Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Abstract

GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.

Multiple Effects of Nitrogen Fertilization on Grape Vegetative Growth, Berry Quality and Pest Development in Mediterranean Vineyards

“…In addition, N fertilization promoted a decrease in the sugar/acidity ratio (data not shown), suggesting a delayed fruit maturation as reported also by Keller et al and Spayd et al [7,8], although a reduction in soluble solid contents in must due to nitrogen fertilization was found by Delgado et al [1]. In addition, although the aromatic component was not considered in our study, the level of grape maturity achieved significantly affected the free aroma profile, as demonstrated by Petretto et al [44] in the cultivar 'Cannonau' in grapes and wines.…”

Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach

“…VOC chemical composition was obtained by subjecting Vernaccia wines to solid-phase micro-extraction (SPME) coupled with gas chromatography according to a previously optimized method [16]. A 100 μm PDMS/DVB/CAR (Polydimethylsiloxane/Divinylbenzene/Carboxen) coated fiber (Supelco, Sigma Aldrich, St. Louis, MO, USA) was used to isolate the headspace volatile compounds.…”

“…The volatile organic compounds were analyzed using a 7890 GC equipped with a Gerstel MPS autosampler coupled with an Agilent 7000C MSD detector according to Petretto et al [16]. The chromatographic separation was performed using a VF-Wax column 60 m × 0.25 mm i.d., 0.5 µm film thickness (Agilent).…”

Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems

“…Consequently, considering that VOCs vary based on genotype, several profiles of different genotypes of Vitis spp. have been described, mostly focused on grape berries for oenological purposes [17][18][19]. Furthermore, a qualitative investigation of VOCs in cv.…”