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Screening and evolution of volatile compounds during ripening of ‘Nebbiolo,’ ‘Dolcetto’ and ‘Barbera’ (Vitis vinifera L.) neutral grapes by SBSE–GC/MS

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Abstract

The evolution of pre-fermentative volatiles and of the global aroma potential in three Italian neutral varieties (‘Nebbiolo,’ ‘Barbera’ and ‘Dolcetto’) was assessed from véraison to harvest by SBSE–GC/MS. C6 and C9 compounds, benzene derivatives, bound monoterpenes and sesquiterpenes showed differences among varieties in quantity and profiles during berry ripening. Quantitatively, the most of total monoterpenes, C-13 norisoprenoids and sesquiterpenes were detected after acid hydrolysis. Among pre-fermentative norisoprenoids, exclusively β-ionone was detected with different kinetics among varieties. Monoterpene accumulation started around véraison with the exception of (E)-geranylacetone, whose content was already high at véraison. (E)-Geranylacetone, deriving from the degradation of carotenoids, could become a target molecule to study indirectly the accumulation of carotenoids. Data allowed to measure the global aroma potential and the pre-fermentative volatiles of grapes: result interpretation suggested a number of implications on biosynthetic processes that have been addressed.

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Acknowledgments

Authors wish to thank the wineries: Ca’ Nueva (Barbaresco, CN), Podere Ruggeri Corsini (Monforte d’Alba, CN) and Pellissero Luigi (Treiso, CN) for vineyard management and grape supplying. Servizio AgrometereologicoRegione Piemonte is gratefully acknowledged for providing meteorological data. Financial support was received from Fondazione Cassa di Risparmio di Cuneo, Project ‘Tracciabilità dei vitigni piemontesi attraverso analisi dellecomponenti aromatiche’.

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Authors and Affiliations

  1. Centro di Ricerche in Viticoltura ed Enologia, Università di Torino, C.so Enotria 2/C, 12051, Alba, CN, Italy

    Antonio Carlomagno & Alessandra Ferrandino

  2. DISAFA, Dipartimento di Scienze Agrarie, Forestali, Alimentari, Università di Torino, Largo P. Braccini 2, 10095, Grugliasco, TO, Italy

    Andrea Schubert

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  1. Antonio Carlomagno
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Correspondence to Antonio Carlomagno.

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Carlomagno, A., Schubert, A. & Ferrandino, A. Screening and evolution of volatile compounds during ripening of ‘Nebbiolo,’ ‘Dolcetto’ and ‘Barbera’ (Vitis vinifera L.) neutral grapes by SBSE–GC/MS. Eur Food Res Technol 242, 1221–1233 (2016). https://doi.org/10.1007/s00217-015-2626-4

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