Luzzini, G.

Marangon, M.

Mattivi, F.

Moio, L.

Rolle, L.

Slaghenaufi, D.

Ugliano, M.

Versari, A.

English

Institutional Research Information System University of Turin

Terpenoids and norisoprenoids in italian red winesAIM Terpene compounds are associated with  oral notes and are characteristic of aromatic grape varieties such as Muscat (Jackson,2008). They are generally considered to potentially contribute to the aroma of white wines. However, there is a growing interesttowards the potential contribution of terpene compounds to the aroma of red wines. The aim of this work was to investigate theoccurrence of di erent terpenes in red wines from Italian varieties. METHODS For this study wines from 11 mono-varietal Italian redwines from 12 regions were used (19 Sangiovese, 11 Nebbiolo, 10 Aglianico, 11 Primitivo, 10 Raboso del Piave, 9 Cannonau, 11 Teroldego,3 Nerello, 9 Montepulciano, 7 Corvina). All samples were from vintage 2016 and none of them had been in contact with wood. A totalof 19 terpenes and 7 norisoprenoids were analysed by mean of SPME-GC-MS analysis using a DVB-CAR-PDMS  ber. The wines werecollected in the framework of the activities of the D-Wines (Diversity of Italian wines) project. RESULTS Signi cant di erences amongvarieties were observed for basically all the compounds analyzed with the exception of limonene. Overall, the concentrations of thevarious terpenes remained in the same order of magnitude. However, some di erences are noticeable between varieties. Corvina wascharacterized by higher level of linalool, followed by Aglianico, Nebbiolo, Primitivo and Sangiovese. Cyclic terpenoids appeared asgood varietal markers, for instances Montepulciano was characterized by 1,4-cineole and 1,8-cineole, whereas Sangiovese showedhigher levels of p-cymene, α-terpinene and 1,4-cineole. Higher terpinene-1-ol content was characteristic of Montepulciano and Rabosowines. Relatively high levels of the norisoprenoid β-damascenone were found in Cannonau up to 3.68 µg/L. CONCLUSIONS This studyprovide the  rst survey of a large number of terpenoids and norisoprenoids in di erent mono-varietal Italian red wines. The resultsshowed that a large number of terpenoids were present in Italian red wines with speci c pro les related to the varieties.ACKNOWLEDGMENTS: MIUR project N. 20157RN44YAuthors: Davide Slaghenau  – University of Verona,Giovanni, LUZZINI, University of Verona Marangon, Matteo, University of PaduaMattivi, Fulvio, University of Trento Moio, Luigi, University of Naples ‘Federico II’ Versari, Andrea, University of Bologna Luca,ROLLE, University of Turin Maurizio, UGLIANO, University of VeronaEmail: davide.slaghenaufi@univr.it (mailto:davide.slaghenaufi@univr.it)Keywords: terpenes, norisoprenoids, red wine, aroma( https://ives-openscience.eu/ives-conference-series/macrowine-2021/)(https://ives-openscience.eu/ives-conference-series/)PREVIOUS POST (HTTPS://IVES-OPENSCIENCE.EU/8367/) NEXT POST (HTTPS://IVES-OPENSCIENCE.EU/8371/) Search Social links  (https://twitter.com/IVES_Publisher)  (https://www.linkedin.com/company/international-viticulture-and-enology-society-ives/)Subscribe our newsletter* your@email.comSubscribeContact informationEmail: jdumercq[@]ives-openscience.eu Siret 839 985 843 00011 / RNA W332022472Copyright© 2018 - IVES open science (https://ives-openscience.eu/)

Terpenoids and norisoprenoids in Italian red wines.

https://iris.unito.it/bitstream/2318/1806056/1/Terpenoids%20and%20norisoprenoids%20in%20italian%20red%20wines.pdf

Terpenoids and norisoprenoids in Italian red wines.

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Institutional Research Information System University of Turin