Landi Nicola, Scognamiglio Monica, Muscariello Lidia, Marasco Rosangela, Palazzo Alessia, De Chiara Ida, Ragucci Sara, Pedone Paolo V, Fiorentino Antonio, Di Maro Antimo
Institute of Crystallography, National Research Council, Via Vivaldi 43, 81100 Caserta, Italy.
Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania 'Luigi Vanvitelli', Via Vivaldi 43, 81100 Caserta, Italy.
Foods. 2025 Jun 16;14(12):2110. doi: 10.3390/foods14122110.
'Asprinio' grape is used to produce a white wine from the Campania region, known as 'Asprinio' (DOC since 1993). A plethora of approaches was adopted to characterize the organic compounds (e.g., free amino acids and other metabolites) and microbial population (bacteria and fungi) in 'Asprinio' grape must by collecting samples from three different vineyards cultivated with the 'alberata' training system. The average free amino acid content of 'Asprinio' grape must showed quantitative variations, but no significant statistical differences were found. On average, proline was the most abundant free amino acid (282 mg/L; 47.9%), followed by arginine (66 mg/L; 11.5%) and glutamine (~25.2 mg/L; 4.2%). On the other hand, the total polyphenol content (TPC) of 'Asprinio' grape must was different, like their antioxidant activity, which increased when the TPC content was higher. Moreover, 1D and 2D NMR spectra highlighted the presence of high sugars amount (in particular glucose) as well as -caftaric acid, -coutaric acid, -fertaric acid, and the -isomers of these cinnamate esters. Finally, the evaluation of the microbial communities in the 'Asprinio' grape must revealed the presence of several representative bacterial phyla-mainly , , and -as well as various fungal genera, including , , , and . Notably, these microorganisms, which contribute to the fermentation process and influence the final wine flavor, have been found in different proportions in the grape musts analyzed. Our results contribute to increasing knowledge of the 'Asprinio' grape, an indigenous vine of Southern Italy.
“阿斯普里尼奥”葡萄用于酿造坎帕尼亚地区的一种白葡萄酒，名为“阿斯普里尼奥”（自1993年起为法定产区葡萄酒）。通过从采用“阿尔贝拉塔”栽培系统的三个不同葡萄园采集样本，采用了多种方法来表征“阿斯普里尼奥”葡萄汁中的有机化合物（如游离氨基酸和其他代谢物）和微生物群落（细菌和真菌）。“阿斯普里尼奥”葡萄汁的平均游离氨基酸含量呈现出数量上的变化，但未发现显著的统计学差异。平均而言，脯氨酸是含量最丰富的游离氨基酸（约282毫克/升；47.9%），其次是精氨酸（约66毫克/升；11.5%）和谷氨酰胺（约25.2毫克/升；4.2%）。另一方面，“阿斯普里尼奥”葡萄汁的总多酚含量（TPC）不同，其抗氧化活性也不同，当TPC含量较高时抗氧化活性增加。此外，一维和二维核磁共振光谱突出显示存在大量糖分（特别是葡萄糖）以及咖啡酸、香豆酸、阿魏酸以及这些肉桂酸酯的γ-异构体。最后，对“阿斯普里尼奥”葡萄汁中微生物群落的评估揭示了几种代表性细菌门的存在——主要是厚壁菌门、变形菌门和放线菌门——以及各种真菌属，包括酵母属、曲霉属、青霉属和根霉属。值得注意的是，在分析的葡萄汁中发现这些对发酵过程有贡献并影响最终葡萄酒风味的微生物比例各不相同。我们的研究结果有助于增加对“阿斯普里尼奥”葡萄（意大利南部的一种本土葡萄品种）的了解。
