This study examined aroma evolution in Malvasia di Candia Aromatica wines produced from vines of differing vigour and stored at various temperatures for one year. GCxGC-qMS analysis identified 112 volatile compounds, with terpenes being more abundant in low-vigour wines. However, storage time and temperature exerted a greater influence on aroma composition than vine vigour, with marked oxidative transformations in terpenes and significant modulation of norisoprenoids. These results confirm known shelf-life dynamics for aromatic wines and highlight the central role of storage conditions over viticultural origin
D'Intino, L., Modelling of time and temperature effects for the identification of ageing trends in volatiles composition of Malvasia di Candia Aromatica wines, Abstract de <<29th Workshop PhD Research on Food Science Technology and Biotechnology>>, (Teramo, 10-12 September 2025 ), Università degli studi di Teramo, Teramo 2026:29 667-668 [https://hdl.handle.net/10807/345036]
Modelling of time and temperature effects for the identification of ageing trends in volatiles composition of Malvasia di Candia Aromatica wines
D'Intino, Leonardo
Primo
2026
Abstract
This study examined aroma evolution in Malvasia di Candia Aromatica wines produced from vines of differing vigour and stored at various temperatures for one year. GCxGC-qMS analysis identified 112 volatile compounds, with terpenes being more abundant in low-vigour wines. However, storage time and temperature exerted a greater influence on aroma composition than vine vigour, with marked oxidative transformations in terpenes and significant modulation of norisoprenoids. These results confirm known shelf-life dynamics for aromatic wines and highlight the central role of storage conditions over viticultural origin
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