Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
Maurizio Piergiovanni,
Domenico Masuero,
Silvia Carlin,
Giovanni Luzzini,
Nicole Furlan,
Davide Slaghenaufi,
Maurizio Ugliano,
Luca Rolle,
Susana Río Segade,
Paola Piombino,
Elisabetta Pittari,
Andrea Versari,
Giuseppina Paola Parpinello,
Matteo Marangon,
Christine Mayr Marangon,
Fulvio Mattivi
Affiliations
Maurizio Piergiovanni
Center Agriculture Food Environment (C3A), University of Trento, 38098, San Michele all’Adige (TN) - Department of Chemistry, Life Sciences and Environmental Sustainability (SCVSA), 43124, Parma (PR)
Domenico Masuero
Research and Innovation Centre, Fondazione Edmund Mach, 38098, San Michele all’Adige (TN)
Silvia Carlin
Research and Innovation Centre, Fondazione Edmund Mach, 38098, San Michele all’Adige (TN)
Giovanni Luzzini
Department of Biotechnology, University of Verona, 37039, San Pietro in Cariano (VR)
Nicole Furlan
Department of Biotechnology, University of Verona, 37039, San Pietro in Cariano (VR)
Davide Slaghenaufi
Department of Biotechnology, University of Verona, 37039, San Pietro in Cariano (VR)
Maurizio Ugliano
Department of Biotechnology, University of Verona, 37039, San Pietro in Cariano (VR)
Luca Rolle
Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco (TO)
Susana Río Segade
Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco (TO)
Paola Piombino
Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino (AV)
Elisabetta Pittari
Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino (AV)
Andrea Versari
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena (FC)
Giuseppina Paola Parpinello
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena (FC)
Matteo Marangon
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD)
Christine Mayr Marangon
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD)
Fulvio Mattivi
Center Agriculture Food Environment (C3A), University of Trento, 38098, San Michele all’Adige (TN) - Research and Innovation Centre, Fondazione Edmund Mach, 38098, San Michele all’Adige (TN)
Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances.
