the library

Prosecco

Spirits & brews· spirit

Every one of its 15 compounds carries a paper the library can cite.

• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 54 of 338 ingredients.cite

  24.3 and 32.6 µg/kg of berry at ripening; the difference between the two sites is not significant by the paper's t-test at either stage — Belfiore et al. 2024, Plants (Table 5, Benzenoids block, row 'benzaldehyde', the ripening (R) columns for both sites)
• benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite

  15.4 and 20.7 µg/kg of berry at ripening, 33.9% higher at the second site — Belfiore et al. 2024, Plants (Table 5, Benzenoids block, row 'benzyl alcohol', the ripening (R) columns for both sites)
• p-menthan-3-olaromaalcoholreads as cooling odor (PubChem)Measured in 7 of 338 ingredients.cite

  6.8 and 5.3 µg/kg of berry at ripening, having been 3.0 and 7.5 at mid-ripening — the site ranking reverses between the two stages — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'menthol', the ripening (R) columns for both sites)
• methyl salicylatearomaesterreads as liquid having the characteristic odor of wintergreen (PubChem)Measured in 11 of 338 ingredients.cite

  210.2 µg/kg of berry at Rauscedo against 22.8 µg/kg at the CSM site at ripening — the largest single compound in the whole table, 89.2% lower at the second site, and up from 9.5 µg/kg at the same vineyard only weeks earlier at mid-ripening — Belfiore et al. 2024, Plants (Table 5, Benzenoids block, row 'methyl salicylate', the ripening (R) columns for both sites)
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  150.7 µg/kg of berry at Rauscedo and 363.0 µg/kg at the CSM site at ripening — the largest terpene in the Glera berry at both sites, and 140.8% higher at one than the other, a difference the paper's own t-test puts at p = 0.000. At mid-ripening the same sites read 106.2 and 92.3, so most of that gap opens in the final weeks. — Belfiore et al. 2024, Plants (Table 5 (Terpenes, benzenoids and norisoprenoids levels in µg/kg in the berries sampled at the two sites at mid-ripening and ripening in vintage 2012), Terpenes block, row 'β-linalool', the ripening (R) columns for both sites)
• citronellolaromaterpenoidreads as rose odor (PubChem)Measured in 15 of 338 ingredients.cite

  14.3 and 6.1 µg/kg of berry at ripening — 57.1% lower at the second site, having been 74.0% HIGHER there at mid-ripening; the compound whose site ranking reverses most sharply during ripening — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'β-citronellol', the ripening (R) columns for both sites)
• terpinen-4-olaromaalcoholreads as pine (PubChem)Measured in 41 of 338 ingredients.cite

  51.9 and 23.5 µg/kg of berry at ripening, up from 14.7 and 16.6 at mid-ripening — one of the compounds that more than triples in the last weeks at one site — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'p-menth-1-en-4-ol', the ripening (R) columns for both sites)
• alpha-terpineolaromaalcoholreads as floral, lilac (PubChem)Measured in 54 of 338 ingredients.cite

  53.3 and 37.7 µg/kg of berry at ripening — 29.3% LOWER at the site where linalool is highest, one of the compounds that runs against the varietal trend between the two vineyards — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'α-terpineol', the ripening (R) columns for both sites)
• rose oxidearomaterpenoidMeasured in 3 of 338 ingredients.cite

  14.3 and 9.7 µg/kg of berry at ripening; the difference between the two sites is not significant by the paper's t-test — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'rose-oxide', the ripening (R) columns for both sites)
• geraniolaromaalcoholreads as sweet rose odor (PubChem)Measured in 26 of 338 ingredients.cite

  96.9 and 104.0 µg/kg of berry at ripening — the second-largest terpene, and one of the few compounds the two sites agree on at harvest (the paper's t-test gives p = 0.974), having differed by 174.1% at mid-ripening — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'trans-geraniol', the ripening (R) columns for both sites)
• neralaromaterpenoidMeasured in 18 of 338 ingredients.cite

  13.3 and 13.0 µg/kg of berry at ripening — the most closely matched pair of site values in the whole terpene block, and roughly double the mid-ripening levels of 6.9 and 7.1 — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'Z-citral', the ripening (R) columns for both sites)
• geranic acidaromaterpenoidMeasured in 2 of 338 ingredients.cite

  3.5 and 4.4 µg/kg of berry at ripening; not significantly different between sites at either stage — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'geranic acid', the ripening (R) columns for both sites)
• isogeraniolaromaalcoholMeasured in 1 of 338 ingredients.cite

  26.5 and 51.1 µg/kg of berry at ripening, 92.6% higher at the second site with the paper's t-test at p = 0.001 — one of only three terpenes significantly different between the sites at BOTH sampling stages — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'isogeraniol', the ripening (R) columns for both sites)
• cis-linalool oxidearomaetherMeasured in 4 of 338 ingredients.cite

  20.9 and 23.3 µg/kg of berry at ripening, up from 12.1 and 18.4 at mid-ripening — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'cis-linalool oxide', the ripening (R) columns for both sites)
• trans-linalool oxidearomaetherMeasured in 4 of 338 ingredients.cite

  11.8 and 18.5 µg/kg of berry at ripening, 56.6% higher at the second site with the paper's t-test at p = 0.024 — another of the three terpenes significantly different between sites at both stages — Belfiore et al. 2024, Plants (Table 5, Terpenes block, row 'trans-linalool oxide', the ripening (R) columns for both sites)