AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference. Italy produces dry stillwhite wines from native grape varieties and geographically defi ned areas, representing diff erent grapegrowing, winemaking andcultural heritages. The related chemical and sensory elements, the relevant pathways and variables, and the factors associated withtheir olfactive perception are in large part not known. Altogether, this limits the implementation of production and marketingstrategies truly based on the specifi city of Italian white wines, with reduced competitiveness and sustainability. The aim of thisproject is to provide, by means of chemical and sensory approaches, a comprehensive characterization of the chemosensory diversityof Italian white wines. METHODS: The project will focus on wines of the following appellations/varieties: Arneis, Albana, Erbaluce,Falanghina Fiano, Garganega, Greco di Tufo, Lugana, Nosiola, Pinot Grigio, Ribolla, Traminer aromatico, Trebbiano d’AbruzzoVerdicchio, Vernaccia di San Gimignano, Vermentino. Samples will be collected directly from wineries. About 20 wines will becollected for each appellation/variety. Analyses will include GC-MS and GC-O for the identifi cation and quantifi cation of the mostpotent impact odorants of each wine type, HPLC, SDS-PAGE, and UV-Vis for the quantifi cation of non-volatile components, E-noseuntargeted fast profi ling of wine volatile composition, sensory evaluation by means of both rapid and descriptive methodologies. Themain pathways of formation of the most relevant aroma compounds will be investigated, as well as their interactions with non-volatile components. Chemoperception mechanisms of selected key odorants will also be studied at the level of receptor-ligandinteractions. RESULTS: The chemical and sensory drivers of Italian white wine intrinsic and perceived diversity will be established,enabling optimized management of winemaking procedures, sustainable long-term strategies for geographical indication protection,tailored marketing and consumers response strategies and preferences.
The aroma diversity of Italian white wines.
Mattivi F.;Rolle L.Last
2021-01-01
Abstract
AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference. Italy produces dry stillwhite wines from native grape varieties and geographically defi ned areas, representing diff erent grapegrowing, winemaking andcultural heritages. The related chemical and sensory elements, the relevant pathways and variables, and the factors associated withtheir olfactive perception are in large part not known. Altogether, this limits the implementation of production and marketingstrategies truly based on the specifi city of Italian white wines, with reduced competitiveness and sustainability. The aim of thisproject is to provide, by means of chemical and sensory approaches, a comprehensive characterization of the chemosensory diversityof Italian white wines. METHODS: The project will focus on wines of the following appellations/varieties: Arneis, Albana, Erbaluce,Falanghina Fiano, Garganega, Greco di Tufo, Lugana, Nosiola, Pinot Grigio, Ribolla, Traminer aromatico, Trebbiano d’AbruzzoVerdicchio, Vernaccia di San Gimignano, Vermentino. Samples will be collected directly from wineries. About 20 wines will becollected for each appellation/variety. Analyses will include GC-MS and GC-O for the identifi cation and quantifi cation of the mostpotent impact odorants of each wine type, HPLC, SDS-PAGE, and UV-Vis for the quantifi cation of non-volatile components, E-noseuntargeted fast profi ling of wine volatile composition, sensory evaluation by means of both rapid and descriptive methodologies. Themain pathways of formation of the most relevant aroma compounds will be investigated, as well as their interactions with non-volatile components. Chemoperception mechanisms of selected key odorants will also be studied at the level of receptor-ligandinteractions. RESULTS: The chemical and sensory drivers of Italian white wine intrinsic and perceived diversity will be established,enabling optimized management of winemaking procedures, sustainable long-term strategies for geographical indication protection,tailored marketing and consumers response strategies and preferences.
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