Abstract
SummaryThe global volatile signature of Vespolina wines from different vintages was established using solid‐phase microextraction combined with gas chromatography–mass spectrometry (HS‐SPME/GC‐qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high‐performance liquid chromatography (RP‐HPLC). In addition, some physicochemical parameters, such as the total phenolic content, total tannins and antioxidant capacity, were evaluated. Seventy‐one volatile compounds and thirty‐three bioactive compounds were identified in Vespolina wines. The application of multivariate analysis to the obtained data revealed that 2‐phenylethyl acetate, ethyl nonanoate, 2‐hexanol, isoamyl octanoate and ethyl 2‐hydroxymethylbutanoate were the primary compounds responsible for Vespolina wines classification, mainly indicative for wines of 2015 and 2013 vintages. Conversely, wines from 2008 and 2009 vintages showed highest values of procyanidin B1, catechin, gallic acid, trans‐piceid and trans‐resveratrol.
Highlights
Vespolina, called Ughetta di Canneto, is a red grape cultivar that produces wines characterised by floral, spicy and peppery notes (Caputi et al, 2011; Mattivi et al, 2011)
Differences among samples were estimated by analysis of variance (ANOVA) followed by Tukey’s ‘honest significant difference’ test
Volatiles and non-volatiles composition of Vespolina wines has been significantly affected by environmental factors, mainly climatic conditions
Summary
Called Ughetta di Canneto, is a red grape cultivar that produces wines characterised by floral, spicy and peppery notes (Caputi et al, 2011; Mattivi et al, 2011). Vespolina is an autochthonous cultivar to northwestern Italy, mainly located in the Piedmont and Lombardy regions. The variety is moderately vigorous, showing a good basal fertility. Vespolina produces characteristic dark-red wines (DOC Colline Novaresi Vespolina, DOC Coste della Sesia Vespolina) typically characterised by intense spicy notes. Wines’ chemical fingerprint is characterised by volatile and non-volatile secondary metabolites, which are responsible for their sensorial and nutritional properties (Perestrelo et al, 2008).
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