Biochemical Traits, 1H NMR Profile and Residual DNA Content of ‘Asprinio’, White Wine from Campania Region (Southern Italy)

‘Asprinio’ is a white dry wine characteristic for its acidity and aromatic flavour, known as emerging DOP wine in Southern Italy. Nevertheless, little information is available on the metabolomic profile of this wine. Thus, in this paper we evaluated the colourimetric parameters, 1H NMR profiles and...

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Published inFoods Vol. 11; no. 15; p. 2322
Main Authors Landi, Nicola, Scognamiglio, Monica, Woodrow, Pasqualina, Ciarmiello, Loredana F., Ragucci, Sara, Clemente, Angela, Hussain, Hafiza Z. F., Fiorentino, Antonio, Di Maro, Antimo
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 03.08.2022
MDPI
Subjects
1H NMR
Acidity
Amino acids
Asprinio
chemometrics
Cultural heritage
Deoxyribonucleic acid
DNA
Ethanol
Fermentation
flavor
Flavors
Food science
free amino acids
geographical origin
grapes
Grapevines
Italy
Metabolomics
NMR
Nuclear magnetic resonance
Parameters
Training
Vitis
Vitis vinifera L
white wines
Wine
Wineries
Wineries & vineyards
Wines
Yeast
yeasts
United States > US
Campania Italy
Italy
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Abstract ‘Asprinio’ is a white dry wine characteristic for its acidity and aromatic flavour, known as emerging DOP wine in Southern Italy. Nevertheless, little information is available on the metabolomic profile of this wine. Thus, in this paper we evaluated the colourimetric parameters, 1H NMR profiles and free amino acids content of ‘Asprinio’ wines, bottled by two different wineries (hereafter ‘Asprinio_A’ and ‘Asprinio_B’) collected in 2019 and 2020, using ‘Greco di Tufo’ for comparison. The colourimetric parameters are similar for both ‘Asprinio’ wines and differ from ‘Greco di Tufo’ wines. On the other hand, both 1H NMR and free amino acid content profiles show different chemometric profiles among the three wines analysed, although the profiles are similar for both vintages. Moreover, the multivariate analyses carried out highlight differences between ‘Asprinio_A’ and ‘Asprinio_B’, which exbibit also different residual yeast and plant DNA. Overall, considering that the two-manufacturing wineries use 100% ‘Asprinio’ grape, the difference retrieved between the two ‘Asprinio’ wines could be explained by the different grapevine training systems: ‘vite maritata’ (training system inherited from Etruscans) for ‘Asprinio_A’ and ‘guyot’ for ‘Asprinio_B’.
AbstractList ‘Asprinio’ is a white dry wine characteristic for its acidity and aromatic flavour, known as emerging DOP wine in Southern Italy. Nevertheless, little information is available on the metabolomic profile of this wine. Thus, in this paper we evaluated the colourimetric parameters, ¹H NMR profiles and free amino acids content of ‘Asprinio’ wines, bottled by two different wineries (hereafter ‘Asprinio_A’ and ‘Asprinio_B’) collected in 2019 and 2020, using ‘Greco di Tufo’ for comparison. The colourimetric parameters are similar for both ‘Asprinio’ wines and differ from ‘Greco di Tufo’ wines. On the other hand, both ¹H NMR and free amino acid content profiles show different chemometric profiles among the three wines analysed, although the profiles are similar for both vintages. Moreover, the multivariate analyses carried out highlight differences between ‘Asprinio_A’ and ‘Asprinio_B’, which exbibit also different residual yeast and plant DNA. Overall, considering that the two-manufacturing wineries use 100% ‘Asprinio’ grape, the difference retrieved between the two ‘Asprinio’ wines could be explained by the different grapevine training systems: ‘vite maritata’ (training system inherited from Etruscans) for ‘Asprinio_A’ and ‘guyot’ for ‘Asprinio_B’.
‘Asprinio’ is a white dry wine characteristic for its acidity and aromatic flavour, known as emerging DOP wine in Southern Italy. Nevertheless, little information is available on the metabolomic profile of this wine. Thus, in this paper we evaluated the colourimetric parameters, 1H NMR profiles and free amino acids content of ‘Asprinio’ wines, bottled by two different wineries (hereafter ‘Asprinio_A’ and ‘Asprinio_B’) collected in 2019 and 2020, using ‘Greco di Tufo’ for comparison. The colourimetric parameters are similar for both ‘Asprinio’ wines and differ from ‘Greco di Tufo’ wines. On the other hand, both 1H NMR and free amino acid content profiles show different chemometric profiles among the three wines analysed, although the profiles are similar for both vintages. Moreover, the multivariate analyses carried out highlight differences between ‘Asprinio_A’ and ‘Asprinio_B’, which exbibit also different residual yeast and plant DNA. Overall, considering that the two-manufacturing wineries use 100% ‘Asprinio’ grape, the difference retrieved between the two ‘Asprinio’ wines could be explained by the different grapevine training systems: ‘vite maritata’ (training system inherited from Etruscans) for ‘Asprinio_A’ and ‘guyot’ for ‘Asprinio_B’.
