Varietal and pre-fermentative volatiles during ripening of Vitis vinifera cv Nebbiolo berries from three growing areas

Flavour analysis of grape is a key step in quality evaluation. The Stir Bar Sorptive Extraction technique (SBSE, ‘Twister’®) was used to assess varietal and pre-fermentative volatile accumulation in ‘Nebbiolo’ berries, from véraison to harvest. Grapes were collected in three vineyards, representing different ‘crus’ in the cultivation areas of Barolo, Barbaresco and Roero (North–West Italy). Volatile constituents of grapes were identified and quantified by GC–MS.