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…

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[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

SENSORY EVALUATION OF WINE AROMA: SHOULD COLOR-DRIVEN DESCRIPTORS BE USED?

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

Read More

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

Read More

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Read More