Articles
STUDY OF THE INFLUENCE OF GRAPE RIPENESS DEGREE ON AROMA CHARACTERISTICS OF AGLIANICO WINES BY INSTRUMENTAL AND SENSORY ANALYSIS
Article number
754_71
Pages
533 – 540
Language
English
Abstract
Changes in important grape odorants, such as bound and free terpenols, C13-norisoprenoid derivatives and methoxypyrazines, occur during grape ripening.
In this study, in order to establish the effect of grape ripeness on wine sensory properties and volatile composition, red wines were made from Aglianico grapes harvested at four different dates: technological maturation (sugar content 20 Brix), one week before (sugar content 18 Brix), one week later (sugar content 22 Brix) and two weeks later (sugar content 25 Brix). Quantitative descriptive analysis was used to evaluate sensory properties of wines.
The volatile composition was analysed by HRGC and by gas-chromatography-mass spectrometry (GC-MS). Application of principal component analysis (PCA) to experimental data allowed differentiation of Aglianico red wines on the basis of the maturation degree of the grape.
Wines obtained from unripe grapes were characterized by red fruits, herbaceous, black pepper, asparagus and tobacco aromas, grapes harvested one week after technological maturation gave wines high in cherry, strawberry and tobacco, while artichoke, black pepper, cherry, blueberries, prune, violet and tea were the main descriptors in wines produced with overripe grapes.
In this study, in order to establish the effect of grape ripeness on wine sensory properties and volatile composition, red wines were made from Aglianico grapes harvested at four different dates: technological maturation (sugar content 20 Brix), one week before (sugar content 18 Brix), one week later (sugar content 22 Brix) and two weeks later (sugar content 25 Brix). Quantitative descriptive analysis was used to evaluate sensory properties of wines.
The volatile composition was analysed by HRGC and by gas-chromatography-mass spectrometry (GC-MS). Application of principal component analysis (PCA) to experimental data allowed differentiation of Aglianico red wines on the basis of the maturation degree of the grape.
Wines obtained from unripe grapes were characterized by red fruits, herbaceous, black pepper, asparagus and tobacco aromas, grapes harvested one week after technological maturation gave wines high in cherry, strawberry and tobacco, while artichoke, black pepper, cherry, blueberries, prune, violet and tea were the main descriptors in wines produced with overripe grapes.
Authors
A. Gambuti, S. Lamorte, R. Capuano, A. Genovese, M.T. Lisanti, P. Piombino, L. Moio
Keywords
volatiles compounds, glycosidically bound compounds, GC/MS, sensory analysis, grape ripeness, wine
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