# Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines
## 4 Conclusions
\begin{table}
\begin{tabular}{c c c c c c c c} \hline  & \multicolumn{4}{c}{**Cluster A**} & \multicolumn{4}{c}{**Cluster B**} \\ \hline
**Compound** & \begin{tabular}{c} **Odor Threshold** \\ **(\(\mu\)g/L)** \\ \end{tabular} & \begin{tabular}{c} **Mean** \\ **(\(\mu\)g/L)** \\ \end{tabular} & \begin{tabular}{c} **SD** \\ **SD** \\ \end{tabular} & \begin{tabular}{c} **Mean** \\ **(\(\mu\)g/L)** \\ \end{tabular} & \
\begin{tabular}{c} **SD** \\ \end{tabular} &
\begin{tabular}{c} **\(p\)-Value** \\ \end{tabular} & **Level** \\ \hline Nerol & 250 & 3.93 & \(\pm\)8.97 & 0.99 & \(\pm\)1.44 & 0.701 & \\ Geraniol & 400 & 1.74 & \(\pm\)1.45 & 3.25 & \(\pm\)1.91 & 0.055 & * \\ \(\beta\)-Citronellol & 30 & 3.11 & \(\pm\)1.84 & 2.25 & \(\pm\)1.91 & 0.270 & \\ \(\alpha\)-Phellandrene & 100 & 0.12 & \(\pm\)0.06 & 0.12 & \(\pm\)0.1 & 0.502 & \\
1,4-Cineole & 0.54 & 0.1 & \(\pm\)0.04 & 0.22 & \(\pm\)0.11 & 0.002 & *** \\
1,8-Cineole & 1.1 & 0.12 & \(\pm\)0.08 & 0.19 & \(\pm\)0.1 & 0.129 & \\ Limonene & & 0.17 & \(\pm\)0.08 & 1.39 & \(\pm\)4.03 & 0.327 & \\ \(\gamma\)-Terpinene & & 2.19 & \(\pm\)1.12 & 2.06 & \(\pm\)1.73 & 0.691 & \\ p-Cymene & & 0.11 & \(\pm\)0.02 & 0.19 & \(\pm\)0.1 & 0.005 & *** \\ Terpinolene & & 0.18 & \(\pm\)0.08 & 0.15 & \(\pm\)0.09 & 0.484 & \\ p-Menthane-1,8-diol & & 1.92 & \(\pm\)1.5 & 4.92 & \(\pm\)4.82 & 0.041 & ** \\ \(\alpha\)-Terpinene & & 0.05 & \(\pm\)0.02 & 0.06 & \(\pm\)0.04 & 0.853 & \\ \(\beta\)-Myrence & & 1.09 & \(\pm\)0.62 & 1.38 & \(\pm\)1.34 & 0.659 & \\
3-Carene & & 0.08 & \(\pm\)0.02 & 0.11 & \(\pm\)0.07 & 0.209 & \\ \(\beta\)-Pinene & & 0.11 & \(\pm\)0.06 & 0.31 & \(\pm\)0.68 & 0.987 & \\ Rose oxide & & 0.02 & \(\pm\)0.01 & 0.02 & \(\pm\)0.01 & 0.318 & \\ Sum of monoterpenoids & & 40.92 & \(\pm\)15.95 & 49.76 & \(\pm\)28.25 & 0.277 & \\ \hline \(\beta\)-Damascenone & 0.05 & 1.96 & \(\pm\)1.39 & 1.15 & \(\pm\)0.78 & 0.172 & \\ Vitigirane 1 & & 0.6 & \(\pm\)0.26 & 1.47 & \(\pm\)1.17 & 0.015 & *** \\ Vitigirane 2 & & 0.56 & \(\pm\)0.22 & 0.89 & \(\pm\)0.64 & 0.130 & \\
1-(2,3,6-Trimethylphenyl)-butta- & & 0.04 & 0.03 & \(\pm\)0.02 & 0.05 & \(\pm\)0.05 & 0.626 & \\
1,3-diene (TPB) & & & & & & & & \\
1,1,6-Trimethyl-1,2- & 2 & 0.92 & \(\pm\)0.34 & 2.93 & \(\pm\)2.1 & 0.002 & *** \\ dihydronaphthalene (TDN) & & & & & & & & \\
3-Oxo-\(\alpha\)-ionol & & & & & & & & \\ Sum of norisoprenoids & & 4.58 & \(\pm\)1.14 & 8 & \(\pm\)3.63 & 0.005 & *** \\ \hline Nerolidol & & & & & & & & \\ Bisabolol & & & & & & & & \\ Sum of sesquiterpenoids & & & & & & & & \\ \hline
4-Vinylguaiacol & & & & & & & & \\ Vanillin & 200 & 2.56 & \(\pm\)0.35 & 4.59 & \(\pm\)6.35 & 0.579 & \\ Methyl vanillate & 3000 & 4.45 & \(\pm\)0.82 & 3.94 & \(\pm\)0.38 & 0.172 & \\ Ethly vanillate & 990 & 1.92 & \(\pm\)0.63 & 1.65 & \(\pm\)0.54 & 0.353 & \\ Methyl salycilate & 38 & 3.73 & \(\pm\)1.37 & 3.1 & \(\pm\)1.39 & 0.450 & \\ Benzaldehyde & & & & & & & & \\ Sum of benzenoids & & & & & & & & \\ \hline \end{tabular} \({}^{1}\) Data from: [19; 20; 37; 38; 39; 40; 41].  
\end{table} 
Table 5: _Cont._22 compounds; in particular, cluster A was characterized by a higher esters content while cluster B was most distinguished by higher levels of VSC, cyclic terpenes and TDN. This work helps to characterize the aromatic profile of Prosecco wine. The results may be of help to the winemaker in promoting the aromatic characteristics of Prosecco, in particular by paying attention to the production of fermentative compounds with fruity notes such as esters, and to the enhancement of fruity floral notes linked to terpenes and norisoprenoids; for example, in the cellar, by the choice of yeast strains, nitrogen nutrition, fermentation temperature; or in the vineyard, by decreasing the formation of precursors of TDN such as limiting grapes' sun exposure, or through foliar nitrogen nutrition. Conceptualization, D.S. and G.L. ; methodology, M.U., D.S. and G.L. ; validation, D.S. ; formal analysis, G.L. and M.B. ; data curation, G.L., D.S. and M.U. ; writing--original draft preparation, D.S. ; writing--review and editing, M.U. and G.L.