Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant material, Location, and Treatments
2.2. Vinification
2.3. Main Wine Characteristics and Spectrophotometric Analysis
2.4. Determination of Trans-Resveratrol, Trans-Polydatin, Catechin, Epicatechin and Quercetin
2.5. Extraction and Analysis of Free and Bound Aroma Compounds
2.6. Chemicals
2.7. Statistical Analysis
3. Results and Discussion
Compounds | Descriptor 1 | S18 | S20 | S22 | S25 | Sig. |
---|---|---|---|---|---|---|
Alcohols | ||||||
2-methyl-1-propanol | wine-like | 122.4 ± 15.0 | 100.3 ± 16.6 | 104,2 ± 4.4 | 134.0 ± 17.0 | n.s. |
1-butanol | medicinal | 14.9 ± 3.9 b | 16.7 ± 1.6 b | 16.1 ± 2.3 b | 54.0 ± 10.5 a | *** |
3+2-methyl-1-butanol | grass | 63958 ± 388 | 53146 ± 633 | 54892 ± 612 | 51385 ± 277 | n.s. |
1-pentanol | mild green | 14.1 ± 0.5 b | 10.7 ± 0.8 b | 9.1 ± 0.7 b | 35.3 ± 2.9 a | *** |
4-methyl-1-pentanol | wine-like | 57.4 ± 1.2 c | 81.2 ± 4.8 b | 96.3 ± 4.5 a | 93.3 ± 6.5 ab | *** |
2-heptanol | herbaceous | n.d. | n.d. | n.d. | 19.2 ± 0.5 | - |
3-methyl-1-pentanol | wine-like, green | 93.2 ± 2.5 d | 172.5 ± 10.9 c | 245.5 ± 18.0 b | 292.6 ± 23.3 a | *** |
1-hexanol | grass, herbaceous | 2515 ± 52 c | 1842 ± 82 b | 1758 ± 67 b | 3501 ± 25 a | *** |
(E)-3-hexen-1-ol | grass, herbaceous | 49.4 ± 0.2 a | 21.6 ± 0.9 c | 17.7 ± 1.2 c | 41.7 ± 3.5 b | *** |
(Z)-3-hexen-1-ol | grass, herbaceous | 48.9 ± 1.3 a | 25.1 ± 1.9 b | 24.4 ± 4.2 b | 28.1 ± 4.5 b | *** |
(E)-2-hexen-1-ol | grass, herbaceous | 5.8 ± 0.1 c | 12.8 ± 1.3 b | 6.3 ± 0.9 c | 22.3 ± 3.8 a | *** |
1-heptanol | apple, fruit | 46.0 ± 4.0 | 41.1 ± 9.9 | 34.3 ± 1.4 | 103.2 ± 10.5 | n.s. |
1-octanol | waxy, citrus | 16.8 ± 0.8 | 23.8 ± 2.1 | 29.7 ± 0.5 | 58.7 ± 2.8 | n.s. |
α-terpineol | sweet, floral | 5.9 ± 0.8 c | 10.5 ± 1.7 b | 11.8 ± 0.3 b | 21.7 ± 1.6 a | *** |
benzyl alcohol | toasty, sweet | 21.0 ± 1.5 b | 58.3 ± 1.1 b | 20.0 ± 2.0 b | 99.7 ± 15.3 a | ** |
2-phenylethanol | rose | 38881 ± 3270 | 40490 ± 4181 | 41614 ± 2659 | 35852 ± 4345 | n.s. |
7-hydroxy-3,7-dimethyl-1-ol | 25.5 ± 6.8 bc | 29.0 ± 0.1 b | 15.8 ± 0.6 c | 45.3 ± 6.9 a | * | |
Esters | ||||||
ethyl butanoate | kiwi, fruity | 45.7 ± 3.8 b | 38.6 ± 1.8 b | 38.4 ± 4.1 b | 173.1 ± 13.2 a | *** |
ethyl 2-methylbutanoate | red fruity | 72.2 ± 8.5 | 93.4 ± 0.8 | 82.4 ± 10.0 | 76.7 ± 3.7 | n.s. |
