ISHS Acta Horticulturae 754: International Workshop on Advances in Grapevine and Wine Research
AROMA COMPOUNDS OF SWEET WINES OBTAINED FROM LATE HARVESTED AND BOTRYTIZED NON-AROMATIC GRAPES |
| Authors: | A. Genovese, A. Gambuti, P. Piombino, L. Moio |
| Keywords: | volatile compounds, sweet wine, terpenes, C-13 norisoprenoids |
| Abstract:
Late harvest and drying of grapes determine changes in chemical and physical composition of must. These differences in grape berries influence the fermentation and the sensorial characteristics of wine. In this study the odour profile was evaluated by sensory descriptive analysis of sweet wine obtained from Fiano grape, a non-aromatic cultivar widely grown in southern Italy. After wines were submitted to a liquid-liquid extraction with dichloromethane and analyzed by Gas Chromatography and Gas Chromatography/Mass Spectrometry. A preliminary sensory descriptive analysis had revealed that detection frequency of sensory descriptors such as citrus jam, dried apricot, dried figs, prune, honey and coconut occur in sweet Fiano wine more than in base Fiano wine. The quantitative analysis on volatile compounds indicated that only 35 volatile compounds had higher levels in sweet Fiano wine than in base Fiano wine, these components were mostly terpenes, β-damascenone, lactones, aldehydes and ketones. | |
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