“Vernaccia di Serrapetrona” is a DOCG (Denominazione di Origine Controllata e Garantita) Italian red wine produced in Marche Region (Italy), in a small area of the hinterland. Its peculiar production process involves three fermentations leading to a “spumante” red wine having a high content of sugars, obtained by using at least 85 % of grapes “Vernaccia Nera” (Potentini, R., 2007). Its volatile composition has never been studied and together with other chemical and sensory characteristics (Boselli, E. et al., 2004), it could afford a fingerprint of this wine, depending both on the grape cultivar and on the production process. Thus, we are involved in the development of a method to characterize the volatile composition of “Vernaccia di Serrapetrona” by HS-SPME-GC-MS. Fiber selection, extraction time, extraction temperature and salt effect are being evaluated in order to find out the best conditions to achieve the highest sensitivity and precision. The main compounds extracted are esters, alcohols, phenols, hydrocarbons, organic acids. Among the SPME coatings evaluated, DVB/CAR/PDMS 50/30 μm afforded the highest sensitivity and precision followed by the PDMS 100 μm. Extraction times, temperature and type of salt are under investigation and results will be presented and discussed.
DEVELOPMENT OF A HS-SPME-GC-MS METHOD FOR CHARACTERIZING VOLATILE COMPONENTS OF THE DOCG WINE “VERNACCIA DI SERRAPETRONA”
FIORINI, Dennis;GIGLI, Flavia;MARCANTONI, Enrico;BALLINI, Roberto
2012-01-01
Abstract
“Vernaccia di Serrapetrona” is a DOCG (Denominazione di Origine Controllata e Garantita) Italian red wine produced in Marche Region (Italy), in a small area of the hinterland. Its peculiar production process involves three fermentations leading to a “spumante” red wine having a high content of sugars, obtained by using at least 85 % of grapes “Vernaccia Nera” (Potentini, R., 2007). Its volatile composition has never been studied and together with other chemical and sensory characteristics (Boselli, E. et al., 2004), it could afford a fingerprint of this wine, depending both on the grape cultivar and on the production process. Thus, we are involved in the development of a method to characterize the volatile composition of “Vernaccia di Serrapetrona” by HS-SPME-GC-MS. Fiber selection, extraction time, extraction temperature and salt effect are being evaluated in order to find out the best conditions to achieve the highest sensitivity and precision. The main compounds extracted are esters, alcohols, phenols, hydrocarbons, organic acids. Among the SPME coatings evaluated, DVB/CAR/PDMS 50/30 μm afforded the highest sensitivity and precision followed by the PDMS 100 μm. Extraction times, temperature and type of salt are under investigation and results will be presented and discussed.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
