Free and Enzymatically Hydrolysed Volatile Compounds of Sweet Wines from Malvasia and Muscat Grapes (Vitis vinifera L.) Grown in Sardinia

  • A. Del Caro Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy
  • C. Fanara External collaborator
  • A. Genovese Dipartimento di Scienza degli Alimenti, Università degli studi di Napoli Federico II, P.co Gussone, 80055 Portici (NA), Italy
  • L. Moio Dipartimento di Scienza degli Alimenti, Università degli studi di Napoli Federico II, P.co Gussone, 80055 Portici (NA), Italy
  • A. Piga Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy
  • P. Piombino Dipartimento di Scienza degli Alimenti, Università degli studi di Napoli Federico II, P.co Gussone, 80055 Portici (NA), Italy
DOI: https://doi.org/10.21548/33-1-1313

Abstract

The aroma of Muscat of Sorso-Sennori and Malvasia di Bosa wines obtained from grapes grown in Sardinia was
evaluated by instrumental analysis. Gas chromatography/mass spectrometry was used to identify and quantify
the content of free and bound volatile compounds. The odour activity value (OAV) was also calculated. Higher
alcohols and esters were quantitatively the largest group of free volatile compounds in both wines, while terpenes
were the main class of bound volatiles. A total of 52 free and 26 bound volatiles were detected. Malvasia di Bosa
sweet wine had a higher content of alcohols, esters and acids in comparison to Muscat of Sorso-Sennori, which
was richer in some terpenes, like nerol, geraniol and geranic acid, and also in bound volatile compounds. A
total of 12 compounds were above the OAV. The main aroma-active compounds of Muscat were 3-methylbutyl
acetate (banana), ethyl octanoate and hexanoate (fruity), and linalool (flowery), Malvasia wine was characterised
particularly by ethyl octanoate and by 3-methylbutyl acetate.

Downloads

Download data is not yet available.
Published
2016-11-15
Issue
Vol. 33 No. 1 (2012)
Section
Articles

A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.

 

In principle, the Author agrees to the following when he/she signes the copyright agreement:

I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.

 

This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.

Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.

A copy of the authors' publishers version may also be hosted on the following websites:

  • Non-commercial personal webpage or blog.
  • Institutional webpage.
  • Authors Institutional Repository.

The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI.   Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.

Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.

Articles as a whole, may not be re-published with another journal.

The following license applies:

Attribution CC BY-NC-ND 4.0