ethyl 3-methylbutanoate | exotic fruit | 99.7 ± 3.7 ab | 112.1 ± 0.4 a | 101.8 ± 11.1 ab | 88.3 ± 6.3 b | ** |
3-methylbutyl acetate | banana | 80.2 ± 1.9 c | 205.9 ± 2.9 b | 184.6 ± 17.5 b | 441.2 ± 29.5 a | *** |
ethyl hexanoate | apple | 150 ± 4 b | 108 ± 3 b | 113 ± 7 b | 275 ± 22 a | *** |
ethyl lactate | butter-scotch | 8.6 ± 0.3 c | 50.6 ± 8.0 bc | 77.0 ± 8.1 ab | 117.9 ± 22.6 a | ** |
ethyl octanoate | pineapple | 148 ± 3 ab | 111 ± 9 b | 114 ± 5 b | 174 ± 20 a | *** |
ethyl decanoate | floral, brandy | 6.4 ± 0.1 b | 7.7 ± 1.5 b | 7.7 ± 0.2 b | 39.9 ± 4.0 a | *** |
diethyl succinate | pleasant | 5944 ± 64 c | 10058 ± 650 b | 11059 ± 675 b | 14731 ± 1317 a | *** |
2-phenylethyl acetate | rose | 20.4 ± 0.6 c | 56.3 ± 1.6 b | 55.0 ± 2.6 b | 97.6 ± 16.8 a | *** |
diethyl malate | fruity | 1466 ± 92 a | 126 ± 20 b | 83 ± 7 b | 58 ± 6 b | *** |
Acids | ||||||
acetic acid | vinegar | 33.0 ± 1.0 a | 23.6 ± 1.6 b | 21.0 ± 0.4 b | 31.1 ± 3.6 a | ** |
3+2-methylbutanoic acid | cheese | 153 ± 12 | 141 ± 18 | 141 ± 19 | 114 ± 25 | n.s. |
hexanoic acid | cheesy, rancid | 897 ± 15 a | 440 ± 55 c | 408 ± 11 c | 755 ± 22 b | *** |
octanoic acid | cheese, oily | 1200 ± 239 | 891 ± 86 | 680 ± 93 | 992 ± 132 | * |
decanoic acid | fatty, rancid | 99.7 ± 14.9 | 106.1 ± 18.0 | 148.0 ± 12.6 | 181.2 ± 36.3 | n.s. |
Other | ||||||
3-methylthio-1-propanol | potato, garlic | 19.5 ± 0.6 ab | 11.5 ± 3.1 b | 14.5 ± 2.1 b | 36.0 ± 6.9 a | *** |
N-3-methylbutyl acetamide | 7.7 ± 0.5 b | 19.0 ± 1.1 b | 7.6 ± 0.7 b | 398.8 ± 61.2 a | *** |
Compounds | Descriptor 1 | S18 | S20 | S22 | S25 | Sig. |
---|---|---|---|---|---|---|
Alcohols | ||||||
3-methyl-1-butanol | grass | 144 ± 40 | 80 ± 21 | 112 ± 11 | 91 ± 26 | n.s. |
1-pentanol | mild green | 5.1 ± 0.8 | 4.3 ± 1.4 | 6.2 ± 0.9 | 5.2 ± 1.2 | n.s. |
2-heptanol | herbaceous | 7.8 ± 1.7 | 6.7 ± 1.4 | 7.6 ± 0.4 | 6.7 ± 1.1 | n.s. |
1-hexanol | grass, herbaceous | 72.7 ± 18.1 | 37.7 ± 1.0 | 75.9 ± 7.0 | 75.8 ± 14.8 | n.s. |
(Z)-3-hexen-1-ol | grass, herbaceous | 10.1 ± 2.1 a | 6.3 ± 1.8 b | 8.5 ± 1.2 b | 4.8 ± 1.3 c | * |
1-heptanol | apple, fruit | 12.0 ± 1.5 | 10.9 ± 1.0 | 12.0 ± 0.2 | 11.9 ± 1.2 | n.s. |
(Z)-5-octen-2-ol | 2.3 ± 0.6 | 2.1 ± 0.4 | 2.4 ± 0.3 | 2.3 ± 0.4 | n.s. | |
1-octanol | waxy, citrus | 3.6 ± 0.7 | 2.8 ± 0.6 | 3.2 ± 0.4 | 4.1 ± 0.4 | n.s. |
benzyl alcohol | toasty, sweet | 246 ± 44 a | 123 ± 20 b | 157 ± 22 b | 137 ± 25 b | ** |
