ArticleFrontiers in chemistry2018
Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine.
Article in Frontiers in chemistry, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 98 citations in OpenAlex.
- Metabolic engineering for tobacco quality improvement: Advances and perspectives.Metabolic engineering communications · 2026Review
- Varietal volatile patterns in young and model-aged white wines: a case study on eighteen monovarietal Italian wine types.Food chemistry. Molecular sciences · 2026Article
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- Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine.Journal of the science of food and agriculture · 2026Article
- Exploring the Volatile Fingerprinting of Young Portuguese Monovarietal Red Wines by HS-SPME-GC×GC-TOFMS: A Five-Year Study.Molecules (Basel, Switzerland) · 2025Article
- Effect of Contrasting Redox Potential Evolutions and Cap Management Techniques on the Chemical Composition of Red Wine.Molecules (Basel, Switzerland) · 2025Article
- Characterization of Key Aroma Compounds in Aged ChineseMolecules (Basel, Switzerland) · 2025Article
- Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.Foods (Basel, Switzerland) · 2024Article
- Introducing CCD1 into isolatedFrontiers in bioengineering and biotechnology · 2024Article
- Characterization of Volatile Organic Compounds and Aroma Sensory Properties in Yunnan Cigar.Journal of analytical methods in chemistry · 2024Article
- Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration.Frontiers in plant science · 2023Article
- Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.Foods (Basel, Switzerland) · 2022Article
- Flint glass bottles cause white wine aroma identity degradation.Proceedings of the National Academy of Sciences of the United States of America · 2022Article
- Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol.Metabolites · 2022Article
- Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri.Food science & nutrition · 2021Article
- Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine.Molecules (Basel, Switzerland) · 2021Article
- Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation.Foods (Basel, Switzerland) · 2021Article
- Assessing the Control of Postharvest Gray Mold Disease on Tomato Fruit Using Mixtures of Essential Oils and Their Respective Hydrolates.Plants (Basel, Switzerland) · 2021Article
- Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines.Molecules (Basel, Switzerland) · 2021Article
- Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines.Molecules (Basel, Switzerland) · 2021Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
During wine aging, tobacco and balsamic aroma notes appear. In this paper, volatile compounds directly or potentially related to those aromas have been investigated in Corvina and Corvinone wines during aging. Corvina and Corvinone are two northern-Italy autochthonous red grape varieties, used to produce Valpolicella Classico and Amarone wines, both characterized by tobacco and balsamic aroma notes. Wines were analyzed shortly after bottling or following model aging at 60°C for 48, 72, and 168 h. Volatile compounds were analyzed by HS-SPME-GC-MS. Results showed that compounds related to tobacco aroma [β-damascenone, 3-oxo-α-ionol, (E)-1-(2,3,6-Trimethylphenyl)-buta-1,3-diene (TPB), and megastigmatrienones] increased in relationship to storage time with different patterns. β-Damascenone and 3-oxo-α-ionol rapidly increased to reach a plateau in the first 48-72 h of model aging. Instead, TPB and megastigmatrienones concentration showed a linear correlation with aging time. During model aging, several cyclic terpenes tended to increase. Among them 1,8-cineole and 1,4-cineole, previously reported to contribute to red wine eucalyptus notes increased proportionally to storage time, and this behavior was clearly associated with reactions involving α-terpineol, limonene, and terpinolene, as confirmed by studies with model wine solutions. Among other relevant volatile compounds, sesquiterpenes appear to contribute potentially balsamic and spicy aroma notes. In this study, linear sesquiterpenes (nerolidol, farnesol) underwent acid hydrolysis during long wine aging, while cyclic sesquiterpenes seemed to increase with time. The chemical pathways associated with evolution of some of the compounds investigated have been studied in model wine.
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