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The potential aroma of Vitis vinifera cv. ‘Falanghina’ was investigated by means of qualitative and semiquantitativedeterminations of volatile free and glycosidically bound secondary metabolites. Glycosilated geranicacid, α-terpineol, eugenol and 2-exo-hydroxy-1,8-cineole play a central role in characterizing the potential aromaticexpression of this cultivar. In particular glycosilated 2-exo-hydroxy-1,8-cineole found in ‘Falanghina’must may be discriminant and hypothetically contributes to identify ‘Falanghina’ wine origin and affiliation becauseof its high chemical and biological stability.3. Genovese A, Gambuti A, Piombino P, Moio L. Sensory properties and aroma compounds ofsweet Fiano wine. Food Chemistry 103:1228-1236, 2007The aroma of sweet Fiano wine, the most representative non-aromatic white wine variety in southern Italy, wasevaluated by sensory and instrumental analysis to determine the influence of grape overripeness, drying and Botrytiscinerea infection. Sensory descriptive analysis was used to evaluate the sensory properties of wines. Gaschromatography/mass spectrometry (GC/MS), gas chromatography (GC) and gas chromatography/olfactometry(GC/O) techniques were used to identify and to determine the content of free and bound volatile compounds andtheir odour impact. A sensory descriptive analysis had revealed that the sensory descriptors such as citrus jam,dried apricot, dried figs, prune, honey and coconut, occur in sweet Fiano wine more than in base Fiano wine.Thirty five free volatile compounds had higher levels in sweet Fiano wine than in base Fiano wine, these componentswere mostly terpenes, β-damascenone, lactones, aldehydes and ketones. Moreover higher levels of terpenes,β-damascenone, benzyl alcohol and 2-phenylethanol were found in the bound volatile fraction of sweetFiano wine. The main odour impact compounds in sweet Fiano wine were nerol, geraniol and linalool (orangeflowers), vitispirane (camphor), lactones such as c-nonalactone (coconut), δ-decalactone and χ-decalactone (apricot)and 1-octen-3-ol (mushroom). These differences appear to be due to the fact that grape overripeness andthe drying process allows concentration of varietal aromatic compounds and an easier transfer of them fromskins to must during vinification.4. Gambuti A, Strollo D, Erbaggio A, Lecce L, Moio L. Effect of winemaking practices on colorindexes and selected bioactive phenolics of Aglianico wine. J Food Sci. 72:2347-2353, 2007Phenolic compounds are responsible for the sensory properties of wine as well as the properties beneficial tohuman health. The objective of this study was to establish the effect of the use of SO 2 and pectolitic enzymesin the prefermentative phase, maceration time and oak ageing on color, anthocyanins, tannins, (+)-catechin, (-)-epicatechin, rutin, trans-resveratrol, and quercetin content of Aglianico wine. Color indexes and phenolicswere analyzed by HPLC and spectrophotometric methods. The addition of SO 2 and pectolitic enzymes beforefermentation caused an increase in color intensity, color stability, total phenolics, anthocyanins, (+)-catechin, (-) -epicatechin rutin, trans-resveratrol, and quercetin content in Aglianico wine. Longer maceration times gavewines richer in total phenolics and with better chromatic characteristics. Storage in oak caused a decrease in anthocyanins,(+)-catechin, (-)-epicatechin, trans-resveratrol and quercetin content but an increase in total phenoliccontent and a stabilizing effect on color also occurred.5. Gambuti A, Rinaldi A, Pessina R, Moio L. Evaluation of Aglianico grape skin and seed polyphenolsastringency by SDS-PAGE electrophoresis of salivary proteins after the binding reaction.Food Chem, 9:614-620, 2006In the present study the SDS-PAGE electrophoresis technique and densitometry analysis were carried out toevaluate the reactivity of Aglianico red grape skin and seed polyphenols towards human salivary proteins in orderto find a method able to assess their astringency. Analysis of the supernatant obtained after tannin/humansalivary protein binding assay and sensorial analysis have shown that four proteins, lactoferrin, PRPbg1, PRPbg2and α-amylase, are the proteins best able to distinguish tannin solutions characterised by different levels of astringency.A correlation between densitometric data and tannin concentration was plotted in order to give an indirectmeasure of astringency. The two sources of Aglianico grape polyphenols differed from each other in astringencypower, the seed extract solution was about two-fold more tannic than the skin one. The difference inastringency was also perceived by sensorial analysis. The results from this study show that SDS-PAGE electrophoresisof human salivary proteins after the binding reaction with grape polyphenol extracts coupled to densitometricanalysis and the use of a calibration curve, looks extremely promising for a new approach to evaluatepolyphenol astringency.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it290