated group, subsequently influencing the pH. This observed pattern aligns with established findings in the literature, where salt stress typically leads to a reduced sugar content, resulting in increased acidity and decreased pH [37].…”

“…Also, this genus plays a role in the microbiota of grape berries, influencing the fermentation process during winemaking. The presence of Bacillus in the grape microbiota in fact was reported to contribute to the distinctive microbial fingerprint of a vineyard, adding to the complexity and uniqueness of the resulting wine [37]. For instance, Bacillus could inhibit the malolactic bacterium, Oenococcus oeni, responsible for malolactic fermentation [68].…”

The Health of Vineyard Soils: Towards a Sustainable Viticulture

“…Regarding other soil chemical properties, significant associations between them and wine's organoleptic characteristics have been found [353]. For example, Tomasi et al [358] reported the effect of high limestone content on obtaining higher aromatic wines, and Arnó et al [319] found that high calcium carbonate and pH lead to Mn deficit and, consequently, grapes low in phenolic contents.…”

Grapevine Resistant Cultivars: A Story Review and the Importance on the Related Wine Consumption Inclination

“…However, EU exports didn't change in recent years, due to transport disruption in countries in the Southern hemisphere and North America [6]. In Italy, wine production (including grape juice) is equal to 48.2 million hectolitres on a vineyard area of approximately 621.9 thousand hectares [8]. As far as Italy is concerned, there has been a significant rise in volume exports, without the accompanying rise in value, similar to what occurred for France.…”