Volatile compounds production during ripening of cv. ‘Sangiovese’ grapes from different terroir.

‘Sangiovese’ (Vitis vinifera L. sativa cv. Sangiovese) is the main grape variety to be established in Italy, being the only country in Europe where this grape is commonly found. Effects of different terroir on the aroma profiles in must of ‘Sangiovese’ grapes were investigated in two Tuscany areas to study the relationship genotype/environment. Grape volatile compounds are the main contributor to the fresh and fruity note in wines. Compounds responsible for this aroma are different depending on the cultural practices and climatic or biological factors and grape volatile composition can greatly vary during ripening. Volatile compounds of grapes are generally present in trace amounts and we used a SPME method to determine aroma composition of ‘Sangiovese’ grapes at different times during ripening and at harvest date. For a full understanding of the process, we also described by agronomic and phenological index the ripening of ‘Sangiovese’ in these two different areas, as well as weather data.