A team of scientists, coordinated by the Edmund Mach Foundation, has recently published a groundbreaking article in the prestigious journal Food Research International, marking a crucial turning point in oenological research.
The study provides solid scientific evidence of the decisive influence of pH and storage temperature on the aroma profile of wine. The research focused on Traminer Aromatico, a wine variety of great importance to the Trentino-Alto Adige region. Gewürztraminer, an emblematic product of South Tyrol, is also significantly produced in Trentino.
In collaboration with the University of Trento and the University of West Attica in Athens, the study explored the dynamics of volatile compounds in wine, focusing on how terpenoids — essential for defining Gewürztraminer’s aromatic profile — change over time depending on various temperature and pH conditions. The research, conducted in the metabolomics laboratories of the Mach Foundation, revealed that the secret to the wine’s longevity lies in the storage temperature and, most importantly, in the lower acidity of this grape variety, which helps preserve its distinctive aroma.
Through a rigorous theoretical approach, the study was able to describe in detail all the interconversion processes that occur simultaneously and affect the aromatic compounds. From a theoretical perspective, the model developed is the most elegant work to date on the study of terpenes.
In practice, the results from the wine samples provided by the FEM highlight how higher pH levels and lower temperatures are essential for preserving the terpenoids that characterize Gewürztraminer’s typical aromatic profile. This leads to a better general scientific understanding of wine aromas and, more importantly, practical guidelines for the optimal preservation of one of the symbolic wines of the region.
Currently, there are already Traminer varieties on the market with a pH higher than the standard value of 3-3.5. According to the experiment, higher pH levels around 3.8 could extend the wine’s life by 8-10 years.
For more information, the full article is available in Food Research International.
Source: Edmund Mach Foundation
