摘要：In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005–2017) were collected by the same winery and analyzed up to 13 years after bottling. Color, total and polymeric phenols, glutathione, free volatiles and sensory characteristics were assessed. The color turned from yellow to an increased brownish hue as the aging time increased; nonetheless, it was stable up to five years from the production. Thirty-six aroma compounds were detected including higher alcohols, esters, and norisoprenoids (β-damascenone and β-oxo-ionone). While higher alcohols did not show a dependence on the different years of production, a decrease of esters was found over aging with the exception of wine produced in 2009, the latter showing higher levels of glutathione that could limit esters’ hydrolysis. The perception of floral and fruity notes was dependent on the storage time with little differences up to five years after bottling. Trebbiano di Lugana wine could be suitable for aging and this aptitude might be further improved also through the proper choice of closure and packaging systems to encourage logistic and marketing strategies.
关键词：Trebbiano di Lugana wine; aromas; aging; sensory analysis; color; storage Trebbiano di Lugana wine ; aromas ; aging ; sensory analysis ; color ; storage
