Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines
Valpolicella is an Italian wine-producing region famous for premium red wines. Valpolicella wines often undergo a minimum ageing period between 1 and 4 years, according to the wine type. Therefore, identifying relevant types of aroma precursors and the related chemical mechanisms behind aroma develo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2022-08-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/5393 |
| _version_ | 1798037240342904832 |
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| author | Giovanni Luzzini Davide Slaghenaufi Maurizio Ugliano |
| author_facet | Giovanni Luzzini Davide Slaghenaufi Maurizio Ugliano |
| author_sort | Giovanni Luzzini |
| collection | DOAJ |
| description | Valpolicella is an Italian wine-producing region famous for premium red wines. Valpolicella wines often undergo a minimum ageing period between 1 and 4 years, according to the wine type. Therefore, identifying relevant types of aroma precursors and the related chemical mechanisms behind aroma development during ageing is of great importance for Valpolicella wines. This study assessed free and glycosidically-bound terpene compounds of Valpolicella wines as potential precursors of different ageing-related terpenes using a model ageing experimental approach. Results showed that terpene profiles changed substantially with ageing. The occurrence of cyclic terpenes (p-menthane-1,8-diol, 1,8-cineole and 1,4-cineole) was mostly associated with the content of free monoterpenols, linalool in particular, in young wines, whereas glycosylated monoterpenols appeared to play a minor role. Accumulation of cineoles was strongly modulated with pH; in fact, low pH values promoted higher cineole yields. |
| first_indexed | 2024-04-11T21:23:54Z |
| format | Article |
| id | doaj.art-5f1daf7bd91e472f84df657ee7bb58a5 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-04-11T21:23:54Z |
| publishDate | 2022-08-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-5f1daf7bd91e472f84df657ee7bb58a52022-12-22T04:02:29ZengInternational Viticulture and Enology SocietyOENO One2494-12712022-08-0156310.20870/oeno-one.2022.56.3.5393Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red winesGiovanni Luzzini0Davide Slaghenaufi1Maurizio Ugliano2University of Verona, Department of Biotechnology, Villa Lebrecht, via della Pieve 70, San Pietro in Cariano, 37029University of Verona, Department of Biotechnology, Villa Lebrecht, via della Pieve 70, San Pietro in Cariano, 37029University of Verona, Department of Biotechnology, Villa Lebrecht, via della Pieve 70, San Pietro in Cariano, 37029Valpolicella is an Italian wine-producing region famous for premium red wines. Valpolicella wines often undergo a minimum ageing period between 1 and 4 years, according to the wine type. Therefore, identifying relevant types of aroma precursors and the related chemical mechanisms behind aroma development during ageing is of great importance for Valpolicella wines. This study assessed free and glycosidically-bound terpene compounds of Valpolicella wines as potential precursors of different ageing-related terpenes using a model ageing experimental approach. Results showed that terpene profiles changed substantially with ageing. The occurrence of cyclic terpenes (p-menthane-1,8-diol, 1,8-cineole and 1,4-cineole) was mostly associated with the content of free monoterpenols, linalool in particular, in young wines, whereas glycosylated monoterpenols appeared to play a minor role. Accumulation of cineoles was strongly modulated with pH; in fact, low pH values promoted higher cineole yields. https://oeno-one.eu/article/view/5393wine agingValpolicella red winescineolesterpeneslinalool |
| spellingShingle | Giovanni Luzzini Davide Slaghenaufi Maurizio Ugliano Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines OENO One wine aging Valpolicella red wines cineoles terpenes linalool |
| title | Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines |
| title_full | Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines |
| title_fullStr | Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines |
| title_full_unstemmed | Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines |
| title_short | Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines |
| title_sort | approaches to the classification of wine aroma ageing potential applications to the case of terpenoids in valpolicella red wines |
| topic | wine aging Valpolicella red wines cineoles terpenes linalool |
| url | https://oeno-one.eu/article/view/5393 |
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