title: Characterisation of Australian Verdelho wines from the Queensland Granite Belt region.
abstract: Verdelho is a white-grape-vine, growing well in the Granite Belt region of Queensland. Despite its traditional use in Madeira wine production, there is scant literature on the flavour characteristics of this variety as a dry wine. In this work, for the first time, volatile compounds of Verdelho wines from the Granite Belt have been isolated by solid phase extraction (SPE), and analysed using gas chromatography-mass spectrometry (GC-MS). A corresponding sensory characterisation of this distinctive wine style has also been investigated, using sensory descriptive analysis. Chemical compounds that mostly contribute to the flavour of these wines were related to fruity sweet notes (ethyl esters and acetates), grassy notes (3-hexenol), floral aromas (2-phenylethanol and β-linalool) and cheesy aromas (fatty acids). Sensory analysis confirmed that the Verdelho wines were characterised by fruity aroma attributes, especially "tree-fruit" and "rockmelon", together with "herbaceous", while significant differences in the other attributes were found.
authors.affiliation: Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, 40127 Bologna, Italy; Centre for Nutrition and Food Science, Queensland Alliance for Agricultural and Food Innovation, University of Queensland, QLD 4072, Australia. Electronic address: f.sonni@uq.edu.au.
authors.forename: Francesca
authors.initials: F
authors.lastname: Sonni
authors.affiliation: School of Chemistry and Molecular Biosciences, University of Queensland, QLD 4072, Australia.
authors.forename: Evan G
authors.initials: EG
authors.lastname: Moore
authors.affiliation: Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
authors.forename: Fabio
authors.initials: F
authors.lastname: Chinnici
authors.affiliation: Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
authors.forename: Claudio
authors.initials: C
authors.lastname: Riponi
authors.affiliation: Centre for Nutrition and Food Science, Queensland Alliance for Agricultural and Food Innovation, University of Queensland, QLD 4072, Australia.
authors.forename: Heather E
authors.initials: HE
authors.lastname: Smyth
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D011793:Queensland; D052616:Solid Phase Extraction; D014920:Wine / Q000032:analysis*
keywords: GC–MS; Sensory descriptive analysis; Verdelho wine; Volatile compounds