Natrella Giuseppe, Noviello Mirella, Trani Antonio, Faccia Michele, Gambacorta Giuseppe
Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) of Bari, Via Ceglie 9, 70010 Valenzano, BA, Italy.
Foods. 2023 Feb 2;12(3):648. doi: 10.3390/foods12030648.
An ultrasound (US) treatment was applied during the vinification of three different red grape cultivars with the aim of assessing the impact on the volatile profile of the wines. A robust solid phase micro extraction coupled with gas chromatography mass-spectrometry (SPME-GC-MS) method was developed in order to fix the best parameters for optimizing the volatile organic compound (VOC) recovery. A 15% NaCl solution was added to the samples to increase the salting-out effect, the time/temperature were appropriately selected, and the matrix effect was evaluated by comparing synthetic and real matrices. In addition, external calibration curves were used to quantify the single volatile compounds. The analyses of the wine samples at 7 and 14 months of aging revealed that US exerted the highest effect on Aglianico, which had the highest amount of total VOC. US Nero di Troia showed similar results after 14 months of aging, while Primitivo was not affected by the treatment. Nevertheless, from discriminant analysis, a clear separation was observed between the control and ultrasound-treated wines for all three cultivars, with ethyl decanoate, ethyl isopentyl succinate, and butyric acid having the highest discriminant coefficients. In conclusion, the obtained results indicated that the effect of US treatment on the VOC profile of the wine considered in the experimentation is cultivar-dependent.
在三种不同红葡萄品种的酿造过程中进行了超声（US）处理，目的是评估其对葡萄酒挥发性成分的影响。开发了一种强大的固相微萃取结合气相色谱 - 质谱联用（SPME - GC - MS）方法，以确定优化挥发性有机化合物（VOC）回收率的最佳参数。向样品中添加15%的NaCl溶液以增强盐析效果，适当选择时间/温度，并通过比较合成基质和实际基质来评估基质效应。此外，使用外部校准曲线对单一挥发性化合物进行定量。对陈酿7个月和14个月的葡萄酒样品的分析表明，超声处理对总VOC含量最高的阿利安尼科葡萄产生的影响最大。超声处理的特罗亚黑珍珠葡萄在陈酿14个月后显示出类似的结果，而普里米蒂沃葡萄则不受该处理的影响。然而，通过判别分析，观察到所有三个品种的对照葡萄酒和超声处理葡萄酒之间有明显的分离，癸酸乙酯、异戊基琥珀酸乙酯和丁酸的判别系数最高。总之，所得结果表明，在实验中所考虑的超声处理对葡萄酒VOC谱的影响因品种而异。
