Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties
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ORIGINAL PAPER
Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties Federica Bonello1 · Maria Carla Cravero1 · Andriani Asproudi1 · Maria Rosa Lottero1 · Fabio Piras2 · Giorgia Damasco2 · Luca Demelas2 · Maurizio Petrozziello1 · Gianni Lovicu2 Received: 27 May 2020 / Revised: 7 September 2020 / Accepted: 13 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Sardinia has an important heritage of autochthonous grape varieties, most of which are not widely known or cultivated. The aromatic profile of 19 wines (free and glycoconjugate fractions), obtained from different minor varieties, was investigated to contribute to their oenological characterisation. From a genetic point of view, most of the studied varieties are identical to certain Mediterranean grapes, while a few have been recognised as a native of the Corso-Sardinian area. All wines analyzed were produced from grapes harvested in 2014 following the same protocol and under microvinification conditions. Both instrumental data and sensorial analysis highlighted a significant contribution of varietal compounds linked to an unusual aromatic profile in the wines produced from certain native Sardinian varieties namely, Girò di Gonnos, Amansosu Triei, Gregu Nieddu and Nera di Bosa. In the context of an increasingly globalized market, the aromatic originality of these wines could be appreciated for commercial success. Keywords Minor varieties · Aromatic compounds · Sensory analysis · Sardinia · Wines · GC–MS
Introduction The recovery of local or rare varieties is currently a cuttingedge topic in viticultural and enological research for a multitude of reasons. Preserving old varieties, for instance, has a significant environmental benefit via increasing genetic variety in viticulture, protecting the local historical and cultural heritage, and offers, in a changing climate context, a long-term adaptation option [1]. Moreover, autochthonous grapes could provide new commercial opportunities for local small wineries. Over the last few decades, the context of the global market has been characterized by an increased tendency towards the use of “international” varieties, but lately, consumer predisposition is increasingly oriented towards wines with great aroma originality and typicality [2, 3]. Wines obtained from autochthonous grapes can be easily recognised and linked to a specific territory, under a
* Maurizio Petrozziello [email protected] 1
CREA, Research Centre for Viticulture and Enology, Via P.Micca 35, 14100 Asti, Italy
AGRIS Sardegna, Via Mameli 126/d, 09123 Cagliari, Italy
2
specific environmental and cultural context, satisfying the “terroir” concept. Italy, for both geographical and historical reasons, has a great heritage of autochthonous grape varieties, much broader than other wine-growing countries [4]. Sardinia is the second-largest island in the Mediterranean Sea, after Sicily and is one of the most ancient inhabited territories in Europe, presenti
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