Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry

Abstract

We carried out comprehensive mapping of volatile compounds in 70 wines, from 48 wineries and 6 vintages, representative of the two main production areas for Italian sparkling wines, by HS-SPME-GCxGC-TOF-MS and multivariate analysis. The final scope was to describe the metabolomics space of these wines, and to verify whether the grape cultivar signature, the pedoclimatic influence of the production area, and the complex technology were measurable in the final product. The wine chromatograms provided a wealth of information, with 1695 compounds being found. A large number of putative markers influenced by the cultivation area was observed. A subset of 196 biomarkers fully discriminated between the two types of sparkling wines investigated. Among the new compounds, safranal and α-isophorone were observed. We showed how correlation-based network analysis could be used as a tool to detect the differences in compound behaviour based on external/environmental influences.

Volatile Profile Characterization of Croatian Commercial Sparkling Wines

“…By the use of chemometric analysis, diethyl malonate was pointed out as one of the most important compounds having strong influence in the Chardonnay wines differentiation [ 33 ]. In the work by Carlin et al [ 34 ], the above mentioned compounds were also reported with concentrations of diethyl glutarate (5.8–7.3 µg L −1 ) similar to our data (12.0–19.9 µg L −1 ). Sparkling wines from Krašić stood out with significantly the highest concentration of diethyl malonate, while there was no significant difference in diethyl glutarate concentrations among tested wines.…”

“…Also, according to Marais et al [ 38 ], the TDN levels were remarkably higher in grapes that had more sunlight during maturation than in grapes from shaded locations. So, there is a reason to point out a potential impact of pruning level as well as leaf removal on carotenoid levels [ 34 ]. In the work by Francioli et al [ 7 ], TDN was pointed out as a compound that, together with diethyl succinate and vitispirane, can discriminate cavas aged >20 months.…”

Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region

“…The aroma is one of the most important compound linked to wine quality, influencing its typicality and acceptability. The aromatic profile of sparkling wines from traditional method is associated to volatile compounds belonging to esters, alcohols, acids, and some terpenes, in a very complex matrix [8][9][10].…”

Metabolomics and fluxomics in biotechnology: current trends

“…Metabolomics enabled the determination of the crops metabolome (phenotyping ) by differentiating the composition of low molecular weight compounds in soybean , rice and beans cultivars (Mensack et al, 2010), subsequently enabled the differentiation of regional products in terms of their origin (Zieliński et al, 2014) or the impact of stressors on living organisms (Dita et al, 2006). Metabolomics methods make it possible to create a distinctive set of metabolites -attributed to specific regional productswhich determine their originality and quality (Carlin et al, 2016). The evaluation and characterization of crops in terms of the composition of metabolites may enable quality control of final products in the food industry by changing storage conditions (Arapitsas et al, 2016) and potentially allowing to plan crops by knowing influence of environmental condition in order to achieve a higher quality by special composition of metabolome (Fernie and Schauer, 2009).…”