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Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
Food Res Int 2017; 98:59-67FR

Abstract

Moscato nero d'Acqui is an Italian aromatic black winegrape variety characterized by a low content of anthocyanins (mostly tri-substituted), a satisfactory content of high molecular mass tannins, and a fair amount of terpenes. The grapes were subjected to a postharvest dehydration process under controlled thermohygrometric conditions (16-18°C, 55-70 RH%, 0.6m/s air speed) with the aim to produce three different special wine types (fortified, sfursat, and passito) from fresh, partially dehydrated (27°Brix), and withered (36°Brix) grapes, respectively. Chemical traits of produced grapes and wines were then evaluated through spectrophotometric, HPLC, and GC-MS methods. Increased contents of skin phenolic compounds and reduced extractable contents of seed phenolic compounds were observed as dehydration progressed. Few significant differences were found in the anthocyanin profile of grapes, although the relative abundance of coumaroylated anthocyanins was higher in dehydrated grapes. The predominant free volatile compound found in grapes was geraniol, which decreased with increasing water loss, whereas the contents of major glycosylated volatile compounds increased even above the concentration effect. The changes in the phenolic composition among wines agreed with those among grape skins. Fortified wines were chromatically unsatisfactory probably due to the low content of total anthocyanins, whereas sfursat and passito wines meet good chromatic characteristics as a result of the concentration effect during grape dehydration. Fortified and sfursat wines had free aroma profiles richer in 2-phenylethanol and citronellol, whereas passito wines were mainly composed of 2-phenylethanol and 2-phenylethyl acetate, citronellol being the predominant terpenol in all the wine types studied.

Authors+Show Affiliations

Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy. Electronic address: simone.giacosa@unito.it.Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29122 Piacenza, Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

28610733

Citation

Ossola, Carolina, et al. "Comparison of Fortified, Sfursat, and Passito Wines Produced From Fresh and Dehydrated Grapes of Aromatic Black Cv. Moscato Nero (Vitis Vinifera L.)." Food Research International (Ottawa, Ont.), vol. 98, 2017, pp. 59-67.
Ossola C, Giacosa S, Torchio F, et al. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.). Food Res Int. 2017;98:59-67.
Ossola, C., Giacosa, S., Torchio, F., Río Segade, S., Caudana, A., Cagnasso, E., ... Rolle, L. (2017). Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.). Food Research International (Ottawa, Ont.), 98, pp. 59-67. doi:10.1016/j.foodres.2016.11.012.
Ossola C, et al. Comparison of Fortified, Sfursat, and Passito Wines Produced From Fresh and Dehydrated Grapes of Aromatic Black Cv. Moscato Nero (Vitis Vinifera L.). Food Res Int. 2017;98:59-67. PubMed PMID: 28610733.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.). AU - Ossola,Carolina, AU - Giacosa,Simone, AU - Torchio,Fabrizio, AU - Río Segade,Susana, AU - Caudana,Alberto, AU - Cagnasso,Enzo, AU - Gerbi,Vincenzo, AU - Rolle,Luca, Y1 - 2016/11/12/ PY - 2016/07/13/received PY - 2016/10/29/revised PY - 2016/11/10/accepted PY - 2017/6/15/entrez PY - 2017/6/15/pubmed PY - 2019/5/2/medline KW - Dehydrated grapes KW - Free and bound volatile compounds KW - Moscato nero d'Acqui KW - Phenolic compounds KW - Special red wines SP - 59 EP - 67 JF - Food research international (Ottawa, Ont.) JO - Food Res. Int. VL - 98 N2 - Moscato nero d'Acqui is an Italian aromatic black winegrape variety characterized by a low content of anthocyanins (mostly tri-substituted), a satisfactory content of high molecular mass tannins, and a fair amount of terpenes. The grapes were subjected to a postharvest dehydration process under controlled thermohygrometric conditions (16-18°C, 55-70 RH%, 0.6m/s air speed) with the aim to produce three different special wine types (fortified, sfursat, and passito) from fresh, partially dehydrated (27°Brix), and withered (36°Brix) grapes, respectively. Chemical traits of produced grapes and wines were then evaluated through spectrophotometric, HPLC, and GC-MS methods. Increased contents of skin phenolic compounds and reduced extractable contents of seed phenolic compounds were observed as dehydration progressed. Few significant differences were found in the anthocyanin profile of grapes, although the relative abundance of coumaroylated anthocyanins was higher in dehydrated grapes. The predominant free volatile compound found in grapes was geraniol, which decreased with increasing water loss, whereas the contents of major glycosylated volatile compounds increased even above the concentration effect. The changes in the phenolic composition among wines agreed with those among grape skins. Fortified wines were chromatically unsatisfactory probably due to the low content of total anthocyanins, whereas sfursat and passito wines meet good chromatic characteristics as a result of the concentration effect during grape dehydration. Fortified and sfursat wines had free aroma profiles richer in 2-phenylethanol and citronellol, whereas passito wines were mainly composed of 2-phenylethanol and 2-phenylethyl acetate, citronellol being the predominant terpenol in all the wine types studied. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/28610733/Comparison_of_fortified_sfursat_and_passito_wines_produced_from_fresh_and_dehydrated_grapes_of_aromatic_black_cv__Moscato_nero__Vitis_vinifera_L___ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(16)30551-8 DB - PRIME DP - Unbound Medicine ER -