Global volatile signature and polyphenols patterns in Vespolina wines according to vintage

Matteo Bordiga*, Rosa Perestrelo, José S. Câmara, Qiong Qiong Yang, Harold Corke, Fabiano Travaglia, Monica Locatelli, Marco Arlorio, Jean Daniel Coïsson

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


The global volatile signature of Vespolina wines from different vintages was established using solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high-performance liquid chromatography (RP-HPLC). In addition, some physicochemical parameters, such as the total phenolic content, total tannins and antioxidant capacity, were evaluated. Seventy-one volatile compounds and thirty-three bioactive compounds were identified in Vespolina wines. The application of multivariate analysis to the obtained data revealed that 2-phenylethyl acetate, ethyl nonanoate, 2-hexanol, isoamyl octanoate and ethyl 2-hydroxymethylbutanoate were the primary compounds responsible for Vespolina wines classification, mainly indicative for wines of 2015 and 2013 vintages. Conversely, wines from 2008 and 2009 vintages showed highest values of procyanidin B1, catechin, gallic acid, trans-piceid and trans-resveratrol.

Original languageEnglish
Pages (from-to)1551-1561
Number of pages11
JournalInternational Journal of Food Science and Technology
Issue number4
StatePublished - Apr 2021


  • Phenolic compounds
  • Vespolina
  • Volatile compounds


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