Issue |
BIO Web Conf.
Volume 9, 2017
40th World Congress of Vine and Wine
|
|
---|---|---|
Article Number | 02035 | |
Number of page(s) | 5 | |
Section | Oenology | |
DOI | https://doi.org/10.1051/bioconf/20170902035 | |
Published online | 04 July 2017 |
Profilo aromatico varietale delle uve Mavrud, Bouquet e Rubin
Varietal aromatic profile of Mavrud, Bouquet and Rubin grapes
1
Enosis s.r.l., Cascina Meraviglia, 15043
Fubine (Alessandria), Italia
2
Edoardo Miroglio Wine Cellar, 8943
Elenovo (Nova Zagora), Bulgaria
Mediante gascromatografia accoppiata alla spettrometria di massa (GC/MS) è stato tracciato il profilo aromatico varietale delle uve Mavrud, Bouquet e Rubin e dei corrispondenti vini ottenuti dalle uve vinificate in purezza. Nelle uve sono stati identificati 33 composti appartenenti alla classe dei benzenoidi, dei terpeni e dei norisoprenoidi; tra i composti più interessanti sono stati trovati il cis e trans-8-OH-linalolo, il p-ment-1-ene-7,8-diolo, il 3-OH-β-damascone, il 3-oxo-α-ionolo, il grassopperchetone e il vomifoliolo. Nelle frazioni volatili libere dei vini sono stati identificati circa 60 composti, per la gran parte composti di fermentazione quali esteri, acetati, alcoli, benzenoidi e lattoni, oltre a terpeni e norisoprenoidi varietali. Nella frazione legata dei vini, ottenuta dopo idrolisi enzimatica sono stati trovati 30 composti varietali.
Abstract
This study defines the aromatic varietal characteristics of Mavrud, Bouquet and Rubin grapes, which are grown in the Thrace region. The varietal profile of the 3 varieties of grapes was obtained through gas chromatography coupled with mass spectrometry (GC/MS). The profile identified 33 compounds belonging the benzenoid, terpene and norisoprenoid classes; some of the most interesting compounds found were the cis- and trans-8-OH-linalool, the p-ment-1-ene-7,8-diol, the 3-oxo-α-ionol, the grassopperketon and the vomifoliol. The grapes were vinified in purity, obtaining the corresponding wines. The analysis of the wines' free volatile fractions led to the identification of approximately 60 volatile compounds, most of them fermentation compounds such as esters, acetates, alcohols, benzenoids and lactones, as well as varietal terpenes and norisoprenoids. In the bound fraction of the wines, which was obtained after enzymatic hydrolysis, 30 varietal compounds were found.
© The Authors, published by EDP Sciences 2017
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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