ISHS Acta Horticulturae 754: International Workshop on Advances in Grapevine and Wine Research
STUDY OF THE INFLUENCE OF GRAPE RIPENESS DEGREE ON AROMA CHARACTERISTICS OF AGLIANICO WINES BY INSTRUMENTAL AND SENSORY ANALYSIS |
| Authors: | A. Gambuti, S. Lamorte, R. Capuano, A. Genovese, M.T. Lisanti, P. Piombino, L. Moio |
| Keywords: | volatiles compounds, glycosidically bound compounds, GC/MS, sensory analysis, grape ripeness, wine |
| Abstract:
Changes in important grape odorants, such as bound and free terpenols, C13-norisoprenoid derivatives and methoxypyrazines, occur during grape ripening. In this study, in order to establish the effect of grape ripeness on wine sensory properties and volatile composition, red wines were made from ‘Aglianico’ grapes harvested at four different dates: technological maturation (sugar content 20 Brix), one week before (sugar content 18 Brix), one week later (sugar content 22 Brix) and two weeks later (sugar content 25 Brix). Quantitative descriptive analysis was used to evaluate sensory properties of wines. The volatile composition was analysed by HRGC and by gas-chromatography-mass spectrometry (GC-MS). Application of principal component analysis (PCA) to experimental data allowed differentiation of ‘Aglianico’ red wines on the basis of the maturation degree of the grape. Wines obtained from unripe grapes were characterized by red fruits, herbaceous, black pepper, asparagus and tobacco aromas, grapes harvested one week after technological maturation gave wines high in cherry, strawberry and tobacco, while artichoke, black pepper, cherry, blueberries, prune, violet and tea were the main descriptors in wines produced with overripe grapes. | |
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