The aroma diversity of italian white wines

Study of chemical and biochemical pathways underlying sensory characteristics and perception mechanisms for developing models of precision and sustainable enology

Scientific Responsable : Professor Matteo Marangon |

Reference dates: 01.08.2020 – 01.08.2023

Project description (English)

Aroma is a key contributor to the perception of white wines quality, including sensory typicality, perceived diversity and overall preference. Italy produces dry still white wines from native grape varieties and geographically defined areas, representing different grapegrowing, winemaking and cultural heritages. For most of these grapes, complex (bio)chemical processes during vinification lead to a pool of odorants determining aroma nuances of perceived diversity and quality. The related chemical and sensory elements, the relevant pathways and variables, and the factors associated with the perception of these complex odor mixtures are not known. Altogether, this limits the implementation of production and marketing strategies truly based on the specificity of Italian white wines, with reduced competitiveness and sustainability.

The aim of this project is to provide, by means of chemical and sensory approaches, a comprehensive characterization of the diversity of Italian white wines in terms of volatile aroma composition, aroma sensory properties, key (bio)chemical pathways and perception mechanisms

In addition to direct returns for the Italian wine industry, the results will contribute to the implementation of sustainable food systems.