Monoterpenoids and norisoprenoids in Italian red wines
Davide Slaghenaufi,
Leonardo Vanzo,
Giovanni Luzzini,
Panagiotis Arapitsas,
Matteo Marangon,
Andrea Curioni,
Fulvio Mattivi,
Paola Piombino,
Luigi Moio,
Andrea Versari,
Arianna Ricci,
Susana Rio Segade,
Luca Rolle,
Maurizio Ugliano
Affiliations
Davide Slaghenaufi
Department of Biotechnology, University of Verona, 37134 Verona
Leonardo Vanzo
Department of Biotechnology, University of Verona, 37134 Verona
Giovanni Luzzini
Department of Biotechnology, University of Verona, 37134 Verona
Panagiotis Arapitsas
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all’Adige - Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos str, Egaleo, 12243 Athens
Matteo Marangon
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro
Andrea Curioni
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro
Fulvio Mattivi
Department of Cellular, Computational and Integrative Biology (CIBIO), University of Trento, 38123 Povo - Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all’Adige
Paola Piombino
Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino
Luigi Moio
Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino
Andrea Versari
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena
Arianna Ricci
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena
Susana Rio Segade
Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco
Luca Rolle
Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco
Maurizio Ugliano
Department of Biotechnology, University of Verona, 37134 Verona
This work aimed to investigate the occurrence of different monoterpenoids and norisoprenoids in 10 monovarietal Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sangiovese and Teroldego) from 12 regions across Italy. The wines were produced in their terroirs following the oenological practices and legislation of the respective appellation. Data showed that different wine varietals were characterised by peculiar profiles of monoterpenoids and norisoprenoids. Montepulciano and Cannonau wines showed highest levels of nerol, terpinolene, α-terpineol, limonene and of the norisoprenoids β-damascenone, α-ionone, TPB, TDN and vitispirane. Aglianico, Corvina, Nebbiolo and Primitivo were characterised by relatively high levels of linear monoterpene alcohols such as linalool and geraniol. Sangiovese samples from Tuscany could be differentiated from those of Romagna, with the former characterised by a higher content of α-terpinene and the latter of γ-terpinene. The monoterpene 1,4-cineole was present in Montepulciano, Raboso and Sangiovese at potentially relevant olfactory levels, its occurrence associated with higher content of terpinen-1-ol acting as a potential precursor under wine acid conditions.
