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EnglishRibolla Gialla (RG) is a white grape variety used in the production of high-quality sparkling wines. It is cultivated in a limited area between Friuli Venezia Giulia (FVG—Northeast Italy) and Slovenia; for this reason, there is little information about the composition and chemical characteristics of the sparkling wines produced. This work used different analytical approaches (FTIR spectroscopy, UHPLC–MS/MS, liquid–liquid extraction, SPE and SPME–GC–MS) to characterize thirty-three commercial sparkling RG wines from different areas of FVG. The characteristics included the overall volatile profile and content of terpenes, C13-norisoprenoids, lipids, and metabolites of aromatic amino acids. The aroma profile of RG wines was mainly characterized by fermentative esters and β-damascenone, whereas other norisoprenoids and varietal aromas were below the odor threshold. Appreciable amounts of certain fatty acids were found (e.g., palmitic acid), which could be potentially correlated with greater foam stability. However, high concentrations of aromatic amino acids metabolites highlighted a higher risk of developing atypical aging defects. © 2019, Springer-Verlag GmbH Germany, part of Springer Nature.
Voce, S.; Škrab, D.; Vrhovsek, U.; Battistutta, F.; Comuzzo, P.; Sivilotti, P. (2019). Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 245: 2279-2292. doi: 10.1007/s00217-019-03334-9 handle: http://hdl.handle.net/10449/57412
| Citation: | Voce, S.; Škrab, D.; Vrhovsek, U.; Battistutta, F.; Comuzzo, P.; Sivilotti, P. (2019). Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 245: 2279-2292. doi: 10.1007/s00217-019-03334-9 handle: http://hdl.handle.net/10449/57412 |
| Internal authors: | |
| Organization unit: | Department of Food Quality and Nutrition # CRI |
| Authors: | Voce, S.; Škrab, D.; Vrhovsek, U.; Battistutta, F.; Comuzzo, P.; Sivilotti, P. |
| Title: | Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia |
| Journal: | EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Issue Date: | 2019 |
| Scientific Disciplinary Area: | Settore CHIM/01 - Chimica Analitica |
| Keywords ENG: | Ribolla Gialla Sparkling wine Volatile compounds Aromatic amino acids metabolites Lipids |
| Language: | English |
| IF: | With Impact Factor ISI |
| Publication status: | Published |
| Nature of content: | Articolo in rivista/Article |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1007/s00217-019-03334-9 |
| Appears in Collections: | 01 - Journal article |
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