ArticleFoods (Basel, Switzerland)2021
Grape and Wine Composition in
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Advancing grapevine phenology predictions: a comparison of regression-based statistical learning approach and conventional models in mediterranean environment.International journal of biometeorology · 2026Article
- Integration of volatilomics, non-targeted metabolomics, and electronic sensory technologies reveals the flavor evolution mechanism in 'Queen Nina' table grapes during ripening.Food chemistry: X · 2026Article
- Valorization of Sardinian Grapevine Leaves as a Sustainable Source of Flavonols with Anticancer Potential.Antioxidants (Basel, Switzerland) · 2026Article
- Effects of Grapevine Leafroll-Associated Virus 3 on the Chemical and Sensory Properties of Cabernet Sauvignon Grape and Wine.Foods (Basel, Switzerland) · 2026Article
- A literature-based dataset on volatile organic compound (VOC) emissions from multiple grapevine varieties during berry ripening.Data in brief · 2025Article
- Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome.Molecules (Basel, Switzerland) · 2025Article
- Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics.Foods (Basel, Switzerland) · 2024Article
- Preliminary Characterization of "Salice Salentino" PDO Wines from Salento (South Italy) Negroamaro Grapes: NMR-Based Metabolomic and Biotoxicological Analyses.Foods (Basel, Switzerland) · 2024Article
- Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines.Food chemistry: X · 2024Article
- Identification of Volatile Organic Compounds and Analysis of Aroma Characteristics in Ten Pear Syrups.Foods (Basel, Switzerland) · 2024Article
- Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry.Sensors (Basel, Switzerland) · 2024Review
- Effects of Table Grape Cultivars on Fruit Quality and Aroma Components.Foods (Basel, Switzerland) · 2023Article
- Isolation and Identification of Non-Journal of fungi (Basel, Switzerland) · 2023Article
- A Molecular Toolbox to Identify and Quantify Grape Varieties: On the Trace of "Glera".Foods (Basel, Switzerland) · 2023Article
- The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California.Molecules (Basel, Switzerland) · 2023Article
- Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics.Current research in food science · 2023Article
- Biochemical Traits,Foods (Basel, Switzerland) · 2022Article
- Phytochemical Classification of Medicinal Plants Used in the Treatment of Kidney Disease Based on Traditional Persian Medicine.Evidence-based complementary and alternative medicine : eCAM · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.
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