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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

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