Authenticity markers in Aglianico, Uva di Troia, Negroamaro and Primitivo grapes

Aglianico, Negroamaro, Uva di Troia, and Primitivo, non-aromatic red grapes of southern Italy, were analyzed with respect to berry varietal markers, namely anthocyanins, flavonols, hydroxycinnamoyl tartaric acids (HPLC–DAD) and glycosidic aroma precursors (GC–MS) together with shikimic acid (HPLC–UV). In this study, we confirmed that the relative amount of grape glycosidic precursors from various terpene families was a helpful varietal discriminating factor. An additional decisive contribution to varietal differentiation was also provided by shikimic acid, acetylated forms of anthocyanins, cyanidin-3-O-glucoside, trans-caftaric and trans-coutaric acids. A three-dimensional model of principal component analysis was adopted to evidence the study results.