Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast

Four ancient white wine grape varieties from the Amalfi coast—Fenile, Ginestra, Pepella, and Ripoli—exhibit distinct chemical profiles that can differentiate them and inform winemaking practices. Ripoli grapes are notably rich in quercetin derivatives while low in kaempferol derivatives, whereas Pepella contains equal amounts of both. Fenile and Ginestra show a twofold abundance of quercetins over kaempferols. The study also revealed higher concentrations of (+)-catechin than (–)-epicatechin across all varieties, with B-type procyanidins being more prevalent in Pepella and Ripoli. Additionally, hydroxycinnamic acids were identified, along with flavanols up to decamers in grape seeds, providing insights into their galloylation percentage. This chemical characterization offers a foundation for developing tailored vinification techniques to enhance wine quality while preserving the unique terroir identity of these autochthonous varieties.

D’Amato, M., Cerulli, A., Errichiello, F., Gambuti, A., Moio, L., Forino, M., & Piacente, S. (2023). Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast. Food Chemistry Advances, 2, 100201. https://doi.org/10.1016/j.focha.2023.100201