Abstract

This study, for the first time describes the volatiles profile of sparkling wine produced by the traditional method, using a base wine obtained from the "Maresco" cultivar . Maresco cultivar, is one of the minor autochthonous vines in Apulia region, with the largest cultivation area located in Valle d'Itria (Central Apulia, Southern Italy). The grapes are characterized by a good balance of acidity and structure intense, a floral aroma and great a potential for the development of aromatic sparkling wine. Volatile fraction was investigated using an optimized HS-SPME method combined with the gas chromatography/mass spectrometry (GC-MS). The procedure was optimized for the following parameters: i) SPME fiber selection, ii) sample amount; iii) NaCl addition, iv) pre-incubation and extraction time, v) incubation and extraction temperature. Two-factors three-level designs were used in the optimization of pre-incubation/extraction time and temperature. As resulting by the optimization analyses, the following conditions were selected for volatiles extraction required the use of DVB/CAR/PDMS 50/30 ?m as fiber, 5 ml of wine, 2 gr of NaCl, stirring, incubation at 40°C for 30 min and extraction at 40°C for 10 min. Twenty-two compounds were identified, including alcohols, esters, volatiles acids and terpens. The results obtained by the GC-MS analyses for the characterization of volatile compounds in Maresco sparkling wine will be discussed.

Autore Pugliese

• Grieco Francesco , Bleve Gianluca , Mita Giovanni

Tutti gli autori

• Tufariello M.; Pati S.; Maiorano G.; Mita G.; D'Amico L.; Bleve G.; Grieco F.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2017

ISSN

Non Disponibile

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile