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Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone.
Food Chem. 2016 Dec 15; 213:378-387.FC

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bellincontro A
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.
Matarese F
Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
D'Onofrio C
Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Accordini D
Cantina Valpolicella Negrar sca, via Ca' Salgari 2, 37024 Negrar, Verona, Italy.
Tosi E
Experimental Centre in Viticulture, Agriculture Service, Provincia di Verona, 37029 San Pietro in Cariano, Verona, Italy.
Mencarelli F
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.

MeSH

SmellVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27451194

Citation

Bellincontro, A, et al. "Management of Postharvest Grape Withering to Optimise the Aroma of the Final Wine: a Case Study On Amarone." Food Chemistry, vol. 213, 2016, pp. 378-387.
Bellincontro A, Matarese F, D'Onofrio C, et al. Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone. Food Chem. 2016;213:378-387.
Bellincontro, A., Matarese, F., D'Onofrio, C., Accordini, D., Tosi, E., & Mencarelli, F. (2016). Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone. Food Chemistry, 213, 378-387. https://doi.org/10.1016/j.foodchem.2016.06.098
Bellincontro A, et al. Management of Postharvest Grape Withering to Optimise the Aroma of the Final Wine: a Case Study On Amarone. Food Chem. 2016 Dec 15;213:378-387. PubMed PMID: 27451194.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone. AU - Bellincontro,A, AU - Matarese,F, AU - D'Onofrio,C, AU - Accordini,D, AU - Tosi,E, AU - Mencarelli,F, Y1 - 2016/06/29/ PY - 2016/03/20/received PY - 2016/06/26/revised PY - 2016/06/28/accepted PY - 2016/7/25/entrez PY - 2016/7/28/pubmed PY - 2017/2/10/medline KW - Aroma KW - Grape withering KW - VOCs markers KW - Wine SP - 378 EP - 387 JF - Food chemistry JO - Food Chem VL - 213 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27451194/Management_of_postharvest_grape_withering_to_optimise_the_aroma_of_the_final_wine:_A_case_study_on_Amarone_ DB - PRIME DP - Unbound Medicine ER -