The influence of soil salinity on the chemical composition, volatile aromatic compounds, and sensory characteristics of Nero d’Avola wine was examined. Data on vineyard productivity, such as grape yield, are also reported. Physicochemical parameters were determined on the samples analyzed. Solid-phase microextraction was used for the extraction of aromatic volatile compounds, followed by capillary gas chromatography-mass spectrometry. Sensory analyses were performed by visual inspection, smelling, and tasting. Statistical analysis showed that most of the physicochemical parameters and volatile constituents, both primary and fermentation aromas, were influenced by the soil salinity. The composition differences observed among the samples had little influence on the sensory characteristics; the increase in soil salinity enhanced color intensity, purple reflexes, salty, citrus, and fruit in the aroma. Results indicate that Nero d’Avola vine may be well suited to increased soil salinity, even given reduced plant productivity.
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