Marangon, M.

Mattivi, F.

Parpinello, G. P.

Piombino, P.

Rolle, L.

Ugliano, M.

English

Institutional Research Information System University of Turin

The aroma diversity of italian white winesAIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference. Italy produces dry stillwhite wines from native grape varieties and geographically de ned areas, representing di erent grapegrowing, winemaking andcultural heritages. The related chemical and sensory elements, the relevant pathways and variables, and the factors associated withtheir olfactive perception are in large part not known. Altogether, this limits the implementation of production and marketingstrategies truly based on the speci city of Italian white wines, with reduced competitiveness and sustainability. The aim of thisproject is to provide, by means of chemical and sensory approaches, a comprehensive characterization of the chemosensory diversityof Italian white wines. METHODS: The project will focus on wines of the following appellations/varieties: Arneis, Albana, Erbaluce,Falanghina Fiano, Garganega, Greco di Tufo, Lugana, Nosiola, Pinot Grigio, Ribolla, Traminer aromatico, Trebbiano d’AbruzzoVerdicchio, Vernaccia di San Gimignano, Vermentino. Samples will be collected directly from wineries. About 20 wines will becollected for each appellation/variety. Analyses will include GC-MS and GC-O for the identi cation and quanti cation of the mostpotent impact odorants of each wine type, HPLC, SDS-PAGE, and UV-Vis for the quanti cation of non-volatile components, E-noseuntargeted fast pro ling of wine volatile composition, sensory evaluation by means of both rapid and descriptive methodologies. Themain pathways of formation of the most relevant aroma compounds will be investigated, as well as their interactions with non-volatile components. Chemoperception mechanisms of selected key odorants will also be studied at the level of receptor-ligandinteractions. RESULTS: The chemical and sensory drivers of Italian white wine intrinsic and perceived diversity will be established,enabling optimized management of winemaking procedures, sustainable long-term strategies for geographical indication protection,tailored marketing and consumers response strategies and preferences. ACKNOWLEDGMENTS: This project is funded by ItalianMinistry of Education and Research (MIUR), PRIN 2017.Authors: Maurizio Ugliano – University of Verona, Italy,Matteo MARANGON, University of Padova, Italy Fulvio MATTIVI, Universityof Trento, Italy Giuseppina Paola PARPINELLO, University of Bologna, Italy Paola PIOMBINO, University of Naples, Italy Luca ROLLE,University of Turin, ItalyEmail: maurizio.ugliano@univr.it (mailto:maurizio.ugliano@univr.it)Keywords: italian white wines, aroma( https://ives-openscience.eu/ives-conference-series/macrowine-2021/)(https://ives-openscience.eu/ives-conference-series/)PREVIOUS POST (HTTPS://IVES-OPENSCIENCE.EU/8096/) NEXT POST (HTTPS://IVES-OPENSCIENCE.EU/8101/) 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/)

The aroma diversity of Italian white wines.

https://iris.unito.it/bitstream/2318/1806229/1/The%20aroma%20diversity%20of%20italian%20white%20wines%20_.pdf

The aroma diversity of Italian white wines.

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Institutional Research Information System University of Turin