Studio delle relazioni aromatiche tra materia prima e prodotto finito

A monovarietal red wine from Apulia obtained from Vitis vinifera cv. Uva di Troia was studied to identify its odour-impact compounds using coupled methods of sensorial and instrumental analysis. Typical aroma of this wine resulted mainly characterized by floral and red fruits descriptors (cherry, cranberries, blackberry). Free and glycosidically bound volatiles of this red wine were analysed by gas chromatographyolfactometry (GC-O) and GC-MS to identify the potential impact aroma compounds. Moreover free and glycosidically bound precursors of mature in skin and pulp of Uva di Troia berries were evaluated to better understand which compounds during winemaking could give rise to odorant compounds allowing the wine to develop its varietal characteristics.