Evidence map›Paper›PMID 42004862›Full record

ArticleFood chemistry. Molecular sciences2026

Varietal volatile patterns in young and model-aged white wines: a case study on eighteen monovarietal Italian wine types.

Giovanni Luzzini, Nicole Furlan, Davide Slaghenaufi, Maurizio Piergiovanni, Silvia Carlin, Fulvio Mattivi, Susana Río Segade, Simone Giacosa, Paola Piombino, Elisabetta Pittari and 5 more

Abstract read
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In one paragraph

Article in Food chemistry. Molecular sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

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5 · Who and what money

Authors and funding

15 authors.

Giovanni LuzziniDepartment of Biotechnology, University of Verona, 37039 San Pietro in Cariano (VR), Italy.
Nicole FurlanDepartment of Biotechnology, University of Verona, 37039 San Pietro in Cariano (VR), Italy.
Davide SlaghenaufiDepartment of Biotechnology, University of Verona, 37039 San Pietro in Cariano (VR), Italy.
Maurizio PiergiovanniDepartment of Chemistry, Life Sciences and Environmental Sustainability, Parco Area delle Scienze 11/a, 43124 Parma, Italy.
Silvia CarlinDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.
Fulvio MattiviDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.
Susana Río SegadeDepartment of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco (TO), Italy.
Simone GiacosaDepartment of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco (TO), Italy.
Paola PiombinoDepartment of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino, Italy.
Elisabetta PittariDepartment of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino, Italy.
Giuseppina Paola ParpinelloDepartment of Agricultural and Food Sciences, Piazza Goidanich 60, Cesena (FC) 47521, Italy.
Arianna RicciDepartment of Agricultural and Food Sciences, Piazza Goidanich 60, Cesena (FC) 47521, Italy.
Matteo MarangonDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy.
Christine Mayr MarangonDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy.
Maurizio UglianoDepartment of Biotechnology, University of Verona, 37039 San Pietro in Cariano (VR), Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

During aging, wines undergo substantial compositional transformation through complex reactions impacting wine volatile composition. Most white wines are obtained from aromatically neutral grape varieties, although aging might induce chemical changes of potential relevance for viticulture and enology. This study investigated aging-induced changes in varietal volatile compounds across 18 monovarietal white wine types from nine Italian regions, namely Albana, Cortese, Arneis, Erbaluce, Falanghina, Fiano, Garganega, Gewürztraminer, Greco di Tufo, Lugana, Müller-Thurgau, Nosiola, Pallagrello bianco, Pinot grigio, Ribolla gialla, Verdicchio, Vermentino, and Vernaccia. Results provided for the first time clear chemical clues about the existence of distinct aging patterns for each wine type. Aging treatment enhanced classification complexity while simultaneously reducing intra-varietal diversity. Certain wines developed characteristic patterns and markers during aging. In particular, compounds such as methyl salicylate, cineole isomers, dimethyl sulfide (DMS) and methanethiol were primarily associated with specific varietal types. These findings provide insights for optimizing viticultural and winemaking strategies to manage varietal typicality during aging.

Indexed as

CineolesDimethyl sulfideGrape varietiesMethanethiolMethyl salicylateTerpenesTypicalityWine aging

Identifiers

PMID42004862
PMCPMC13085075

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.