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Food Chem. 2016 Dec 15;213:378-387. doi: 10.1016/j.foodchem.2016.06.098. Epub 2016 Jun 29.

Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone.

Author information

1
Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy.
2
Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
3
Cantina Valpolicella Negrar sca, via Ca' Salgari 2, 37024 Negrar, Verona, Italy.
4
Experimental Centre in Viticulture, Agriculture Service, Provincia di Verona, 37029 San Pietro in Cariano, Verona, Italy.
5
Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy. Electronic address: mencarel@unitus.it.

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 230-240gL(-1) and 280gL(-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.

KEYWORDS:

Aroma; Grape withering; VOCs markers; Wine

PMID:
27451194
DOI:
10.1016/j.foodchem.2016.06.098
[Indexed for MEDLINE]

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