Comparison of fortified , sfursat , and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero ( Vitis vinifera L.)

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

“…Although post-harvest withering is traditionally carried out in warehouses (locally called "fruttaio"), there is an ongoing interest towards the exploration of alternative strategies that can be applied to obtain a suitable degree of over-ripening or withering, also with the aim of producing alternative wine types and styles [2]. Among these, cane-cut on-vine has been shown to positively influence wine aroma and phenolic composition [6][7][8][9][10][11][12]. In the present study, an alternative approach to on-vine withering, still based on blocking xylem flow but not involving cane cutting, was investigated in comparison with conventional fruttaio withering.…”

“…During the withering process, an increase in sugar content due to water loss is not the only transformation taking place. Phenolic and aromatic composition of grapes and wines is also affected [6][7][8][9][10][11][12], and skin wall composition as well as grape mechanical properties are also modified [13,14]. Interestingly, some of these processes are not due to dehydration but are the result of ongoing metabolic activities in the berry, resulting in peculiar gene expression patterns contributing to changes secondary metabolism [15][16][17].…”

On‐vine withering process of ‘Moscato bianco’ grapes: effect of cane‐cut system on volatile composition

“…Grape dehydration, commonly called ‘withering’ in the enological field, consists of more‐or‐less slow water removal from grapes, during which the concentration of sugars and a change of secondary metabolites contained in the pulp and skin occurs . The impact of different on‐ and off‐vine dehydration techniques on grape and wine composition has been studied under experimental conditions (varying temperature, relative humidity, air speed) by several authors, showing the effects on the concentration, synthesis, and oxidation of volatile and phenolic compounds …”

“…4,5 The impact of different on-and off-vine dehydration techniques on grape and wine composition has been studied under experimental conditions (varying temperature, relative humidity, air speed) by several authors, showing the effects on the concentration, synthesis, and oxidation of volatile and phenolic compounds. 4,[6][7][8][9][10] In the cane-cut on-vine technique, the shoots are generally cut below the clusters before harvest. After the cut, the berries are left on-vine until technological ripeness and / or overripeness is reached.…”

Ozone Improves the Aromatic Fingerprint of White Grapes

“…Healthy whole bunches were divided in smaller clusters and then arranged in a single layer into ten perforated boxes (30 cm × 20 cm, about 2 kg of grape berries per box) for correct aeration. The grape withering process was performed at 20 ± 2 °C and 60 ± 5% relative humidity (RH) 67 into thermohygrometrically controlled chambers for 24 days under air (AR, control samples, five boxes) and ozone-enriched (30 µL/L) 68 atmosphere (OZ, treated samples, the other five boxes). The environmental conditions were constantly monitored and recorded in the two withering chambers using a data logger (HOBO H8 RH/Temp, Onset Computer Corporation, Bourne, MA).…”