terclim by ICS banner
IVES 9 IVES Conference Series 9 CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

Abstract

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.
To obtain a general view, the wines were subjected to basic chemical analyzes, in addition to the analysis of the aromatic profile by gas chromatography coupled with mass spectrometry (GC-MS) and various extraction techniques, Solid Phase Extraction (SPE) and headspace solid phase micro-extraction (HS-SPME). A total of 73 volatile molecules were analyzed. The respective OAVs have been calculated for their impact on the aroma of Prosecco wine. The resulting molecules with the greatest impact were ethyl hexanoate, isoamyl acetate and beta-damascenone mainly from fruity notes. Also important is the molecule of ethyl cinnamate which gives floral notes. Subsequently, the possible effects of subzones in wines were investigated. For what the Kruskal Wallis test was used and from this 16 compounds were identified that differ between the different areas of origin of the wines. The resulting compounds found in samples characterizing the areas of origin of the samples were: isoamyl alcohol, octanoic acid, limonene, 3-carene, α-pinepinene, α-phellandrene, p-cymene, rose oxide, TPB, carbon disulfide, diethyl diulfide, dimethyl disulfide, diethyl disulfide, α-pinene, α-myrcene and ethyl thioacete. These molecules are major norisoprenoids, esters and sulfur compounds. Finally, the wines were evaluated from a sensorial point of view by mean of a sorting task analysis. The clustering in three groups of the wine samples was observed, partially attributable to the areas of origin.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Davide Slaghenaufi1,*, Giovanni Luzzini¹, Matteo Borgato¹, Anita Boscaini², Andrea Dal Cin², Vittorio Zandonà², Maurizio Ugliano¹

1. Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro, Cariano, Italy
2. Masi Agricola, Via Monteleone, 26, Sant’Ambrogio di Valpolicella, 37015 Verona VR, Italy

Contact the author*

Keywords

Prosecco, sparkling wine, volatile compounds, SPME; GC-MS

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.

Read More

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[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"...
Read More

INCREASING PINOT NOIR COLOUR DENSITY THROUGH SEQUENTIAL INOCULATION OF FLOCCULENT COMMERCIAL WINE YEAST SPECIES

Vitis vinifera L. cv. Pinot noir can be challenging to manage in the winery as its thin skins require careful handling to ensure sufficient extraction of wine colour to promote colour stability during ageing.1 Literature has shown that fermentation with flocculent yeasts can increase red wine colour density.2 As consumers prefer greater colour density in red wines,3 the development of tools to increase colour density would be useful for the wine industry. This research explored the impact of interspecies sequential inoculation and co-flocculation of commercial yeast on Pinot noir wine colour.

Read More