Management of postharvest grape withering to optimise the aroma of the final wine: A CASE STUDY ON AMARONE
Author(s)
Date Issued
2016
Type
article
Volume
199
Issue
199
Start Page
96
End Page
104
ISSN
3088146
Journal
Abstract
Amarone wine is different from regular dry wine due to the postharvest withering of Corvina, Corvinone and Rondinella grapes. Grapes were withered in a commercial facility with variability in terms of temperature and relative humidity (R.H.). Sugar content reached 230-240 g L-1 and 280 g L-1 at 20% and 30% mass loss, respectively. Most of VOCs (volatile organic compounds) decreased during withering but few VOCs increased during withering and we considered as markers; in Corvinone they were methylhexanoate, dimethylsuccinate, nerol, nonanoate and benzyl alcohol; in Corvina, benzyl alcohol, isoamyl alcohol, 1-hexanol, p-cymen-8-ol, 2,3 pinanediol, 3-oxo-ionol and 3-methyl-1-pentanol, coumaran and damascenone; in Rondinella, hexanol, nonanoate, methyl vanillate, damascenone, 3-oxo-ionol, eugenol, p-cymen-8-ol, 2,3 1 pinanediol, coumaran and raspberry keton. Olfactive descriptors of the wines and the potential aroma of the combination of Corvina wine with the wines of the other two varieties at different percentages of mass loss are reported.
Subjects
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Name
FOODCHEM-D-16-01638R2.pdf
Description
Submitted Version
Size
1.09 MB
Format
Adobe PDF
Checksum (MD5)
c731a82e33f19568d1d94fde577b6c2f
Conference(s)
FOOD CHEMISTRY