2-phenylethanol | rose | 163 ± 21 a | 89 ± 15 b | 121 ± 20 b | 102 ± 13 a | * |
Terpene compounds | ||||||
α-terpineol | sweet, floral | 2.2 ± 0.1 c | 4.4 ± 0.1 b | 8.8 ± 0.1 b | 13.4 ± 2.3 a | ** |
epoxylinalool (I) | 41.0 ± 7.5 | 30.6 ± 5.9 | 37.7 ± 6.6 | 28.4 ± 3.8 | n.s. | |
epoxylinalool (II) | 14.2 ± 4.0 a | 6.3 ± 1.9 c | 11.5 ± 0.2 ab | 10.0 ± 1.4 bc | * | |
nerol | orange flowers | n.d. | n.d. | n.d. | 10.0 ± 0.4 | - |
geraniol | orange flowers | n.d. | n.d. | n.d. | 8.2 ± 0.2 | - |
exo-2-hydroxycineol | 5.1 ± 0.5 | 2.5 ± 0.7 | 4.5 ± 0.9 | 4.0 ± 0.1 | n.s. | |
trans-linalool oxide | 78.9 ± 15.7 a | 54.1 ± 14.6 ab | 78.3 ± 9.0 a | 48.3 ± 7.7 b | * | |
cis-linalool oxide | 51.4 ± 10.1 a | 33.7 ± 9.1 ab | 52.9 ± 5.9 a | 33.7 ± 4.1 b | * | |
Aldehydes and ketones | ||||||
furfural | sweet, woody, almond | 1.9 ± 0.3 | 2.9 ± 0.4 | 2.9 ± 0.2 | 3.0 ± 0.8 | n.s. |
benzaldehyde | bitter almond | 18.8 ± 3.7 | 18.0 ± 4.8 | 14.1 ± 2.2 | 16.6 ± 4.8 | n.s. |
5-methylfurfural | spice, bitter almond | 3.1 ± 0.6 | 3.2 ± 0.7 | 4.1 ± 0.8 | 4.7 ± 0.7 | n.s. |
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Ripening Stage | Skin Tannins (g/L of Extract) | Seed Tannins (g/L extract) | Total Anthocyanins (mg/L of Extract) | A pH 1 | A pH 3.2 | Anthocyanin Extractability (%) |
---|---|---|---|---|---|---|
S18 | 1.19 ± 0.56 | 2.59 ± 0.92 a | 620 ± 9 b | 468 ± 6 a | 216 ± 2 b | 53.9 ± 4.5 a |
S20 | 2.11 ± 0.28 | 1.57 ± 0.10 ab | 742 ± 18 a | 431 ± 8 c | 237 ± 4 a | 45.0 ± 0.2 b |
S22 | 1.77 ± 0.96 | 0.81 ± 0.49 b | 499 ± 4 c | 399 ± 4 d | 179 ± 3 c | 50.0 ± 1.4 a |
S25 | 2.69 ± 0.38 | 0.76 ± 0.47 b | 487 ± 15 c | 456 ± 2 b | 205 ± 9 b | 55.0 ± 1.7 a |
Significance | n.s. | * | *** | *** | ** | ** |
Ripening Stage | Ethanol (v/v %) | Sugar (g/L) | Total Acidity (g/L) | pH | Volatile Acidity (g/L) | Free SO2 (mg/L) | Total SO2 (mg/L) | Dry Extract (g/L) |
---|---|---|---|---|---|---|---|---|
S18 | 9.0 ± 0.5 d | 1.1 ± 0.8 | 7.2 ± 0.4 a | 3.07 ± 0.11 c | 0.39 ± 0.27 | 13.4 ± 3.9 | 134.0 ± 11.8 | 22.7 ± 1.1 b |
S20 | 11.1 ± 0.4 c | 1.1 ± 1.0 | 5.7 ± 0.4 b | 3.28 ± 0.15 bc | 0.57 ± 0.10 | 14.1 ± 6.7 | 102.4 ± 12.8 | 20.9 ± 0.9 b |
S22 | 11.9 ± 0.3 b | 1.6 ± 0.3 | 5.4 ± 0.6 bc | 3.34 ± 0.16 b | 0.64 ± 0.13 | 19.2 ± 6.1 | 110.1 ± 16.1 | 21.6 ± 1.4 b |
