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. 2021 Jan 6;10(1):101.
doi: 10.3390/foods10010101.

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Giacomo L Petretto  1 , Luca Mercenaro  1 , Pietro Paolo Urgeghe  1 , Costantino Fadda  1 , Antonio Valentoni  1 , Alessandra Del Caro  1
Affiliations

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Giacomo L Petretto et al. Foods. .

Abstract

GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.

Keywords: VOCs; Vitis vinifera L.; berry quality; grape; sensory analysis; wine.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Graphical representation of the sensory profile of Cannonau wine samples. Values indicate the means for each attribute. The F values represent significant differences between the samples in relation to the individual attributes marked with the asterisk * (p < 0.05). NS1-5 = north Sardinian wines; CS1-2 = central Sardinian wines; SS1 = south Sardinian wines. OD represents olfactory attributes, while sensory attributes followed by FL (flavor) represent flavor attributes.
Figure 2
Figure 2
Principal component analysis (PCA) biplot for volatile organic compounds (VOCs) detected by GC-MS and sensory attributes. NS1-5 wines = north Sardinia; CS1-2 wines = central Sardinia; SS1 wine = south Sardinia. Sensory attributes followed by OD represent olfactory attributes, while sensory attributes followed by FL represent flavor attributes.
See this image and copyright information in PMC

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