Aromatic fingerprint and sensory profile of Baratuciat, a minor autochthonous cultivar from north-western Italy

Abstract

The investigation of minor grapevine cultivars contributes to biodiversity preservation and supports more sustainable viticulture. Baratuciat is a white grape variety from north-western Italy, traditionally cultivated in marginal areas and recently re-evaluated for its enological potential. However, information on the aromatic composition of both the grapes and wines produced from this variety remains limited. The present study investigates the varietal aroma profile of Baratuciat characterizing grape aroma precursors through GC–MS analysis over two consecutive vintages (2023–2024). Indipendently, wines produced from the same variety were analyzed for their free volatile composition and polyfunctional thiols were determined by targeted LC–HRMS analysis in order to assess the contribution of these aroma compounds to the overall sensory profile. Finally, a sensory evaluation of commercial Baratuciat wines from different vintages was performed to characterize their sensory expression across years. Aroma precursors determined in grapes were grouped into major chemical families1. In both vintages, Baratuciat exhibited a terpene-dominated profile, with total terpene concentrations of 1547 µg/kg in 2023 and 1603 µg/kg in 2024, suggesting terpenes as key-role molecules in varietal aroma definition. Oxygenated monoterpenes were particularly abundant and consistent across the years. Cis-8-hydroxylinalool was the predominant compound, followed by trans-8-hydroxylinalool, linalool, and geraniol, which together define the floral–citrus notes of the varietal aroma. Secondary contributions were provided by norisoprenoids and benzenoid precursors, which may release aroma-active compounds during bottle aging, potentially contributing to balsamic and fruity nuances of the wine. Despite quantitative vintage-related fluctuations, the dominance of hydroxylated linalool derivatives and other major monoterpenes across years supports the classification of Baratuciat as a semi-aromatic variety, characterized by a terpene-rich profile and appreciable levels of norisoprenoid and benzenoid compounds. These results, together with the chemical and sensory evaluation of the wines, provide valuable insights for optimizing vinification practices and bottle-aging strategies aimed at enhancing the expression and enological valorization of this rare variety.

References

1. Mateo, J.J.; Gentilini, N.; Huerta, T.; Jiménez, M.; Di Stefano, R. (1997). Fractionation of glycoside precursors of aroma in grapes and wine. J. Chromatogr. A, 778(1–2), 219–224.