Abstract
Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated with distinctive compositional profiles. Wine content in terpenes, norisoprenoids, benzenoids and C6 alcohols, as well as some fermentative esters, were indeed significantly affected by grape origin. Conversely, yeast strain influence was mainly associated with fermentation-derived esters. Sensory analysis, besides confirming the major role of grape origin as driver of wine differentiation, indicated that spontaneous fermentations reduced the sensory differences associated with grape origin and variety, mainly due to high content of acetic acid and ethyl acetate.
Highlights
Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation
Enological parameters of wines and their Kruskal–Wallis analysis are shown in Table 2, pH and total acidity were primarily affected by grape origins
Most aroma-related volatile metabolites of Corvina and Corvinone wines from withered grapes were affected by grape terroir of origin, highlighting the central role of grape selection for obtaining defined Amarone aroma profiles
Summary
Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated with distinctive compositional profiles. Besides confirming the major role of grape origin as driver of wine differentiation, indicated that spontaneous fermentations reduced the sensory differences associated with grape origin and variety, mainly due to high content of acetic acid and ethyl acetate. Another characteristic of Valpolicella is the unique blend of grape varieties used for the production of its Protected Designation of Origin (PDO) wines, including the two main varieties Corvina and Corvinone, to be blended along with a range of other minor varieties [1]. Data concerning the relevance of terroir to wines for Amarone production are scarce, in spite of the primary commercial relevance of this product
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