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

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 prefermentative 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.

Characterization of volatile compounds in Cowart muscadine grape (Vitis rotundifolia) during ripening stages using GC-MS combined with principal component analysis

“…β-Damascenone was found by SBSE-GC-MS throughout the screening of three different natural grapes (Vitis vinifera L.) of Nebbiolo, Dolcetto, and Barbara. These grapes that contained the lowest amount of β-damascenone (48.2±26.1 to 265.2±83.0 μg/kg) also had a lower level of norisoprenoids than Cowart observed in this study (24). Ristic et al (25) who investigated the C13 norisoprenoid by a solid-phase microextraction GC-MS found that Vitis vinifera L. cv.…”

The Actual and Potential Aroma of Winemaking Grapes

“…formed soon and stable, maxima 17 ppb [15]; idem, with maxima 7 ppb [66] β-Ionone Not found; yes in frozen grapes [136]; not in wines [137]; <0.11 ppb in frozen grapes [12] Generally yes; not found in [12] Maxima (1.9 ppb) after short aging, stable with time [14]; formed soon, stable for a while, maxima 7.7 ppb [15] TDN Not found; yes in frozen grapes [136]; not in wines [137]; 1-6 ppb (5-30% of levels found in harsh acid hydrolysis) in frozen grapes [12] 8 ppb [138]; detected by GCO [12] 3 ppb [138]; 2-23 ppb depending varieties [12] Continuously formed, maxima 9 ppb [66] Terpenes Linalool Generally present; not found in Portuguese reds [140]; not found in Melon B [141]; not found in Shiraz [144]; found at low levels (less than 7% geraniol 1% total terpenes) [144] 3% levels found in enzymatic [138]; 10-50% of levels found in enzymatic [12] Found only in mild acid hydrolysis [141]; maxima after fermentation, sharp decrease in aging [14]; in Grenache, maxima after short aging [143];…”

“…The first section deals with glycosidic precursors, the second with other precursors, and the two last sections with glutathionyl and cysteinyl precursors and DMS precursors. [23,57] and frozen grapes [136]; not in wines [137]; 0.17-0.5 ppb in frozen grapes [12] 26 ppb [138]; detected by GCO [139]; 4-28 ppb depending varieties, unclear pulp/skin distribution [140]; 4-20 ppb depending location [140]; levels correlated to total norisoprenoids by enzymatic [141]; 2-4.5 ppb depending varieties [12] Detected by GCO [142]; maxima (3.3 ppb) after short aging, then steady decrease [14]; steady increase all the aging in fermented samples [143]; maxima 7.1-7.3 ppb after medium aging in unfermented controls [143];…”

Formação e maturação da uva e os efeitos sobre os vinhos: Revisão

“…Muitos norisoprenoides também estão associados a aromas de frutas ou de flores. Em geral, o acúmulo de compostos voláteis como os monoterpenos, sesquiterpenos e C-13 norisoprenoides ocorre após o pintor (Carlomagno et al, 2016). Estes autores também destacaram que os compostos voláteis sob a forma livre são derivados de metabolitos lipídicos e que apresentam uma importante contribuição para a composição aromática varietal.…”

“…Nas sementes maduras, o tegumento possui a função de proteção mecânica para o embrião e ajuda na manutenção da dormência da semente (Ristic e Iland, 2005). As mudanças nos taninos e demais compostos fenólicos das sementes durante a maturação são intensamente percebidas nos atributos sensoriais das uvas e nas características gustativas dos vinhos (Fredes et al, 2010 Kuhn et al (2013) (mono e sesquiterpenos, norisoprenoides e metoxipirazinas), Robinson et al (2014) (mono e sesquiterpenos e metoxipirazinas), Gonzáles-Barreiro et al (2015) (mono e sesquiterpenos e norisoprenoides).e Carlomagno et al (2016) (mono e sesquiterpenos e norisoprenoides). Fregoni (1999) (fresh mass, diameter and volume), Ribéreau-Gayon et al (2006) (mono and sesquiterpenes, norisoprenoids and methoxypyrazines), Keller (2010) (methoxypyrazines), Zhu et al (2012) (methoxypyrazines), Kuhn et al (2013) (mono and sesquiterpenes, norisoprenoids and methoxypyrazines), Robinson et al (2014) (mono and sesquiterpenes and methoxypyrazines), Gonzáles-Barreiro et al (2015) (mono and sesquiterpenes and norisoprenoids) e Carlomagno et al (2016) (mono and sesquiterpenes and norisoprenoids).…”