ArticleMolecules (Basel, Switzerland)2021
Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 24 citations in OpenAlex.
- Varietal volatile patterns in young and model-aged white wines: a case study on eighteen monovarietal Italian wine types.Food chemistry. Molecular sciences · 2026Article
- From Waste to Taste: Dynamic Interaction of Grape Stems with Wine Off-Odors.Foods (Basel, Switzerland) · 2026Article
- Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines.Journal of the science of food and agriculture · 2026Article
- Investigation of Non-International journal of food science · 2025Article
- Aromatic Characterisation ofBiomolecules · 2024Article
- Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin.Journal of agricultural and food chemistry · 2024Article
- Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.Foods (Basel, Switzerland) · 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
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lugana and Verdicchio are two Italian white wines with a Protected Designation of Origin (PDO) label. These two wine types are produced in different regions using the same grape variety. The aim of this work is to investigate the existence of volatile chemical markers that could help to elucidate differences between Lugana and Verdicchio wines both at chemical and sensory levels. Thirteen commercial wine samples were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS), and 76 volatile compounds were identified and quantified. Verdicchio and Lugana had been differentiated on the basis of 19 free and glycosidically bound compounds belonging to the chemical classes of terpenes, benzenoids, higher alcohols, C
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