Classification of “Valpolicella Superiore” wines in relation to aromatic composition: influence of geographical origin, vintage and aging

Abstract

The Valpolicella appellation, mainly known for Amarone and Ripasso, is experiencing growing interest in Valpolicella Superiore (VS), a lighter red wine aligning with consumer demand. However, anecdotal evidence suggests different stylistic interpretations of VS, potentially causing consumer confusion. This study aimed to assess how vintage, grape origin, aging, and post-harvest withering influence VS aromatic composition and to identify vinification styles within the sample set.

Seventy commercial VS wines, differing in vintage, grape origin, and post-harvest withering, were analyzed. The volatile chemical profile was assessed via GC-MS coupled with SPE and SPME techniques, while enological and phenolic parameters were determined through spectrophotometric analysis. These data were compared to sensory evaluations from a wine competition panel. Multivariate analysis classified VS wines based on volatile profiles, with vintage/aging and grape origin being key differentiators, mainly affecting terpenes, norisoprenoids, esters, lactones, benzenoids, and fatty acids. Grape withering also influenced certain subsets, impacting benzenoids, norisoprenoids, terpenes, and esters.

Complex interactions emerged between grape origin and vintage, particularly in norisoprenoid and terpene content, distinguishing VS wines from those of the Classico sub-region. In VS wines from the Classico sub-region, older vintages (2017–2018) exhibited higher levels of norisoprenoids such as β-damascenone, TPB, and TDN, alongside linear terpenes like β-citronellol and geraniol. More recent vintages (2019–2020) were richer in norisoprenoids such as β-ionone and β-damascone. In VS wines, cyclic and bicyclic terpenes were found in higher concentrations: older vintages contained greater levels of α-phellandrene, limonene, and terpinolene, as well as β-damascenone, β-ionone, and β-hydroxy-damascone. More recent vintages were distinguished by higher concentrations of TPB, vitispirane, 3-hydroxy-β-damascone, linalool oxide, and 1,4-cineole.

Sensory evaluation categorized the wines into seven stylistic groups with distinct organoleptic traits. The analysis underscored the aromatic complexity of each style, with alcohol content and compounds such as dimethyl sulfide, various terpenes, trans-3-esen-1-ol, ethyl butanoate, 3-methylbutanoic acid, and furfural contributing to the sensory heterogeneity of the examined wines.