This work aimed to investigate the occurrence of different monoterpenoids and norisoprenoids in 10 monovarietal Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sangiovese and Teroldego) from 12 regions across Italy. The wines were produced in their terroirs following the oenological practices and legislation of the respective appellation. Data showed that different wine varietals were characterised by peculiar profiles of monoterpenoids and norisoprenoids. Montepulciano and Cannonau wines showed highest levels of nerol, terpinolene, α-terpineol, limonene and of the norisoprenoids β-damascenone, α-ionone, TPB, TDN and vitispirane. Aglianico, Corvina, Nebbiolo and Primitivo were characterised by relatively high levels of linear monoterpene alcohols such as linalool and geraniol. Sangiovese samples from Tuscany could be differentiated from those of Romagna, with the former characterised by a higher content of α-terpinene and the latter of γ-terpinene. The monoterpene 1,4-cineole was present in Montepulciano, Raboso and Sangiovese at potentially relevant olfactory levels, its occurrence associated with higher content of terpinen-1-ol acting as a potential precursor under wine acid conditions

Slaghenaufi, D.; Vanzo, L.; Luzzini, G.; Arapitsas, P.; Marangon, M.; Curioni, A.; Mattivi, F.; Piombino, P.; Moio, L.; Versari, A.; Ricci, A.; Rio Segade, S.; Rolle, L.; Ugliano, M. (2022). Monoterpenoids and norisoprenoids in Italian red wines. OENO ONE, 56 (3): 185-193. doi: 10.20870/oeno-one.2022.56.3.5387 handle: http://hdl.handle.net/10449/76195

Monoterpenoids and norisoprenoids in Italian red wines

Arapitsas, Panagiotis;Mattivi, Fulvio;
2022

Abstract

This work aimed to investigate the occurrence of different monoterpenoids and norisoprenoids in 10 monovarietal Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sangiovese and Teroldego) from 12 regions across Italy. The wines were produced in their terroirs following the oenological practices and legislation of the respective appellation. Data showed that different wine varietals were characterised by peculiar profiles of monoterpenoids and norisoprenoids. Montepulciano and Cannonau wines showed highest levels of nerol, terpinolene, α-terpineol, limonene and of the norisoprenoids β-damascenone, α-ionone, TPB, TDN and vitispirane. Aglianico, Corvina, Nebbiolo and Primitivo were characterised by relatively high levels of linear monoterpene alcohols such as linalool and geraniol. Sangiovese samples from Tuscany could be differentiated from those of Romagna, with the former characterised by a higher content of α-terpinene and the latter of γ-terpinene. The monoterpene 1,4-cineole was present in Montepulciano, Raboso and Sangiovese at potentially relevant olfactory levels, its occurrence associated with higher content of terpinen-1-ol acting as a potential precursor under wine acid conditions
Monoterpenoids
Norisoprenoids
Red wine
SPME-GC-MS
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
Slaghenaufi, D.; Vanzo, L.; Luzzini, G.; Arapitsas, P.; Marangon, M.; Curioni, A.; Mattivi, F.; Piombino, P.; Moio, L.; Versari, A.; Ricci, A.; Rio Segade, S.; Rolle, L.; Ugliano, M. (2022). Monoterpenoids and norisoprenoids in Italian red wines. OENO ONE, 56 (3): 185-193. doi: 10.20870/oeno-one.2022.56.3.5387 handle: http://hdl.handle.net/10449/76195
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