Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach

Abstract

This study investigated the chemical–physical and volatile profile of sherry-like white wines with different aging time from three different areas of Sardinia. Proximate chemical composition, CIELab color coordinates and absorbances at 280 and 420 nm were determined. Volatile compounds were determined by solid-phase microextraction (SPME) followed by gas chromatography coupled with a mass spectrometer (GC/MS) using a targeted and untargeted approach. Significant correlations among the age of the wine and most of the chemical physical parameters, such as alcohol content, total acidity, volatile acidity, glycerol and polyphenols were observed. A280 and A420 values were highest, as expected, in the oldest wines as well as an increase of a* low values for L* were found during aging. Fifty-nine volatile compounds were identified, among which ethyl acetate, amyl/iso-amyl alcohol, ethyl octanoate, benzaldehyde, ethyl decanoate and phenylethyl alcohol were predominant. The untargeted approach was able to discriminate wines according to their production area, and within each group, according to the year of production.

Decoding the Volatile Profile of White Romanian Fetească Wines

“…Alcohols, aromatic and aliphatic ones, are usually synthesized via the anabolic pathway of sugar metabolism. Some of these compounds contribute to defining/completing the fruity and flowery notes (e.g., 2-phenylethanol can express aromas such as honey or roses); meanwhile, others promote unpleasant odors (e.g., 2/3-methyl-1-butanol draws undesirable smells and aromas), depending on the concentration retrieved in the wine [24,25]. From the comparative analysis of FA and FR wine samples, the highest amount of alcohols were noted in the Muntenia region, namely isobutyl and isopentyl alcohols, and in the case of FR wines, in addition to Muntenia, in the Transylvania area.…”

The Fingerprint of Fortified Wines – From the Sui Generis Pro-duction Processes to the Distinctive Aroma

“…On the other hand, Petretto, Urgeghe, Cabizza and Del Caro [35] investigated the volatile profile of Sherry-like white wine Vernaccia di Oristano from Sardinia. The data obtained determined by solid-phase microextraction (SPME) followed by gas chromatography coupled with a mass spectrometer (GC/MS) using a targeted and untargeted approach has allowed identifying fifty-nine volatile compounds, among which ethyl acetate, amyl/iso-amyl alcohol, ethyl octanoate, benzaldehyde, ethyl decanoate and phenylethyl alcohol were predominant.…”

The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma

“…Vernaccia di Oristano liquoroso is a fortified wine similar in style to Sherry [ 35 ]. Local reports say that the cultivation of the vineyards of Vernaccia, also called Garnazza or Grenaccia, dates back to the Roman Empire, which defined them as “vernaculum” [ 36 ].…”

“…On the other hand, Petretto, Urgeghe, Cabizza, and Del Caro [ 35 ] investigated the volatile profile of the Sherry-like white wine Vernaccia di Oristano from Sardinia. The data obtained determined by solid-phase microextraction (SPME), followed by gas chromatography coupled with a mass spectrometer (GC/MS), using a targeted and untargeted approach, have allowed the identification of fifty-nine volatile compounds, among which ethyl acetate, amyl/iso-amyl alcohol, ethyl octanoate, benzaldehyde, ethyl decanoate, and phenylethyl alcohol were predominant.…”