Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines

被引:7
|
作者
Slaghenaufi, Davide [1 ]
Luzzini, Giovanni [1 ]
Borgato, Matteo [1 ]
Boscaini, Anita [2 ]
Dal Cin, Andrea [2 ]
Zandona, Vittorio [2 ]
Ugliano, Maurizio [1 ]
机构
[1] Univ Verona, Dept Biotechnol, Via Pieve 70, I-37029 San Pietro Cariano, Italy
[2] Masi Agr, Via Monteleone 26, I-37015 Sant Ambrogio Di Valpoli, Italy
来源
APPLIED SCIENCES-BASEL | 2023年 / 13卷 / 06期
关键词
Prosecco; sparkling wine; volatile compounds; SPME; GC-MS; VOLATILE SULFUR-COMPOUNDS; RED WINES; (E)-1-(2,3,6-TRIMETHYLPHENYL)BUTA-1,3-DIENE; METABOLISM; THRESHOLD; ODORANTS; FEATURES; IMPACT;
D O I
10.3390/app13063609
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
In this work, the aromatic characterization of commercially available Prosecco wines with a price range between EUR 7 and 13 was carried out. These wines came from three different areas of origin: Valdobbiadene, Asolo and Treviso. Seventy volatile compounds were identified and quantified in the wines. Quantitatively, the wines were mainly characterized by compounds of fermentation origin (alcohols, acids, esters), and C-6-alcohols, and to a lesser extent, terpenes, low molecular weight volatile sulfur compounds (VSC), and benzenoids. To determine their impact on the aroma of Prosecco wine, the respective OAVs were calculated. The molecules with higher OAV were ethyl hexanoate, isoamyl acetate, and beta-damascenone. More generally, esters, responsible for fruity notes, seemed to play a major role in the aroma of Prosecco wine. Investigation into the possible effect of different production zones indicated 16 significantly different compounds accounting for differences between the various areas of origin of the wines, being mostly VSC, esters and C-6-alcohols. A sensory evaluation through a sorting task highlighted the formation of clusters; wine samples were divided into two main groups partially attributable to the areas of origin. From a chemical point of view, cluster A was richer in esters, while cluster B had, on average, higher concentrations of compounds associated with wine aging such as cyclic terpenes, norisoprenoids (TDN and vitispirane), and VSC.
引用
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页数:17
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