Variations in sensorially-relevant metabolites and indices in PDO wines of common ampelographic background: A case study on commercial Lambrusco wines

Abstract

PDOs are important regulatory tools with the aim to link specific food products to their geographical origin. Despite the widespread presence of PDOs in wine sector, there is limited understanding as to whether wines of the same PDO exhibit common chemical signatures which can be considered representative of the PDO. Improved understanding of these could help in the development of successful PDO policies. In this context, this study considers 40 wines of three different PDOs of Lambrusco (Salamino, Grasparossa and Sorbara), a sparkling red wine produced in Italy, with the aim to evaluate to which extent a chemical signature reflecting sensorially-relevant metabolites could be identified for each PDO, also considering technological variables such as production technique and vintage. In comparison to other Italian wines, Lambrusco PDOs exhibited common features such as high content of acetate esters, trans-3-hexen-1-ol and 1,8-cineole. Lambrusco appellations differed for volatile metabolites such as terpenes, VSCs, C₆ alcohols, TDN. Sorbara was characterized by lower content of phenolic compounds. The study of the impact of aging and production techniques revealed a greater impact of the former on the volatile profile. Young Classico methods were more similar to Charmat wines from the same vintages, rather than to older classic methods.