在莫斯卡托葡萄中,MoscatoGiallo是一种葡萄品种,其特征是游离和糖基化的单萜类化合物含量高,这给葡萄酒带来了非常强烈的成熟水果和花朵的味道。MoscatoGiallo的芳香花束受到高浓度芳樟醇的强烈影响,香叶醇,芳樟醇氧化物,柠檬烯,α-松油醇,香茅醇,hotrienol,二烯二醇,反式/顺式-8-羟基芳樟醇,香叶酸和月桂烯,给柑橘,罗斯,和桃子笔记。除了定性定量分析,文献中没有关于葡萄和葡萄酒中目标挥发性化合物同位素值的研究。然而,稳定同位素比率的分析代表了负责官方消费者保护的实验室使用的现代而强大的工具,用于食品质量和真实性评估。为了这个目标,通过GC-MS/MS分析了从葡萄和葡萄酒中提取的芳香化合物,来定义香气概况,和GC-C/Py-IRMS,进行初步的同位素化合物特异性研究。在2021年的收获季节,从两个以种植这种芳香品种而闻名的意大利地区收集了17个MoscatoGiallo葡萄样品,特伦蒂诺·奥托·阿迪杰和威尼托,相应的葡萄酒是在微型酒厂规模生产的。GC-MS/MS分析证实了糖基化和游离形式的典型萜类化合物的存在。负责MoscatoGiallo品种的特征香气,而化合物特异性同位素比分析使我们能够首次确定主要挥发性化合物的碳(δ13C)和氢(δ2H)同位素特征。
Among the Moscato grapes, Moscato Giallo is a winegrape variety characterised by a high content of free and glycosylated monoterpenoids, which gives wines very intense notes of ripe fruit and flowers. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, hotrienol, diendiols, trans/cis-8-hydroxy linalool, geranic acid and myrcene, that give citrus, rose, and peach notes. Except for quali-quantitative analysis, no investigations regarding the isotopic values of the target volatile compounds in grapes and wines are documented in the literature. Nevertheless, the analysis of the stable isotope ratio represents a modern and powerful tool used by the laboratories responsible for official consumer protection, for food quality and genuineness assessment. To this aim, the aromatic compounds extracted from grapes and wine were analysed both by GC-MS/MS, to define the aroma profiles, and by GC-C/Py-IRMS, for a preliminary isotope compound-specific investigation. Seventeen samples of Moscato Giallo grapes were collected during the harvest season in 2021 from two Italian regions renowned for the cultivation of this aromatic variety, Trentino Alto Adige and Veneto, and the corresponding wines were produced at micro-winery scale. The GC-MS/MS analysis confirmed the presence of the typical terpenoids both in glycosylated and free forms, responsible for the characteristic aroma of the Moscato Giallo variety, while the compound-specific isotope ratio analysis allowed us to determine the carbon (δ13C) and hydrogen (δ2H) isotopic signatures of the major volatile compounds for the first time.