S25 | 14.5 ± 0.6 a | 1.8 ± 0.9 | 4.6 ± 0.6 c | 3.63 ± 0.10 a | 0.86 ± 0.28 | 19.8 ± 4.7 | 107.5 ± 10.1 | 28.9 ± 0.7 a |
Significance | *** | n.s. | ** | ** | n.s. | n.s. | n.s. | *** |
Ripening Stage | Total Phenolics (Folin-Ciocalteau Index) | Total Anthocyanins (mg/L of Malvidin-3-Monoglucoside) | Tannins (g/L) |
---|---|---|---|
S18 | 69.9 ± 2.3 | 47.4 ± 2.5 c | 2.4 ± 03 a |
S20 | 78.8 ± 6.9 | 70.1 ± 0.9 b | 2.4 ± 0.2 a |
S22 | 72.5 ± 4.3 | 114.8 ± 5.6 a | 2.4 ± 0.1 a |
S25 | 69.0 ± 3.5 | 125.1 ± 11.7 a | 2.0 ± 0.1 b |
Significance | n.s. | *** | ** |
Ripening Stage | O.D. 420 nm | O.D. 520 nm | O.D. 620 nm | Colorant Intensity | Color Hue |
---|---|---|---|---|---|
S18 | 1.9 ± 0.05 d | 2.01 ± 0.05 c | 0.45 ± 0.02 d | 4.37 ± 0.12 c | 0.94 ± 0.06 |
S20 | 2.45 ± 0.04 c | 2.91 ± 0.07 b | 0.68 ± 0.01 c | 6.18 ± 0.12 b | 0.84 ± 0.01 |
S22 | 3.08 ± 0.04 b | 3.59 ± 0.10 a | 0.91 ± 0.02 b | 7.76 ± 0.16 a | 0.86 ± 0.01 |
S25 | 3.31 ± 0.07 a | 3.70 ± 0.10 a | 1.01 ± 0.01 a | 8.19 ± 0.19 a | 0.89 ± 0.01 |
Significance | *** | *** | *** | *** | n.s. |
Ripening Stage | Catechin (mg/L) | Epicatechin (mg/L) | trans- Polidatin (mg/L) | trans- Resveratrol (mg/L) | Quercetin (mg/L) |
---|---|---|---|---|---|
S18 | 77.0 ± 2.3 a | 48.1 ± 0.2 a | 0.7 ± 0.3 b | 0.5 ± 0.2 c | 6.9 ± 1.1 a |
S20 | 72.7 ± 2.8 a | 39.6 ± 0.7 b | 0.5 ± 0.6 ab | 1.8 ± 0.3 b | 7.8 ± 1.9 a |
S22 | 55.7 ± 0.7 b | 26.1 ± 0.8 c | 2.4 ± 0.7 a | 1.0 ± 0.2 c | 5.4 ± 0.8 ab |
S25 | 72.3 ± 4.2 a | 49.4 ± 0.9 a | n.d. | 3.5 ± 0.4 a | 3.8 ± 1.8 b |
Significance | *** | *** | *** | * |
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Genovese, A.; Basile, B.; Lamorte, S.A.; Lisanti, M.T.; Corrado, G.; Lecce, L.; Strollo, D.; Moio, L.; Gambuti, A. Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine. Horticulturae 2021, 7, 184. https://doi.org/10.3390/horticulturae7070184
Genovese A, Basile B, Lamorte SA, Lisanti MT, Corrado G, Lecce L, Strollo D, Moio L, Gambuti A. Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine. Horticulturae. 2021; 7(7):184. https://doi.org/10.3390/horticulturae7070184
Chicago/Turabian StyleGenovese, Alessandro, Boris Basile, Simona Antonella Lamorte, Maria Tiziana Lisanti, Giandomenico Corrado, Lucia Lecce, Daniela Strollo, Luigi Moio, and Angelita Gambuti. 2021. "Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine" Horticulturae 7, no. 7: 184. https://doi.org/10.3390/horticulturae7070184