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

• Published in: Foods 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
• Language: English
• 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

‘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...