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Volume 8
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10.3390/fermentation8120753
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Article

Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases

by
Roberta Ascrizzi
1,2,*,
Ylenia Pieracci
1,*,
Bernardo Melai
3,
Pier Luigi Cioni
1,
Patrizio Narri
4,
Guido Flamini
1,2 and
Luisa Pistelli
1,2
1
Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy
2
Centro Interdipartimentale di Ricerca “Nutraceutica e Alimentazione per la Salute”, Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
3
Dipartimento di Chimica e Chimica Industriale, Università di Pisa, Via Moruzzi 3, 56124 Pisa, Italy
4
Azienda Agricola “Il Grappolo”, Via del Chianti 59/B, 56030 Terricciola, Italy
*
Authors to whom correspondence should be addressed.
Fermentation 2022, 8(12), 753; https://doi.org/10.3390/fermentation8120753
Submission received: 7 November 2022 / Revised: 6 December 2022 / Accepted: 14 December 2022 / Published: 18 December 2022
(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)
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Abstract

Consumers’ appreciation of wines is mainly driven by their aroma, which is the most important organoleptic characteristic and key attribute. The volatile bouquet derives from the grape berries and from the processing phases of vinification. In the present study, the volatile emission of six grapevine cultivars has been analysed through four phases of vinification: the headspaces of crushed grapes, fermented must, new wine (2 months old), and wine (7 months old) have been sampled and analysed. This showed the evolution of the volatile compounds based on the chemical and mechanical processes involved in the specific vinification phase. Chemometric tools (hierarchical cluster and principal component analyses) have revealed that samples gather in statistical groups based on the vinification phase they belong to, though they maintain an aroma composition that is typical of the grape berry of origin.
Keywords: Canaiolo nero; Ciliegiolo; Colorino; Merlot; Montepulciano; Sangiovese; headspace; volatiles Canaiolo nero; Ciliegiolo; Colorino; Merlot; Montepulciano; Sangiovese; headspace; volatiles
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MDPI and ACS Style

Ascrizzi, R.; Pieracci, Y.; Melai, B.; Cioni, P.L.; Narri, P.; Flamini, G.; Pistelli, L. Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases. Fermentation 2022, 8, 753. https://doi.org/10.3390/fermentation8120753

AMA Style

Ascrizzi R, Pieracci Y, Melai B, Cioni PL, Narri P, Flamini G, Pistelli L. Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases. Fermentation. 2022; 8(12):753. https://doi.org/10.3390/fermentation8120753

Chicago/Turabian Style

Ascrizzi, Roberta, Ylenia Pieracci, Bernardo Melai, Pier Luigi Cioni, Patrizio Narri, Guido Flamini, and Luisa Pistelli. 2022. "Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases" Fermentation 8, no. 12: 753. https://doi.org/10.3390/fermentation8120753

APA Style

Ascrizzi, R., Pieracci, Y., Melai, B., Cioni, P. L., Narri, P., Flamini, G., & Pistelli, L. (2022). Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases. Fermentation, 8(12), 753. https://doi.org/10.3390/fermentation8120753

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