The volatile and phenolic compositions of nine monovarietal wines from the following grape varieties allowed in the Valpolicella appellation were investigated: Corvina, Corvinone, Rondinella, Molinara, Oseleta, Raboso, Croatina, Sangiovese and Cabernet-Sauvignon. Different clones were also investigated for Corvina and Corvinone, the two main varieties of the appellation. All grapes were harvested from a single experimental block and vinified following a standard protocol. Wines from different clones of Corvina were characterised by higher monoterpenols content, including linalool, α-terpineol and geraniol, as well as by a peculiar pattern of C6-alcohols. Relatively high levels of monoterpene alcohols were also found in Corvinone wines, while Oseleta showed the highest concentration of terpinen-4-ol and cis- and trans- isomers of linalool oxide. The evaluation of the wine aroma profile by means of different aromatic series indicated higher values for the “floral”, “fruity” and “ripe fruit” series for Corvina and Corvinone wines. Major differences in phenolic composition were found between the different varieties of wine. The total phenolics and total tannins values for Corvina, Corvinone, Rondinella and Molinara wines indicated relatively low phenolic content in comparison with Croatina, Oseleta, Cabernet-Sauvignon. There were also major differences in the content of individual phenolic compounds, in particular anthocyanins, between the monovarietal wines.

Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations

Slaghenaufi, Davide;Nouvelet, Léa;Ugliano, Maurizio
2021

Abstract

The volatile and phenolic compositions of nine monovarietal wines from the following grape varieties allowed in the Valpolicella appellation were investigated: Corvina, Corvinone, Rondinella, Molinara, Oseleta, Raboso, Croatina, Sangiovese and Cabernet-Sauvignon. Different clones were also investigated for Corvina and Corvinone, the two main varieties of the appellation. All grapes were harvested from a single experimental block and vinified following a standard protocol. Wines from different clones of Corvina were characterised by higher monoterpenols content, including linalool, α-terpineol and geraniol, as well as by a peculiar pattern of C6-alcohols. Relatively high levels of monoterpene alcohols were also found in Corvinone wines, while Oseleta showed the highest concentration of terpinen-4-ol and cis- and trans- isomers of linalool oxide. The evaluation of the wine aroma profile by means of different aromatic series indicated higher values for the “floral”, “fruity” and “ripe fruit” series for Corvina and Corvinone wines. Major differences in phenolic composition were found between the different varieties of wine. The total phenolics and total tannins values for Corvina, Corvinone, Rondinella and Molinara wines indicated relatively low phenolic content in comparison with Croatina, Oseleta, Cabernet-Sauvignon. There were also major differences in the content of individual phenolic compounds, in particular anthocyanins, between the monovarietal wines.
Red wines
monoterpenols
Valpolicella
wine aroma
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/1042994
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