Sarais Giorgia, Casula Mattia, Corrias Francesco, Russo Mariateresa, Pinna Barbara, Argiolas Francesca, Murru Mariano, Angioni Alberto
Department of Life and Environmental Science, University of Cagliari, University Campus of Monserrato, SS 554, 09042 Cagliari, Italy.
Department of Agriculture, Mediterranean University of Reggio Calabria, 89124 Reggio Calabria, Italy.
Foods. 2025 Jun 27;14(13):2290. doi: 10.3390/foods14132290.
Wine aroma is the result of the association of numerous volatile and non-volatile compounds belonging to the grapes, the fermentation, and aging process. During aging, wines complete their complex composition, and many aromas emerge. Therefore, aging represents a fundamental step to obtaining high-quality wines. Aromas belong directly to the odorless precursor in grapes or to the aging technology used. Analyses have been performed on wines obtained from the cv Carignano subjected to four aging technologies: stainless-steel tank, plastic vat, concrete vat, and oak barrel. GC/FID and GC/MS analysis allowed the identification of 78 significant compounds belonging to eight different chemical classes. Volatile composition in the various containers was assessed at two levels: chemical classes and individual compounds. At 12 months, plastic vats had the highest increase in the total VOC concentration ( < 0.05), followed by concrete and stainless steel. In contrast, oak barrels showed a decrease, although the difference was not statistically significant ( > 0.05). Unsupervised principal component analysis (PCA) demonstrated that the container exerts a more substantial influence at 6 months, while at 12 months, the samples were categorized irrespective of the container. In the loading plot, several esters, acids, lactones, and aldehydes showed negative loadings on PC1 (associated with time), indicating a correlation with the 12-month collection time.
葡萄酒的香气是由葡萄、发酵和陈酿过程中多种挥发性和非挥发性化合物共同作用的结果。在陈酿过程中，葡萄酒完善其复杂的成分，许多香气逐渐显现。因此，陈酿是获得高品质葡萄酒的关键步骤。香气直接来源于葡萄中无味的前体物质或所采用的陈酿技术。对采用四种陈酿技术（不锈钢罐、塑料桶、混凝土桶和橡木桶）的佳丽酿葡萄品种葡萄酒进行了分析。气相色谱/氢火焰离子化检测器（GC/FID）和气相色谱/质谱联用（GC/MS）分析鉴定出了属于八个不同化学类别的78种重要化合物。对不同容器中葡萄酒的挥发性成分从两个层面进行了评估：化学类别和单一化合物。在12个月时，塑料桶中挥发性有机化合物（VOC）的总浓度增加最多（<0.05），其次是混凝土桶和不锈钢罐。相比之下，橡木桶中的浓度有所下降，尽管差异无统计学意义（>0.05）。无监督主成分分析（PCA）表明，在6个月时，容器的影响更为显著，而在12个月时，样品的分类与容器无关。在载荷图中，几种酯类、酸类化合物、内酯和醛类在主成分1（与时间相关）上呈现负载荷，表明与12个月的取样时间存在相关性。
