Investigation on the factors affecting the sensory properties of the Cabernet-based wines from the Euganei Hills

2-Furanementhanethiol (2FM) has been known for over 60 years as the descriptor of a roast coffee-like odour. It is present not only in coffee but also in other thermally treated foods such as cooked beef, pork and chicken as well as roasted sesame seeds, popcorn, white bread, roasted hazelnuts and in fermented products such as wine. Previous studies have shown that furfuryl mercaptan will form upon reaction of pentose sugars or furfural and a reactive sulfur source. Different studies in the literature have highlighted the presence of an aroma that can be linked to coffee / roast in Cabernet-based wines. The territory of the Euganei Hills, with its heterogenicity of soils and climates, has seen the presence of Cabernet Franc and Cabernet Sauvignon vines since 1800, giving it unique characteristics that cannot be replicated in other territories. This thesis investigates the presence, by means of sensory analysis techniques, of a coffee-like odor correlated by the presence of 2-Furanmethanethiol as an aromatic marker from 15 Cabernet wines elaborated without oak contact and sourced from representative vineyards located in the Euganei hills wine region. Results indicated that Cabernet-based wines from this territory have two different expressions: one dominated by toasted-like aromas and a second characterized by green-like aromas which has interesting implications also on the market. This can be useful for the communication of the territory of the Euganei Hills and for the birth of a style of wines attributable to it. More important, the aspect related to the presence of a toasted-like aroma, not coming from the use of the wood barrel, can increase the environmental sustainability that is a key aspect for the consumers nowadays.