Identification of wine aroma precursors in Moscato Giallo grape juice: a nuclear magnetic resonance and liquid chromatography-mass spectrometry tandem study.

In this work, several aroma precursors present in Moscato Giallo grape juice were identified and characterized using LC-MS and NMR techniques. A preliminary separation of various fractions was obtained using adsorption on Amberlite(®) XAD resin and HPLC chromatography on a reverse phase column. Subsequently, U-HPLC with mass spectrometry allowed the identification of some compounds corresponding to mono- and disaccharides linked to terpenes.