Varietal Aromas of Fortified Wines from Different Moscato Var. (<i>Vitis vinifera</i> L.) under the Same Pedoclimatic Conditions

<i>Vitis vinifera</i> L. cv. Moscato includes different varieties mainly used to produce sweet wines, such as fortified wines. Moscato grapes are characterized by a large number of free and glycosylated monoterpenoids giving very aromatic wines. However, the literature data on the aroma...

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Autores principales:	Antonella Verzera, Maria Merlino, Fabrizio Cincotta, Ottavia Prestia, Antonio Sparacio, Salvatore Sparla, Concetta Condurso
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Moscato varieties fortified wines varietal aromas terpenes HS-SPME-GC-MS Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/2d494e4f69084bdfb8b6b2696967457d
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spelling	oai:doaj.org-article:2d494e4f69084bdfb8b6b2696967457d2021-11-25T17:32:29ZVarietal Aromas of Fortified Wines from Different Moscato Var. (<i>Vitis vinifera</i> L.) under the Same Pedoclimatic Conditions10.3390/foods101125492304-8158https://doaj.org/article/2d494e4f69084bdfb8b6b2696967457d2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2549https://doaj.org/toc/2304-8158<i>Vitis vinifera</i> L. cv. Moscato includes different varieties mainly used to produce sweet wines, such as fortified wines. Moscato grapes are characterized by a large number of free and glycosylated monoterpenoids giving very aromatic wines. However, the literature data on the aroma profile of fortified Moscato wines are very limited. In light of this, the present research aimed to investigate the aroma compounds, mainly the varietal ones, of fortified wines from different Moscato varieties, namely Giallo (Yellow), Bianco (White), Bianco at Petit Grain (Blanc à Petits Grains), Ottonel and Rosa (Pink of Trentino), cultivated under the same pedoclimatic conditions. Using the HS-SPME-GC-MS (head space-solid phase micro extraction-gas chromatography-mass spectrometry) technique, numerous varietal and fermentative aroma compounds have been identified and quantified and significant differences were observed among varieties in the levels of mostly volatiles and in their ratios. Based on their composition, the studied wines can be divided in two groups depending on whether linalool or geraniol prevails among varietal aromas. These results are evidence that each Moscato variety has a typical varietal aroma composition, even if some similarities were found between the two white varieties, and between Moscato Giallo and Moscato Ottonel varieties. Moscato Rosa showed a peculiar aroma composition and the lowest ester/terpene ratio.Antonella VerzeraMaria MerlinoFabrizio CincottaOttavia PrestiaAntonio SparacioSalvatore SparlaConcetta CondursoMDPI AGarticleMoscato varietiesfortified winesvarietal aromasterpenesHS-SPME-GC-MSChemical technologyTP1-1185ENFoods, Vol 10, Iss 2549, p 2549 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Moscato varieties fortified wines varietal aromas terpenes HS-SPME-GC-MS Chemical technology TP1-1185
spellingShingle	Moscato varieties fortified wines varietal aromas terpenes HS-SPME-GC-MS Chemical technology TP1-1185 Antonella Verzera Maria Merlino Fabrizio Cincotta Ottavia Prestia Antonio Sparacio Salvatore Sparla Concetta Condurso Varietal Aromas of Fortified Wines from Different Moscato Var. (<i>Vitis vinifera</i> L.) under the Same Pedoclimatic Conditions
description	<i>Vitis vinifera</i> L. cv. Moscato includes different varieties mainly used to produce sweet wines, such as fortified wines. Moscato grapes are characterized by a large number of free and glycosylated monoterpenoids giving very aromatic wines. However, the literature data on the aroma profile of fortified Moscato wines are very limited. In light of this, the present research aimed to investigate the aroma compounds, mainly the varietal ones, of fortified wines from different Moscato varieties, namely Giallo (Yellow), Bianco (White), Bianco at Petit Grain (Blanc à Petits Grains), Ottonel and Rosa (Pink of Trentino), cultivated under the same pedoclimatic conditions. Using the HS-SPME-GC-MS (head space-solid phase micro extraction-gas chromatography-mass spectrometry) technique, numerous varietal and fermentative aroma compounds have been identified and quantified and significant differences were observed among varieties in the levels of mostly volatiles and in their ratios. Based on their composition, the studied wines can be divided in two groups depending on whether linalool or geraniol prevails among varietal aromas. These results are evidence that each Moscato variety has a typical varietal aroma composition, even if some similarities were found between the two white varieties, and between Moscato Giallo and Moscato Ottonel varieties. Moscato Rosa showed a peculiar aroma composition and the lowest ester/terpene ratio.
format	article
author	Antonella Verzera Maria Merlino Fabrizio Cincotta Ottavia Prestia Antonio Sparacio Salvatore Sparla Concetta Condurso
author_facet	Antonella Verzera Maria Merlino Fabrizio Cincotta Ottavia Prestia Antonio Sparacio Salvatore Sparla Concetta Condurso
author_sort	Antonella Verzera
title	Varietal Aromas of Fortified Wines from Different Moscato Var. (<i>Vitis vinifera</i> L.) under the Same Pedoclimatic Conditions
title_short	Varietal Aromas of Fortified Wines from Different Moscato Var. (<i>Vitis vinifera</i> L.) under the Same Pedoclimatic Conditions
title_full	Varietal Aromas of Fortified Wines from Different Moscato Var. (<i>Vitis vinifera</i> L.) under the Same Pedoclimatic Conditions
title_fullStr	Varietal Aromas of Fortified Wines from Different Moscato Var. (<i>Vitis vinifera</i> L.) under the Same Pedoclimatic Conditions
title_full_unstemmed	Varietal Aromas of Fortified Wines from Different Moscato Var. (<i>Vitis vinifera</i> L.) under the Same Pedoclimatic Conditions
title_sort	varietal aromas of fortified wines from different moscato var. (<i>vitis vinifera</i> l.) under the same pedoclimatic conditions
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2d494e4f69084bdfb8b6b2696967457d
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Varietal Aromas of Fortified Wines from Different Moscato Var. (<i>Vitis vinifera</i> L.) under the Same Pedoclimatic Conditions

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