terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Abstract

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Except the quali-quantitative analysis, no investigations regarding the isotopic values of the target volatile compounds are documented in literature. Stable isotope ratio analysis represents a modern and powerful tool used by the laboratories responsible for official consumer protection, for the food quality and genuineness assessment.

In this study, samples of Moscato Giallo were collected during the harvest season in 2019 from two Italian regions:Trentino – Alto Adige and Veneto, known lands for the cultivation of this aromatic variety. 

The flavor compounds were extracted from grapes and wines, after alcoholic fermentation of grape juice, and analysed by GC-MS/MS. The results confirmed the presence of typical terpenoids both in free and glycosylated form, responsible for the characteristic aroma of Moscato Giallo variety.

The aromatic compounds were also analysed by GC-C\Py-IRMS for a preliminary investigation. The compound-specific isotope ratio analysis allowed to determine the carbon (δ13C) and hydrogen (δ2H) isotopic signatures of the major volatile compounds for the first time.

DOI:

Publication date: October 4, 2023

Issue: ICGWS 2023

Type: Article

Authors

Mauro Paolini1*, Lorenzo Cucinotta1,2, Alberto Roncone1, Luana Bontempo1, Danilo Sciarrone2, Federica Camin3, Sergio Moser1, Roberto Larcher1

1Fondazione Edmund Mach, via Mach 1, 38098 San Michele all’Adige (TN)
2Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche e Ambientali, Università degli Studi di Messina, Viale Palatucci, snc – 98168 Messina
3Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, 38010 San Michele all’Adige, (TN), 12 Italy

Contact the author*

Keywords

Moscato Giallo, volatile compounds, GC-MS/MS, GC-C\Py-IRMS

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

The colour pattern of flower arrangements influence wine tasters’ sensory description

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements. In each condition, the same two wines were blind tasted: a wine previously defined as delicate – a Pinot Noir from Australia, and a wine known for its robust character – a Tannat from Uruguay.

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Symbiotic microorganisms application in vineyards: impacts on grapevine performance and microbiome

Microorganism-based inoculants have been suggested as a viable solution to mitigate the adverse effects of climate change on viticulture. However, the actual effectiveness of these inoculants when applied under field conditions remains a challenge, and their effects on the existing soil microbiota are still uncertain. This study investigates the impact of arbuscular mycorrhizal fungi inoculation on grapevine performance and microbiome. The study was conducted in a vineyard of Callet cultivar in Binissalem, Mallorca, Spain. Two different treatments were applied: control and inoculation with commercial mycorrhizae complex of Rhizoglomus irregulare applied to plants through irrigation.

Effects of progeny in the modulation of the response to water stress in isohydric and anisohydric varieties

Each grapevine variety has a specific water use regulation response under drought, and it is still unclear whether this regulation results from innate genotypic behavior (iso- and anisohydric), or is a response to environmental factors, namely recurrent water stress priming effects. In the present work, we explored the influence of the field-grown genotypes’ drought memory in the drought-response phenotype of their vegetative progenies, in Trincadeira (isohydric) and Castelão (anisohydric) varieties under a drought event followed by recovery in a glasshouse. Cuttings from both cultivars subjected to full irrigation (FI) and non-irrigation (NI) treatments for 5 consecutive years were used.

Application of antagonistic Metschnikowia strains against Botrytis cinerea in vineyards 

Less and less chemical plant protection products are approved by the E U. Plant pathogenic fungi become increasingly resistant to the active ingredients that have been around for a long time. Besides, there is a valid demand for effective products that can be applied in organic cultivation.
We examined Metschnikowia strains under laboratory conditions in order to find effective strains against B. cinerea. The antimicrobial mechanism of these yeasts is based on the competition for the ferric ions from the environment. Metschnikowia cells release the pulcherriminic acid which chelates with Fe3+, forming the pigment pulcherrimin.