Phenols, Volatiles and Sensory Properties of Primitivo Wines from the “Gioia Del Colle” PDO Area

Abstract

The aim of this study was to characterise the phenol, anthocyanin, volatile and sensory profiles of Primitivo wines. The wines were produced in three wineries located in the Gioia del Colle PDO (Protected Designation of Origin) area (Southern Italy-Apulia Region). The grapes came from three vineyards of different ages and were grown according to different training systems. The winemaking techniques applied also differed in some technological variables. The results obtained showed that all wines had a high alcohol content (15 to 16% v/v) and were rich in total phenols and proanthocyanidins. The anthocyanin profile was characterised by the prevalence of non-acylated forms, of which malvidin-3-O-monoglucoside accounted for 62 to 67% of the total anthocyanin, followed by the coumarate, acetate and caffeate forms. The volatile fraction was constituted mainly alcohols and esters, the latter having concentrations above the odour threshold. From a sensory point of view, all wines were judged positively, and presented high olfactory and gustatory persistence. The main odour attributes found were soft fruits, cherry and cloves.

Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

“…The total content of volatile compounds ranged from 8.48 mg/L in NT‐C to 10.98 in P‐PCS. These values are about one‐half of those found in Primitivo wine in the 2013 season, and produced by using a different yeast strain (Trani et al., ). In comparison with control, cold soak increased the total volatiles content in all wines (+21.3%, +17.2% and +16.1% in Nero di Troia, Aglianico and Primitivo, respectively).…”

“…(), and results were expressed as mg/L of malvidin‐3‐ O ‐glucoside equivalent. Antioxidant activity (AA) was assessed using ABTS [2,2′‐azino‐bis(3‐ ethylbenzothiazoline‐6‐sulfonic acid)] assay as reported by Trani, Verrastro, Punzi, Faccia, and Gambacorta (), and results were expressed as μM Trolox equivalent antioxidant capacity (TEAC).…”

“…Separation of the compounds was performed using a Trace 1300 gas chromatograph (ThermoFisher Scientific, Rodano, Italy) equipped with a HP Innowax column (Agilent, Santa Clara, CA), 20 m length × 0.18 mm ID × 0.18 μm film, and coupled with an ISQ single quadrupole mass spectrometer (MS) (ThermoFisher Scientific). The detailed operative conditions have been reported in a previous paper (Trani et al., ). Volatiles were tentatively identified by comparing them with the linear retention index of pure standard compounds and by comparing the experimental mass spectra with those reported in the NIST Library.…”

Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy)

“…Volatiles were identified by comparing the experimental spectra with those obtained by the available pure standard compounds and with those reported in the NIST Library [16] and quantified using relative areas that related the 3-pentanone as an internal standard. The acquisition and processing of peaks were carried out using the Xcalibur v 2.0 software (ThermoFisher Scientific, Waltham, MA, USA).…”

Application of Volatile Compounds Analysis for Distinguishing between Red Wines from Poland and from Other European Countries

“…Initially, analyte molecules get attached to the fibre surface. Whether they migrate to the bulk of the fibre or remain on its surface depends on the magnitude of the analyte diffusion coefficient in the fibre (Câmara et al, 2006;Metafa & Economou, 2013).The SPME is usually combined with gas chromatography and mass spectrometry (GC-MS) for the analysis of aroma compounds in wines (Goldner et al, 2011;Trani et al, 2016).…”