Free and bound aroma compounds characterization by GC‐MS of Negroamaro wine as affected by soil management

Abstract

Negroamaro is an autochthonous wine grape variety of Southern Italy, which is becoming very important for the Italian wine market. The wine aroma is primary affected by the chemical composition of grapes, which can be influenced also by agronomic practices such as soil management. In this study, the free and bound aroma characterization was performed by gas chromatography-mass spectrometry analyses, and the influence of two soil managements (cover cropping and soil tillage) was evaluated. A total of 40 volatile compounds were observed in the wine samples. Alcohols (55.7 mg/L), fatty acids (7.0 mg/L) and esters (6.6 mg/L) were found as the main classes in Negroamaro wine. The results showed that the aroma composition of Negroamaro wine was positively affected by soil tillage probably because of the higher water stress (ψ(s)) recorded in the vines from this treatment. Indeed, among the free volatile compounds, higher contents of esters, carboxylic acids, alcohols, phenolics and acetamides together with lower contents of sulfurs compounds were found in soil tillage wine. Conversely, no difference was observed in glycoside volatile compounds.

Aroma Glycosides in Grapes and Wine

“…Moreover, Bureau and others () pointed out that C 13 ‐norisoprenoidic and phenolic glycosides levels decreased in shaded bunches. In contrast, Toci and others () did not find any obvious changes in the contents of glycoside compounds when regulating the water stress to study the influence of soil management, such as the cover cropping and soil tillage, on the wine aroma. Interestingly, Martínez‐Gil and others () sprayed oak extracts on grape leaves at different veraison times and found that the oak extracts could be assimilated and stored as glycosidic compounds in grapes.…”

Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques

“…HS-SPME is a commonly employed sampling method for identification and analysis of volatile essential oils and aroma compounds in general (Toci et al, 2012), provided that the target compounds exhibit acceptable partitioning to the fibre. Hence, HS-SPME was chosen to study aroma-impact compounds in orange juice.…”

Combining liquid chromatography and tandem mass spectrometry approaches to the study of monoterpene glycosides (aroma precursors) in wine grape

“…[16][17][18][19] Common methods used to study monoterpene glycosides perform enzymatic hydrolysis of the glycoside fraction, which was previously isolated by solid-phase extraction, and gas-chromatography coupled with mass spectrometry (GC-MS) analysis of the liberated aglycones. 9,20,21 Drawbacks of these indirect methods are the need of enzymes with a specific selectivity, which can lead to rearrangements and hydrolytic artifacts, as well as not providing information on the nature of the sugar residues. Recently, liquid chromatograph high-resolution MS (LC-HRMS) and multiple MS (MS/MS) methods to characterize these glycoside compounds in grape has been used.…”