Abstract
The main aim of this thesis is to profile the monovarietal wines according to their sensory and chemical attributes. Using combinations of analytical techniques and statistical methods, correlations between the chemical components with the most relevant sensory traits are studied to help determine the quality of wine and to generate systematic classification models based on these derived chemosensory profiles. These approaches have been done in collaboration with local producers and wine traders and are applicable for quality control in wine production, thus providing aid to wine-related businesses. The research covers vast topics such as characterizations of four single-variety wines (Chardonnay, Sauvignon Blanc, Pinot Gris, and Pinot Noir) from different worldwide origins (Italy, Chile, Argentina, New Zealand, Australia, and South Africa); characterization of the identity of Pinot Blanc and Pinot Noir wines produced in South Tyrol and understanding how the winemaking techniques, production zones, vineyard altitudes; and investigation of changes in the chemical properties (including condensed tannins – varietal markers) of cv. ‘Vernatsch’ (or ‘Schiava’ in Italian) wines according to the winemaking variables such as pre fermentative freezing of the grapes, inoculation with only yeast or co-inoculation with yeast and malolactic bacteria, vinification with or without fermentative maceration and cold stabilization (with or without bentonite treatment). Additionally, this thesis also includes a study aimed at analytically confirming and quantitatively profiling α-terpinyl ethyl ether enantiomers in single-variety wines as authenticity markers, which involved the design, the full validation, and the application of a quantitative enantioselective-GCxGC-ToF/MS method; finally, the main terpene precursors and the mechanism driving the process and the reaction’s stereochemical preferences are presented.