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Volatile secondary metabolites of G reco ( V itis vinifera L .) must
Author(s) -
Lamorte Simona Antonella,
Gambuti Angelita,
Genovese Alessandro,
Moio Luigi
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12354
Subject(s) - chemistry , wine , aroma , eugenol , guaiacol , geraniol , malolactic fermentation , linalool , vitis vinifera , isoeugenol , winemaking , mass spectrometry , chromatography , food science , botany , organic chemistry , essential oil , bacteria , lactic acid , biology , genetics , catalysis
Summary Greco grape ( V itis vinifera L .), a typical white variety of C ampania region in the S outh of Italy, was investigated for the first time determining volatile‐free and glycosidically bound secondary metabolites that could be at the base of the aroma profile of DOCG ‘ G reco di T ufo’ wines. C 18 reversed‐phase isolates of ‘ G reco’ musts have been investigated by gas chromatography/mass spectrometry. ‘ G reco’ must resulted characterised by a content of glycoconjugated terpenoids ranging from 180 to 370 μg L −1 . Linalool and geraniol detected in the ‘ G reco’ must above their odour thresholds could explain a floral character attributed to the wine. Guaiacol in free fraction, 4‐vinylguaiacol and eugenol in the bound fraction could be at the origin of nutty and spicy notes of the wine. Some observations of this study also show that precursors of floral, spicy and nutty odorants seem to be enhanced by clay soil and good sun exposure.