Winemaking techniques are well-known to influence extraction and evolution of phenolics and volatile compounds, affecting in turn on the wine quality. The influence of several technological variables (cold pre-fermentative maceration, addition of tannins, long maceration) on the vinification of Apulian Aglianico, Uva di Troia, and Montepulciano grapes was studied. The main results regarding volatile compounds as affected by the several vinification parameters were here reported. Numerous compounds were determined, including alcohols, acids, esters, aldehydes, ketones, volatile phenols, which constitute the main components of flavour of young wines contributing with typical fruity notes. For all wines, especially the one obtained from Uva di Troia, cold pre-fermentative maceration with the use of dry ice was the technology which caused the most enrichment of alcohols and esters, at a concentration higher than the sensory thresholds.
INFLUENCE OF WINEMAKING TECHNIQUES ON VOLATILE COMPOUNDS OF APULIAN RED WINES
CLODOVEO, MARIA LISA;
2013-01-01
Abstract
Winemaking techniques are well-known to influence extraction and evolution of phenolics and volatile compounds, affecting in turn on the wine quality. The influence of several technological variables (cold pre-fermentative maceration, addition of tannins, long maceration) on the vinification of Apulian Aglianico, Uva di Troia, and Montepulciano grapes was studied. The main results regarding volatile compounds as affected by the several vinification parameters were here reported. Numerous compounds were determined, including alcohols, acids, esters, aldehydes, ketones, volatile phenols, which constitute the main components of flavour of young wines contributing with typical fruity notes. For all wines, especially the one obtained from Uva di Troia, cold pre-fermentative maceration with the use of dry ice was the technology which caused the most enrichment of alcohols and esters, at a concentration higher than the sensory thresholds.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