‘Asprinio’ is a white dry wine characteristic for its acidity and aromatic flavour, known as emerging DOP wine in Southern Italy. Nevertheless, little information is available on the metabolomic profile of this wine. Thus, in this paper we evaluated the colourimetric parameters, 1 H NMR profiles and free amino acids content of ‘Asprinio’ wines, bottled by two different wineries (hereafter ‘Asprinio_A’ and ‘Asprinio_B’) collected in 2019 and 2020, using ‘Greco di Tufo’ for comparison. The colourimetric parameters are similar for both ‘Asprinio’ wines and differ from ‘Greco di Tufo’ wines. On the other hand, both 1 H NMR and free amino acid content profiles show different chemometric profiles among the three wines analysed, although the profiles are similar for both vintages. Moreover, the multivariate analyses carried out highlight differences between ‘Asprinio_A’ and ‘Asprinio_B’, which exbibit also different residual yeast and plant DNA. Overall, considering that the two-manufacturing wineries use 100% ‘Asprinio’ grape, the difference retrieved between the two ‘Asprinio’ wines could be explained by the different grapevine training systems: ‘ vite maritata ’ (training system inherited from Etruscans) for ‘Asprinio_A’ and ‘ guyot ’ for ‘Asprinio_B’.
'Asprinio' is a white dry wine characteristic for its acidity and aromatic flavour, known as emerging DOP wine in Southern Italy. Nevertheless, little information is available on the metabolomic profile of this wine. Thus, in this paper we evaluated the colourimetric parameters, 1H NMR profiles and free amino acids content of 'Asprinio' wines, bottled by two different wineries (hereafter 'Asprinio_A' and 'Asprinio_B') collected in 2019 and 2020, using 'Greco di Tufo' for comparison. The colourimetric parameters are similar for both 'Asprinio' wines and differ from 'Greco di Tufo' wines. On the other hand, both 1H NMR and free amino acid content profiles show different chemometric profiles among the three wines analysed, although the profiles are similar for both vintages. Moreover, the multivariate analyses carried out highlight differences between 'Asprinio_A' and 'Asprinio_B', which exbibit also different residual yeast and plant DNA. Overall, considering that the two-manufacturing wineries use 100% 'Asprinio' grape, the difference retrieved between the two 'Asprinio' wines could be explained by the different grapevine training systems: 'vite maritata' (training system inherited from Etruscans) for 'Asprinio_A' and 'guyot' for 'Asprinio_B'.'Asprinio' is a white dry wine characteristic for its acidity and aromatic flavour, known as emerging DOP wine in Southern Italy. Nevertheless, little information is available on the metabolomic profile of this wine. Thus, in this paper we evaluated the colourimetric parameters, 1H NMR profiles and free amino acids content of 'Asprinio' wines, bottled by two different wineries (hereafter 'Asprinio_A' and 'Asprinio_B') collected in 2019 and 2020, using 'Greco di Tufo' for comparison. The colourimetric parameters are similar for both 'Asprinio' wines and differ from 'Greco di Tufo' wines. On the other hand, both 1H NMR and free amino acid content profiles show different chemometric profiles among the three wines analysed, although the profiles are similar for both vintages. Moreover, the multivariate analyses carried out highlight differences between 'Asprinio_A' and 'Asprinio_B', which exbibit also different residual yeast and plant DNA. Overall, considering that the two-manufacturing wineries use 100% 'Asprinio' grape, the difference retrieved between the two 'Asprinio' wines could be explained by the different grapevine training systems: 'vite maritata' (training system inherited from Etruscans) for 'Asprinio_A' and 'guyot' for 'Asprinio_B'.
Author Clemente, Angela
Scognamiglio, Monica
Woodrow, Pasqualina
Di Maro, Antimo
Ragucci, Sara
Landi, Nicola
Fiorentino, Antonio
Ciarmiello, Loredana F.
Hussain, Hafiza Z. F.
AuthorAffiliation Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania ‘Luigi Vanvitelli’, Via Vivaldi 43, 81100 Caserta, Italy; nicola.landi@unicampania.it (N.L.); monica.scognamiglio@unicampania.it (M.S.); pasqualina.woodrow@unicampania.it (P.W.); lorymail80@libero.it (L.F.C.); sara.ragucci@unicampania.it (S.R.); angela.clemente@unicampania.it (A.C.); hafizazumrafatima.hussain@unicampania.it (H.Z.F.H.); antonio.fiorentino@unicampania.it (A.F.)
AuthorAffiliation_xml – name: Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania ‘Luigi Vanvitelli’, Via Vivaldi 43, 81100 Caserta, Italy; nicola.landi@unicampania.it (N.L.); monica.scognamiglio@unicampania.it (M.S.); pasqualina.woodrow@unicampania.it (P.W.); lorymail80@libero.it (L.F.C.); sara.ragucci@unicampania.it (S.R.); angela.clemente@unicampania.it (A.C.); hafizazumrafatima.hussain@unicampania.it (H.Z.F.H.); antonio.fiorentino@unicampania.it (A.F.)
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Snippet ‘Asprinio’ is a white dry wine characteristic for its acidity and aromatic flavour, known as emerging DOP wine in Southern Italy. Nevertheless, little...
'Asprinio' is a white dry wine characteristic for its acidity and aromatic flavour, known as emerging DOP wine in Southern Italy. Nevertheless, little...
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SubjectTerms 1H NMR
Acidity
Amino acids
Asprinio
chemometrics
Cultural heritage
Deoxyribonucleic acid
DNA
Ethanol
Fermentation
flavor
Flavors
Food science
free amino acids
geographical origin
grapes
Grapevines
Italy
Metabolomics
NMR
Nuclear magnetic resonance
Parameters
Training
Vitis
Vitis vinifera L
white wines
Wine
Wineries
Wineries & vineyards
Wines
Yeast
yeasts
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Title Biochemical Traits, 1H NMR Profile and Residual DNA Content of ‘Asprinio’, White Wine from Campania Region (Southern Italy)
URI https://www.proquest.com/docview/2700556011
https://www.proquest.com/docview/2702192711
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https://pubmed.ncbi.nlm.nih.gov/PMC9368296
https://doaj.org/article/b13c96b6c845489ab423d901cc9b38da
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