Laureati Monica, Cattaneo Camilla, Tateo Fernando, Bononi Monica
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy.
Department of Agricultural and Environmental Sciences (Di.S.A.A), University of Milan, 20133 Milan, Italy.
Foods. 2020 Nov 25;9(12):1736. doi: 10.3390/foods9121736.
In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of long-term aging (15 years) Vin Santo wine obtained from Malvasia di Candia aromatica grapes. In this article, the aromatic profile are studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography with flame ionization detection (GC-FID), and sensory analysis by involving a panel of trained assessors to explore the sensory profile resulting after long-term aging (up to 15 years). The GC-MS and GC-FID analyses of wines allowed the identification and semi-quantification of twenty-seven volatiles belonging to 12 conventional groups of compounds. From a sensory perspective, the Vin Santo wines analyzed in this study presented a very complex sensory profile characterized by 19 sensory descriptors of which 14 related to olfactory terms. The relationship between sensory and GC-FID data deduced from three samples representing nearly three years in the past 15 years was investigated by means of Partial Least Square (PLS) modeling, showing that specific volatile compounds could predict a specific orthonasal and/or retronasal odor perceived by the trained panel of assessors, clearly differentiating the Vin Santo vintages. Identifying the main volatiles and aromas of long-term Vin Santo wine may be helpful to winemakers, since wine aging sensory properties are often associated with a prestigious image and contribute to defining wine quality.
为了填补关于马尔瓦西亚葡萄的感官特性与香气特征之间关系的知识空白，本研究旨在评估由芳香型坎迪亚马尔瓦西亚葡萄酿造的长期陈酿（15年）圣酒的挥发性化合物、香气和感官属性。在本文中，使用气相色谱 - 质谱联用仪（GC-MS）、带火焰离子化检测的气相色谱仪（GC-FID）研究了香气特征，并通过一组经过培训的评估员进行感官分析，以探究长期陈酿（长达15年）后的感官特征。对葡萄酒的GC-MS和GC-FID分析能够鉴定并半定量属于12个传统化合物组的27种挥发性物质。从感官角度来看，本研究中分析的圣酒呈现出非常复杂的感官特征，其特征由19个感官描述词表征，其中14个与嗅觉术语相关。通过偏最小二乘法（PLS）建模研究了从代表过去15年中近三年的三个样品中推导得出的感官数据与GC-FID数据之间的关系，结果表明特定的挥发性化合物可以预测经过培训的评估员小组所感知到的特定的鼻腔前闻和/或鼻腔后闻气味，从而清晰地区分不同年份的圣酒。确定长期陈酿圣酒的主要挥发性物质和香气可能对酿酒师有所帮助，因为葡萄酒陈酿后的感官特性通常与享有盛誉的形象相关联，并有助于定义葡萄酒的品质。
