Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone. (15th December 2016)

• Record Type: Journal Article
• Authors: Bellincontro, A.; Matarese, F.; D'Onofrio, C.; Accordini, D.; Tosi, E.; Mencarelli, F.
• Is Part Of: Food chemistry. Volume 213(2016)
• Page Start: 378
• Page End: 387
• Publication Date: 2016-12-15
• Subjects: Grape withering -- VOCs markers -- Wine -- Aroma; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.06.098
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: VOCs (volatile organic compounds) change depending on the amount of mass loss. All class of VOCs decreased with withering, except acids. Specific markers have been identified which increased with withering. Combining wines from different percentages of mass loss, provides different aromatic wines. 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, nonanoic acid, 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, nonanoic acid, methyl vanillate, damascenone, 3-oxo-ionol, eugenol, p-cymen-8-ol, 2, 3 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.