Verdelho is a white-grape-vine, growing well in the Granite Belt region of Queensland. Despite its traditional use in Madeira wine production, there is scant literature on the flavour characteristics of this variety as a dry wine. In this work, for the first time, volatile compounds of Verdelho wines from the Granite Belt have been isolated by solid phase extraction (SPE), and analysed using gas chromatography-mass spectrometry (GC-MS). A corresponding sensory characterisation of this distinctive wine style has also been investigated, using sensory descriptive analysis. Chemical compounds that mostly contribute to the flavour of these wines were related to fruity sweet notes (ethyl esters and acetates), grassy notes (3-hexenol), floral aromas (2-phenylethanol and β-linalool) and cheesy aromas (fatty acids). Sensory analysis confirmed that the Verdelho wines were characterised by fruity aroma attributes, especially "tree-fruit" and "rockmelon", together with "herbaceous", while significant differences in the other attributes were found.

Characterisation of Australian Verdelho wines from the Queensland Granite Belt region / Sonni, Francesca; Moore, Evan G.; Chinnici, Fabio; Riponi, Claudio; Smyth, Heather E.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 196:(2016), pp. 1163-1171. [10.1016/j.foodchem.2015.10.057]

Characterisation of Australian Verdelho wines from the Queensland Granite Belt region

SONNI, FRANCESCA;MOORE, EVAN GUY;CHINNICI, FABIO;RIPONI, CLAUDIO;
2016

Abstract

Verdelho is a white-grape-vine, growing well in the Granite Belt region of Queensland. Despite its traditional use in Madeira wine production, there is scant literature on the flavour characteristics of this variety as a dry wine. In this work, for the first time, volatile compounds of Verdelho wines from the Granite Belt have been isolated by solid phase extraction (SPE), and analysed using gas chromatography-mass spectrometry (GC-MS). A corresponding sensory characterisation of this distinctive wine style has also been investigated, using sensory descriptive analysis. Chemical compounds that mostly contribute to the flavour of these wines were related to fruity sweet notes (ethyl esters and acetates), grassy notes (3-hexenol), floral aromas (2-phenylethanol and β-linalool) and cheesy aromas (fatty acids). Sensory analysis confirmed that the Verdelho wines were characterised by fruity aroma attributes, especially "tree-fruit" and "rockmelon", together with "herbaceous", while significant differences in the other attributes were found.
2016
Characterisation of Australian Verdelho wines from the Queensland Granite Belt region / Sonni, Francesca; Moore, Evan G.; Chinnici, Fabio; Riponi, Claudio; Smyth, Heather E.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 196:(2016), pp. 1163-1171. [10.1016/j.foodchem.2015.10.057]
Sonni, Francesca; Moore, Evan G.; Chinnici, Fabio; Riponi, Claudio; Smyth, Heather E.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/541521
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