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RESEARCH PRODUCT
Determination of terpene alcohols in Sicilian Muscat wines by HS-SPME-GC-MS.
Daniela BarberaPasquale AgozzinoLucio Giuseppe MonteFelice FilizzolaPaola CatanzaroGiuseppe Avellonesubject
Settore CHIM/10 - Chimica Degli AlimentiAcyclic MonoterpenesHS-SPME-GC-MSWinePlant ScienceBiochemistryGas Chromatography-Mass SpectrometryAnalytical ChemistryTerpenechemistry.chemical_compoundLinaloolBotanyNerolFood scienceSicilian Muscat wineCitronellolWineTerpenesOrganic Chemistrylanguage.human_languagechemistrylanguageMonoterpenesGas chromatography–mass spectrometrySicilianGeranioldescription
Muscat is a grape family used to obtain several sweet, aromatic white dessert wines common in the Mediterranean area. Currently, three Sicilian cultivars (all classified DOC) are known: 'Moscato di Siracusa' the oldest and very rare today; 'Moscato di Noto', a modern derivative of the first and finally 'Moscato di Pantelleria', now the most common. This study concerns the volatile profile of 15 different Sicilian Muscat wines produced in different years using HS-SPME-GC-MS. In particular, four fundamental terpene alcohols (linalool, geraniol, nerol and citronellol) were considered. The principal aim was to study the evolution of aromatic compounds in wine during aging, and the information obtained is useful for production and marketing. It was found that the amount of terpenes decreased with aging, thereby reducing the quality characteristic of these wines. An accurate analysis of chromatograms could characterise Muscat wines on the basis of geographic origin.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-03-01 | Natural product research |