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Volume 12
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Article

Sensory-Driven Characterisation of the Lugana DOC White Wines Aging Ability Through Odour Activity Value, Aroma Vectors, and Clustering Approaches

by
Micaela Boido
1,†,
Maria Alessandra Paissoni
1,2,†,
Davide Camoni
3,
Riccardo Severi
1,
Stefano Ferrari
4,
Beatrice Cordero
1,
Simone Giacosa
1,2,
Luca Rolle
1,2 and
Susana Río Segade
1,2,*
1
Department of Agricultural, Forest and Food Sciences, University of Torino, Corso Enotria 2/c, 12051 Alba, Italy
2
Interdepartmental Centre for Grapevines and Wine Sciences, University of Torino, Corso Enotria 2/c, 12051 Alba, Italy
3
SKFC Biotechnology, Via Ruchena 43, 25058 Sulzano, Italy
4
ISVEA srl, Via Basilicata 1/3/5, 53036 Poggibonsi, Italy
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Beverages 2026, 12(1), 13; https://doi.org/10.3390/beverages12010013
Submission received: 16 October 2025 / Revised: 9 December 2025 / Accepted: 24 December 2025 / Published: 14 January 2026
(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)
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Abstract

Lugana DOC is an Italian PDO white wine from the south coast of Lake Garda, produced with ‘Trebbiano di Lugana’ grapes (synonym of ‘Trebbiano di Soave’ and ‘Verdicchio bianco’) and characterised by tropical fruit, citrus, and balsamic notes due to the presence of volatile thiols and methyl salicylate, respectively. To deepen the knowledge of the aromatic profile of these wines and to study how they evolve during aging, the chemical and sensory profile of 12 Lugana DOC wines from the same winery in different consecutive vintages (2008–2019, evaluated in 2023) were analysed. Sensory analysis data were subjected to hierarchical cluster analysis, identifying four main groups that appropriately distinguished the aged wines from the young wines. Younger wines had a greenish yellow colour and were characterised mainly by fruity, citrus, floral, and flinty notes related to thiol compound contribution. Older wines, divided into three different clusters, shifted colour towards orange and were characterised by descriptors related to oxidative aging (e.g., cooked fruit, marsala-like, figs, nuts) or retained pleasant varietal and evolutionary notes (e.g., citrus, white flowers, flint, vanilla) confirmed by their chemical markers detected by GC-MS and LC-MS.
Keywords: ‘trebbiano di lugana’; volatile organic compounds; sensory analysis; aging; cluster analysis; aroma vectors ‘trebbiano di lugana’; volatile organic compounds; sensory analysis; aging; cluster analysis; aroma vectors
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MDPI and ACS Style

Boido, M.; Paissoni, M.A.; Camoni, D.; Severi, R.; Ferrari, S.; Cordero, B.; Giacosa, S.; Rolle, L.; Río Segade, S. Sensory-Driven Characterisation of the Lugana DOC White Wines Aging Ability Through Odour Activity Value, Aroma Vectors, and Clustering Approaches. Beverages 2026, 12, 13. https://doi.org/10.3390/beverages12010013

AMA Style

Boido M, Paissoni MA, Camoni D, Severi R, Ferrari S, Cordero B, Giacosa S, Rolle L, Río Segade S. Sensory-Driven Characterisation of the Lugana DOC White Wines Aging Ability Through Odour Activity Value, Aroma Vectors, and Clustering Approaches. Beverages. 2026; 12(1):13. https://doi.org/10.3390/beverages12010013

Chicago/Turabian Style

Boido, Micaela, Maria Alessandra Paissoni, Davide Camoni, Riccardo Severi, Stefano Ferrari, Beatrice Cordero, Simone Giacosa, Luca Rolle, and Susana Río Segade. 2026. "Sensory-Driven Characterisation of the Lugana DOC White Wines Aging Ability Through Odour Activity Value, Aroma Vectors, and Clustering Approaches" Beverages 12, no. 1: 13. https://doi.org/10.3390/beverages12010013

APA Style

Boido, M., Paissoni, M. A., Camoni, D., Severi, R., Ferrari, S., Cordero, B., Giacosa, S., Rolle, L., & Río Segade, S. (2026). Sensory-Driven Characterisation of the Lugana DOC White Wines Aging Ability Through Odour Activity Value, Aroma Vectors, and Clustering Approaches. Beverages, 12(1), 13. https://doi.org/10.3390/beverages12010013

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