Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes

In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of long‐term aging (15 years) Vin Santo wine obtained from Malvasia di Candia aromatica grapes. In this article, the aromatic profile are studied using gas chromatography‐mass spectrometry (GC‐MS), gas chromatography with flame ionization detection (GC‐FID), and sensory analysis by involving a panel of trained assessors to explore the sensory profile resulting after long‐term aging (up to 15 years). The GC‐MS and GC‐FID analyses of wines allowed the identification and semi‐ quantification of twenty‐seven volatiles belonging to 12 conventional groups of compounds. From a sensory perspective, the Vin Santo wines analyzed in this study presented a very complex sensory profile characterized by 19 sensory descriptors of which 14 related to olfactory terms. The relationship between sensory and GC‐FID data deduced from three samples representing nearly three years in the past 15 years was investigated by means of Partial Least Square (PLS) modeling, showing that specific volatile compounds could predict a specific orthonasal and/or retronasal odor perceived by the trained panel of assessors, clearly differentiating the Vin Santo vintages. Identifying the main volatiles and aromas of long‐term Vin Santo wine may be helpful to winemakers, since wine aging sensory properties are often associated with a prestigious image and contribute to defining wine quality.