• » Technical Articles
  • » Comprehensive bidimensional gas chromatography (GCxGC-ToF-MS) and sensory analysis to investigate the aroma profile of a commercial grappa
  • Wine & Wood between Science, Technology and Market
    Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
    The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
    Published on: 06/11/2019

Comprehensive bidimensional gas chromatography (GCxGC-ToF-MS) and sensory analysis to investigate the aroma profile of a commercial grappa

P.F.Tchouakeu Betnga et al.; Free University of Bozen-Bolzano ; NOITechPark Alto Adige/Südtirol, Bolzano, Italy; EATC, Berlin.

Comprehensive bidimensional gas chromatography (GCxGC-ToF-MS) and sensory analysis to investigate the aroma profile of a commercial grappa

Grappa is one of the most important Italian marketed distillates and its production is allowed only from grapes produced and processed in Italy. Grappa is obtained from fermented or semi-fermented grape pomace (DM n. 747, 2016), which is a by-product of the winemaking process.

Grappa is rich in volatile compounds (about 1%v/v) and each compound contributes to the flavor according to its concentration and sensory threshold. This aspect plays a fundamental role in the consumers’ preference of the different styles of grappa present on the market.

The constant application of new and improved reliable analytical tools is fundamental to achieve a detailed description of a complex aroma profile in relation to its sensory descriptors.

Comprehensive bidimensional gas-chromatography is at the forefront of the technical innovation in volatile compounds analysis. With respect to classical GC-MS, the bidimensional separation allows for higher sensitivities as well as better peaks separation and identification. Although GCxGC has been already proposed for wine characterization, the applications on distillates (and more specifically on grappa) are scarce.

The aim of this study is to apply SPME GC-MS and SPME GCxGC-ToF-MS to investigate the evolution of the volatile profile of a commercial young grappa over storage in relation to its sensory profile. Preliminary results showed that, the most abundant classes of compounds were ethyl esters, terpenes, linear aliphatic and aromatic aldehydes.

Article based on the poster presented at the at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

Published on 25/11/2019
Related sheets
  • E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:10/08/2005
  • A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
    M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:02/05/2019
  • Application of visible/near infrared spectroscopy to assess the grape infection at the winery
    A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, Università degli Studi di Milano, Italy
    The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station enteri...
    Published on:09/10/2018
  • Most popular practices in Europe against FD
    Results of interviews in 10 winegrowing regions
    This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
    Published on:06/12/2016
  • Bibliography on the dissolved gases management by membrane contactor in enology
    Laura Mondot, Jean-Claude Vidal; Unitè Expérimentale de Peche Rouge, Montpellier, France
    This bibliographic report aims to present MC technology allowing the control of dissolved gases in wine. It includes a whole theoretical part concerning the generalities on the gas exchanges, the f...
    Published on:29/01/2019
  • BIOVALE – Wine Waste Integrated Biorefinery
    Barbara Mecheri, Alessandra D’Epifanio, Cadia D’Ottavi, Silvia Licoccia; University of Rome Tor Vergata, Italy
    Scientific and technological innovation is increasingly playing a role for achieving the major breakthroughs for energy-saving solutions, waste valorization, and efficient integration of renewable ...
    Published on:01/07/2019
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,984375