4.7 Article

Management of high-quality dehydrated grape in vinification to produce dry red wines

期刊

FOOD CHEMISTRY
卷 338, 期 -, 页码 -

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ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127623

关键词

Wine grape; Dehydration; Vinification; Aromatic compounds; Red wine

资金

  1. Tuscany Regional Administration (Regione Toscana)
  2. ARSIAL (Regione Lazio)
  3. SOSWine Project

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Controlled dehydration and an innovative vinification protocol were studied for Cesanese and Sangiovese wine grapes, resulting in significantly higher alcohol, glycerol, extract, and polyphenol concentration in the produced blended wines. Additionally, the wines exhibited spicy and fruity notes at sensory analyses and were appreciated for their body balance, less acidity, and flavor intensity.
Grape controlled dehydration of Cesanese and Sangiovese wine grapes, followed by an innovative vinification protocol, was studied. Fresh grapes of both varieties were processed into basic wines (IW = initial wine). 'Cesanese' must from pressed dehydrated grapes (solid and liquid) was directly added (15 and 30% v/v) into the IW activating a refermentation. 'Sangiovese' must (solid and liquid) from pressed dehydrated grapes was fermented and, when the wine reached 5% alcohol concentration, every day, the IW was added until a final concentration of 40 or 60% (v/v). The produced blended wines (BW) had significantly higher alcohol, glycerol, extract, and polyphenol concentration. Malolactic fermentation was completely ended in all BW with no malic acid and formation of lactic acid (0.5-1 g/L). All wines showed a significant higher concentration in 4-vinylguaiacol, acetovanillone, and 3-oxo-alpha-ionol, providing spicy and fruity notes at the sensory analyses, and being appreciated for their body balance, less acidity, and flavor intensity.

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