Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes.

ABSTRACT: In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of long-term aging (15 years) Vin Santo wine obtained from Malvasia di Candia aromatica grapes. In this article, the aromatic profile are studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography with flame ionization detection (GC-FID), and sensory analysis by involving a panel of trained assessors to explore the sensory profile resulting after long-term aging (up to 15 years). The GC-MS and GC-FID analyses of wines allowed the identification and semi-quantification of twenty-seven volatiles belonging to 12 conventional

SUBMITTER: Laureati M 

PROVIDER: S-EPMC7759802 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature