Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines
In this work, the aromatic characterization of commercially available Prosecco wines with a price range between EUR 7 and 13 was carried out. These wines came from three different areas of origin: Valdobbiadene, Asolo and Treviso. Seventy volatile compounds were identified and quantified in the wine...
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MDPI AG
2023-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/6/3609 |
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| author | Davide Slaghenaufi Giovanni Luzzini Matteo Borgato Anita Boscaini Andrea Dal Cin Vittorio Zandonà Maurizio Ugliano |
| author_facet | Davide Slaghenaufi Giovanni Luzzini Matteo Borgato Anita Boscaini Andrea Dal Cin Vittorio Zandonà Maurizio Ugliano |
| author_sort | Davide Slaghenaufi |
| collection | DOAJ |
| description | In this work, the aromatic characterization of commercially available Prosecco wines with a price range between EUR 7 and 13 was carried out. These wines came from three different areas of origin: Valdobbiadene, Asolo and Treviso. Seventy volatile compounds were identified and quantified in the wines. Quantitatively, the wines were mainly characterized by compounds of fermentation origin (alcohols, acids, esters), and C<sub>6</sub>-alcohols, and to a lesser extent, terpenes, low molecular weight volatile sulfur compounds (VSC), and benzenoids. To determine their impact on the aroma of Prosecco wine, the respective OAVs were calculated. The molecules with higher OAV were ethyl hexanoate, isoamyl acetate, and β-damascenone. More generally, esters, responsible for fruity notes, seemed to play a major role in the aroma of Prosecco wine. Investigation into the possible effect of different production zones indicated 16 significantly different compounds accounting for differences between the various areas of origin of the wines, being mostly VSC, esters and C<sub>6</sub>-alcohols. A sensory evaluation through a sorting task highlighted the formation of clusters; wine samples were divided into two main groups partially attributable to the areas of origin. From a chemical point of view, cluster A was richer in esters, while cluster B had, on average, higher concentrations of compounds associated with wine aging such as cyclic terpenes, norisoprenoids (TDN and vitispirane), and VSC. |
| first_indexed | 2024-03-11T06:58:09Z |
| format | Article |
| id | doaj.art-002e4d7e2a5242d287e8de10f9a9c856 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T06:58:09Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-002e4d7e2a5242d287e8de10f9a9c8562023-11-17T09:24:12ZengMDPI AGApplied Sciences2076-34172023-03-01136360910.3390/app13063609Characterization of the Aroma Profile of Commercial Prosecco Sparkling WinesDavide Slaghenaufi0Giovanni Luzzini1Matteo Borgato2Anita Boscaini3Andrea Dal Cin4Vittorio Zandonà5Maurizio Ugliano6Department of Biotechnology, University of Verona, Via della Pieve 70, 37029 San Pietro Cariano, ItalyDepartment of Biotechnology, University of Verona, Via della Pieve 70, 37029 San Pietro Cariano, ItalyDepartment of Biotechnology, University of Verona, Via della Pieve 70, 37029 San Pietro Cariano, ItalyMasi Agricola, Via Monteleone 26, 37015 Sant’Ambrogio di Valpolicella, ItalyMasi Agricola, Via Monteleone 26, 37015 Sant’Ambrogio di Valpolicella, ItalyMasi Agricola, Via Monteleone 26, 37015 Sant’Ambrogio di Valpolicella, ItalyDepartment of Biotechnology, University of Verona, Via della Pieve 70, 37029 San Pietro Cariano, ItalyIn this work, the aromatic characterization of commercially available Prosecco wines with a price range between EUR 7 and 13 was carried out. These wines came from three different areas of origin: Valdobbiadene, Asolo and Treviso. Seventy volatile compounds were identified and quantified in the wines. Quantitatively, the wines were mainly characterized by compounds of fermentation origin (alcohols, acids, esters), and C<sub>6</sub>-alcohols, and to a lesser extent, terpenes, low molecular weight volatile sulfur compounds (VSC), and benzenoids. To determine their impact on the aroma of Prosecco wine, the respective OAVs were calculated. The molecules with higher OAV were ethyl hexanoate, isoamyl acetate, and β-damascenone. More generally, esters, responsible for fruity notes, seemed to play a major role in the aroma of Prosecco wine. Investigation into the possible effect of different production zones indicated 16 significantly different compounds accounting for differences between the various areas of origin of the wines, being mostly VSC, esters and C<sub>6</sub>-alcohols. A sensory evaluation through a sorting task highlighted the formation of clusters; wine samples were divided into two main groups partially attributable to the areas of origin. From a chemical point of view, cluster A was richer in esters, while cluster B had, on average, higher concentrations of compounds associated with wine aging such as cyclic terpenes, norisoprenoids (TDN and vitispirane), and VSC.https://www.mdpi.com/2076-3417/13/6/3609Proseccosparkling winevolatile compoundsSPMEGC-MS |
| spellingShingle | Davide Slaghenaufi Giovanni Luzzini Matteo Borgato Anita Boscaini Andrea Dal Cin Vittorio Zandonà Maurizio Ugliano Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines Applied Sciences Prosecco sparkling wine volatile compounds SPME GC-MS |
| title | Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines |
| title_full | Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines |
| title_fullStr | Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines |
| title_full_unstemmed | Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines |
| title_short | Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines |
| title_sort | characterization of the aroma profile of commercial prosecco sparkling wines |
| topic | Prosecco sparkling wine volatile compounds SPME GC-MS |
| url | https://www.mdpi.com/2076-3417/13/6/3609 |
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