This study evaluated the impact on free and bound volatiles of Malvasia delle Lipari passito wine of two
transformation variables at different stages of the winemaking process: different sun exposures of postharvested
grapes during drying and pre-fermentative cryomaceration. Wine volatiles were analysed by solidphase
extraction ???GC-MS (gas-chromatography/mass spectrometry) and odour by sensory descriptive
analysis. The off-vine bunches dried in shaded conditions (MLsh wine) and juice cryomaceration (6 C, 12 h)
of the dried grapes (MLc wine), both significantly affected the volatiles of Malvasia delle Lipari traditionally
produced (MLs wine). The MLsh wine was richest (67%) in free volatiles. Total bound terpenoids had a
higher level in the MLsh wine (20%). Total free volatiles of the cryomacerated wine (MLc) were higher
(45%) than those of MLs. Total bound volatiles were 36% higher in the cryomacerated sample. Sensory
analysis showed that compositional differences of the wine volatiles reflected on their odour character
The harvest time of grapes is a major determinant of berry composition and of the wine quality, and it is usually established through empirical testing of main biochemical parameters of the berry. In this work, we studied how the ripening stage of Aglianico grapes modulates key secondary metabolites of wines, phenolics and volatile compounds. Specifically, we analyzed and compared four berry ripening stages corresponding to total soluble solids of 18, 20, 22, and 25 °Brix and related aged wines. Wine color intensity, anthocyanins level and total trans-resveratrol (free + glycosidic form) increased with grape maturity degree. Wines obtained from late-harvested grapes significantly differed from the others for a higher content of aliphatic alcohols, esters, acetates, a-terpineol and benzyl alcohol. The content of glycosidic terpene compounds, such as nerol, geraniol and a-terpineol, was higher in wines obtained with grapes harvested at 25 °Brix compared to the earlier harvests. Our work indicated that the maturity of the grape is a determining factor in phenolic and volatile compounds of red Aglianico wines. Moreover, extending grape ripening to a sugar concentration higher than 22 °Brix improves the biochemical profile of aged wine in terms of aroma compounds and of phytochemicals with known health-related benefits.
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