Abstract
Volatile organic compounds (VOCs) are secondary metabolites responsible for the aroma of grapes and the quality of wine. Apart from genetics, agronomic practices may impact the aroma composition and the concentration of volatiles in grape berries. The possible influence of intercropping with medicinal aromatic plants (MAPs) on the VOCs in grape berries’ profile has been poorly explored. Trebbiano Romagnolo is a white Vitis vinifera cultivar cultivated within the Italia region Emilia-Romagna. The study investigated, for the first time, the volatile organic profile of Trebbiano Romagnolo berries as well as the possible influences of intercropping with sage (Salvia officinalis L.) on the volatile composition of grape berries. A total of 48 free and bound aroma compounds were identified using solid phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS). In the free aroma fraction, the main classes were C6 derivatives, alcohols, and benzenes, while in the bound aroma fraction, the major classes were benzenes, C13 norisoprenoids, and terpenes. The results obtained in this experiment indicate that intercropping with Salvia officinalis may influence volatile compounds in grape berries, an interesting result in cultivars considered neutral such as Trebbiano Romagnolo, providing new insights for exploring the complexity of the terroir and the role of agroecological strategies.
Highlights
Volatile organic compounds (VOCs) are secondary metabolites responsible for the aroma of grapes and the quality of wine [1,2]
The composition and concentration of grape aroma compounds largely depends on the genetics of the grapes, and each grape cultivar possesses its own distinctive secondary metabolite pattern [8]
Neutral grapes are characterized by non-varietal aromas, with monoterpenes and/or other typical grape volatile compounds occurring at a lower level than the odor threshold [10]
Summary
Volatile organic compounds (VOCs) are secondary metabolites responsible for the aroma of grapes and the quality of wine [1,2]. Aroma compounds are usually located both in the pulp and skin of grapes as free volatiles, which may contribute directly to odor, or in bound forms, mainly glycosides, that are non-volatile and do not contribute directly to the grape aroma [4,5]. The bound glycoside forms can undergo hydrolysis to odor-active forms, thereby enhancing the aromatic characteristics of grapes and wines derived from them [6]. Aroma compounds are present in grape seeds [7]. The composition and concentration of grape aroma compounds largely depends on the genetics of the grapes, and each grape cultivar possesses its own distinctive secondary metabolite pattern [8]
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