Evoluzione della frazione volatile durante la maturazione in bacche di Vitis vinifera L. (cv Dolcetto) provenienti da due areali di coltivazione.

Volatile composition of grapes is essential to wine quality. Wine olfactory complexity depends not only on winemaking techniques, but also on the grapevine varietal aroma that, in turn, is largely influenced by soil, agronomic practice, water availability and climatic conditions. The aim of this work was to evaluate the influence of growing areas on the evolution of volatile compounds in berries of a non aromatic cultivar during ripening. The study was carried out in two Dolcetto vineyards of Langhe district: Treiso (Treiso (44°41'0"N 8°5'0"E) and Diano d’Alba (44°39'0"N 8°2'0"E), representing Dolcetto d’Alba DOC and Diano d’Alba DOCG, respectively. Varietal and pre-fermentative volatiles were analyzed by stir-bar sorptive extraction gas-chromatography/mass spectrometry technique (SBSE-GC/MS). Several alcohols, aldehydes, esters, benzenoids, monoterpenes, sesquiterpenes and norisoprenoids were identified and quantified. The results showed that the accumulation trends of volatiles were influenced by growing locations but no major differences were detected at harvest.