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…

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

Read More

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More