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Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia

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A Correction to this article was published on 11 November 2020

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Abstract

Ribolla 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.

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  • 11 November 2020

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Acknowledgements

This research was financially supported by Friuli Venezia Giulia Region (LR 29 Dec 2016, n. 25, art. 3, paragraphs 6-10. Project Title: Maturation parameters and optimization of the agronomic and enological techniques for the production of quality sparkling wines, Jul 2017–Dec 2019) and by the ADP 2017 project and PhD scholarship (D.S.) funded by the Autonomous Province of Trento. The authors are grateful to Dr. Matteo Corradin for his cooperation in aroma analyses.

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  1. Sabrina Voce and Domen Škrab equally contributed to this article.

Authors and Affiliations

  1. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100, Udine, Italy

    Sabrina Voce, Domen Škrab, Franco Battistutta, Piergiorgio Comuzzo & Paolo Sivilotti

  2. Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010, San Michele all’Adige, TN, Italy

    Domen Škrab & Urska Vrhovsek

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  1. Sabrina Voce
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Correspondence to Piergiorgio Comuzzo or Paolo Sivilotti.

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Voce, S., Škrab, D., Vrhovsek, U. et al. Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia. Eur Food Res Technol 245, 2279–2292 (2019). https://doi.org/10.1007/s00217-019-03334-9

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