Development of a Method for Analysing Volatile Compounds in Sparkling Red Wines: Application to the “DOCG Vernaccia di Serrapetrona”

“Vernaccia di Serrapetrona” is an appreciated sparkling red wine produced in Marche Region (Italy), in a small area of the hinterland. The grapes for its production should be composed by at least 85 % “Vernaccia Nera” as established in its production's technical policy, acknowledging the certification DOCG (“Denominazione di Origine Controllata e Garantita”)1 to this wine. The aroma of this “spumante” red wine derives from the volatile compounds either specific to the grapes, formed during the different fermentation steps, and also during the aging. By determining its volatile composition, typical markers could be identified, making the product recognizable and affording tools to safeguard this DOCG wine, never evaluated from this point of view3. Thus, we are developing an HS-SPME-GC method to identify and quantify the volatile compounds in sparkling red wines and particularly in the local product “Vernaccia di Serrapetrona”. Among the most abundant volatiles (esters, alcohols, phenols, hydrocarbons, organic acids), the identity of more than twenty compounds has been confirmed and several parameters are being evaluated for the method optimization, as fiber coating, extraction time and temperature, salt type. The effect of an additional adsorbent phase in the system HS - fiber coating - sample is also being under consideration. Results will be presented and discussed.