Free and glycoconjugated volatiles of <i>V. vinifera</i> grape 'Falanghina'
DOI:
https://doi.org/10.5073/vitis.2008.47.241-243Keywords:
must, Vitis vinifera ‘Falanghina’, grape aroma, free and potential volatiles, GC-MSAbstract
The potential aroma of Vitis vinifera Falanghina was investigated by means of qualitative and semiquantitative determinations of volatile free and glycosidically bound secondary metabolites. Glycosilated geranic acid, α-terpineol, eugenol and 2-exo-hydroxy-1,8-cineole play a central role in characterizing the potential aromatic expression of this cultivar. In particular glycosilated 2-exo-hydroxy-1,8-cineole found in Falanghina must may be discriminant and hypothetically contributes to identify Falanghina wine origin and affiliation because of its high chemical and biological stability.
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