Volatile secondary metabolites of Greco (Vitis vinifera L.) must

Authors

  • Simona Antonella Lamorte,

    Corresponding author
    1. Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Palazzo Mascabruno, Portici, Napoli, Italy
    2. Dipartimento delle politiche europee e internazionali e dello sviluppo rurale, Ministero delle Politiche Agricole Alimentari e Forestali, Roma, Italy
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  • Angelita Gambuti,

    1. Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Palazzo Mascabruno, Portici, Napoli, Italy
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  • Alessandro Genovese,

    1. Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Palazzo Mascabruno, Portici, Napoli, Italy
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  • Luigi Moio

    1. Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Palazzo Mascabruno, Portici, Napoli, Italy
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Summary

Greco grape (Vitis vinifera L.), a typical white variety of Campania region in the South of Italy, was investigated for the first time determining volatile-free and glycosidically bound secondary metabolites that could be at the base of the aroma profile of DOCG ‘Greco di Tufo’ wines. C18 reversed-phase isolates of ‘Greco’ musts have been investigated by gas chromatography/mass spectrometry. ‘Greco’ must resulted characterised by a content of glycoconjugated terpenoids ranging from 180 to 370 μg L−1. Linalool and geraniol detected in the ‘Greco’ must above their odour thresholds could explain a floral character attributed to the wine. Guaiacol in free fraction, 4-vinylguaiacol and eugenol in the bound fraction could be at the origin of nutty and spicy notes of the wine. Some observations of this study also show that precursors of floral, spicy and nutty odorants seem to be enhanced by clay soil and good sun exposure.

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