Aroma Profile of Grapevine Chips after Roasting: A Comparative Study of Sorbara and Spergola Cultivars for More Sustainable Oenological Production

Abstract

This study aimed to compare the aroma profiles of Sorbara and Spergola grapevine prunings roasted at different temperatures (120, 140, 160, 180, 200, and 240 °C). One potential application of grapevine prunings is their use as infusion chips to enhance and improve the aging processes of alcoholic beverages and vinegars. Aromatic compounds impart unique flavors and contribute to the complexity of the final products. Thermogravimetry–mass spectrometry coupled with evolved gas analysis (TGA-MS-EGA) was conducted to identify the thermal steps at which substantial changes occurred in the wood matrix. Solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) was used for the analysis of volatile compounds. Several key volatile compounds were identified, showing variations in their concentrations as a function of cultivar and roasting temperature. Furan derivatives, such as furfural, and phenolic compounds, such as guaiacol and vanillin, were the two main chemical classes of volatile compounds that predominantly defined the aroma of grapevine chips roasted above 180 °C. At lower roasting temperatures, some aldehydes, such as hexanal and terpenes, defined the aroma profiles of the samples. By repurposing waste materials, this application offers a pathway for environmentally conscious viticulture and sustainable practices within the food industry.

Polyphenolic Compounds in Extracts from Roasted Grapevine Canes: An Investigation for a Circular Approach to Increase Sustainability in the Viticulture Sectors

“…Enhancing the wood's aromatic profile with unique and characteristic notes is the key aim of the roasting process. These notes depend on the analyzed cultivar, as demonstrated in prior studies that employ HS-SPME-GC-MS analysis [35]. Thermally activated reactions generate a broad spectrum of volatile organic compounds (VOCs), the quantity and prevalence of which vary significantly with changes in roasting temperature [36,37].…”

“…This may deter the use of roasting temperatures above 200 • C to retain a large quantity of stilbenoids. Moreover, a recent study demonstrated that temperatures exceeding 200 • C can result in the emission of certain toxic compounds, including benzene, toluene, and xylenes [35]. Conversely, starting at 160 • C, volatile organic compounds characteristic of wood roasting are emitted, contributing to a pleasant aroma.…”

Exploring Olive Pit Powder as a Filler for Enhanced Thermal Insulation in Epoxy Mortars to Increase Sustainability in Building Construction

“…2.4 ± 0.7 C (%) 51.7 ± 0.4 O (%) 41.0 ± 0.5 N (%) 0.37 ± 0.06 H (%) 7.12 ± 0.19 S (%) <0.1 Bulk density (g/cm 3 ) 0.508 ± 0.008 Analyzing the proximate composition of raw materials is important for assessing their potential applications across various industrial sectors. Proximate analysis of vegetable materials involves determining fundamental chemical components, such as moisture, ash, fat, protein, cellulose, hemicelluloses, and lignin [31]. Moisture content is a critical parameter that affects the stability, shelf life, and processing characteristics of a material.…”

Composition of the Scent in Some Ophrys Orchids Growing in Basilicata (Southern Italy): A Solid-Phase Microextraction Study Coupled with Gas Chromatography and Mass Spectrometry

“…Furthermore, articles devoted to finding volatile organic compounds in microorganisms such as kombucha fermentation broth [5], Kosakonia cowani [6], and Bacillus aryabhattai AYG1023 [7] have been published. Finally, there have been several articles related to the chemical characterization of food and beverages, such as grapevine chips for wine production [8], virgin olive oil [9], oranges [10], coffee [11], rice milk [12], Jiang-flavor baijiu liquor [13], and meat [14].…”