Abstract
Vitis vinifera L. cv. Moscato includes different varieties mainly used to produce sweet wines, such as fortified wines. Moscato grapes are characterized by a large number of free and glycosylated monoterpenoids giving very aromatic wines. However, the literature data on the aroma profile of fortified Moscato wines are very limited. In light of this, the present research aimed to investigate the aroma compounds, mainly the varietal ones, of fortified wines from different Moscato varieties, namely Giallo (Yellow), Bianco (White), Bianco at Petit Grain (Blanc à Petits Grains), Ottonel and Rosa (Pink of Trentino), cultivated under the same pedoclimatic conditions. Using the HS-SPME-GC-MS (head space-solid phase micro extraction-gas chromatography-mass spectrometry) technique, numerous varietal and fermentative aroma compounds have been identified and quantified and significant differences were observed among varieties in the levels of mostly volatiles and in their ratios. Based on their composition, the studied wines can be divided in two groups depending on whether linalool or geraniol prevails among varietal aromas. These results are evidence that each Moscato variety has a typical varietal aroma composition, even if some similarities were found between the two white varieties, and between Moscato Giallo and Moscato Ottonel varieties. Moscato Rosa showed a peculiar aroma composition and the lowest ester/terpene ratio.
Highlights
Fortified wines, known as liqueur or dessert wines, are characterized by an alcohol volume of between 15% and 22% [1]
Using the HS-SPME-GCMS technique, numerous varietal and fermentative aroma compounds have been identified and quantified and significant differences were observed among varieties in the levels of mostly volatiles and in their ratios
These results are evidence that each Moscato variety has a typical varietal aroma composition, even if some similarities were found between the two white varieties, and between Moscato Giallo and Moscato Ottonel varieties
Summary
Known as liqueur or dessert wines, are characterized by an alcohol volume of between 15% and 22% [1]. Other varieties have been developed over the centuries, including Moscato Rosa (pink Muscat) mainly cultivated in Trentino Alto Adige where it is known as Rosen muskateller, Moscato Ottonel, and Moscato Petit-grain (Muscat blanc à Petits Grains) widespread in east Europe and limited to the north-west regions of Italy. Little attention has been given to the aromatic volatile constituents determinant for the wine sensory features, and even less to the varietal aroma, such as mono and sesquiterpenes, except for some Portuguese Moscato varieties [7], and Moscato Nero d’Acqui (black Muscat) [8], an ancient aromatic Italian red grape variety sporadically found in old vineyards in the provinces of Asti and Alessandria (North Italy). The aim of this work is to investigate the aroma compounds of fortified wines obtained from the most widespread Moscato varieties, cultivated under the same pedoclimatic conditions; a great attention will be given to the varietal aromas and mainly to the amount of terpenes considered key aroma compounds for Moscato wines
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