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首页> 外文期刊>Journal of chromatography, A: Including electrophoresis and other separation methods >Brand-dependent volatile fingerprinting of Italian wines from Valpolicella
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Brand-dependent volatile fingerprinting of Italian wines from Valpolicella

机译：瓦尔波利切拉意大利葡萄酒的品牌依赖性挥发性指纹图谱

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摘要

Head-space solid-phase microextraction (HS-SPME) coupled to gas-chromatography-mass spectrometry was developed and applied to obtain the volatile aromatic fingerprints of three typical Italian wines, Valpolicella, Amarone and Recioto, all produced in the restricted geographical area of Valpolicella (Veneto, Italy) with the same grape cultivars within the regulations of a rigid disciplinary of production. Differences between the three typologies are mainly linked to the different withering times to which grapes are subjected before vinification, which strongly influences the concentration and the development of volatile aroma compounds. A total of 22 different wines (7 Valpolicella, 10 Amarone and 5 Recioto) were characterised in terms of aromatic volatile profile with the aim to distinguish the different products and to evaluate the possibility to differentiate the same product from different brands. For the chemometric evaluation of the data one-way analysis of variance (ANOVA), principal component analysis (PCA) and hierarchical cluster analysis (HCA) were tested. All the chemometric tools employed allow to differentiate between the three products. More intriguing is the ability of the chemometric approach to differentiate between the same product (Amarone, Recioto) from different winery, thus showing the potential of this approach to characterize the brand-dependent typicality of wines, which is usually related to subtle technological differences which nevertheless have strong influences on the organoleptic characteristics of the products.
机译：开发并结合了气相色谱-质谱联用的顶空固相微萃取（HS-SPME），并获得了三种典型的意大利葡萄酒Valpolicella，Amarone和Recioto的挥发性芳香指纹，它们均在有限的地理区域内生产。瓦尔波利切拉（意大利威尼托）在严格的生产纪律规定范围内具有相同的葡萄品种。三种类型之间的差异主要与葡萄在酿造前经历的不同凋萎时间有关，这严重影响了挥发性香气化合物的浓度和形成。共有22种不同的葡萄酒（分别是7种Valpolicella，10种Amarone和5种Recioto）以芳香挥发物为特征，旨在区分不同产品并评估将同一产品与不同品牌区别开来的可能性。为了对数据进行化学计量学评估，对单向方差分析（ANOVA），主成分分析（PCA）和层次聚类分析（HCA）进行了测试。所使用的所有化学计量工具均可区分这三种产品。化学计量学方法能够区分来自不同酒庄的同一产品（Amarone，Recioto）的能力更令人着迷，从而显示出这种方法表征葡萄酒依赖品牌的典型性的潜力，这通常与细微的技术差异有关。但是，对产品的感官特性有很大的影响。

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