Abstract
Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired characteristics is therefore a challenging opportunity. The effects of two different withering technologies, post-harvest or on-vine with blocked sap vessel flow, on the volatile profile of young and aged Corvina red wines was investigated. The results showed that modulation of wine aroma due to the withering process is associated with fermentative metabolites, such as esters, higher alcohols, and acids, as well as grape-related compounds such as C6 alcohols, terpenes and norisoprenoids. Significant differences were also found by comparing the two withering techniques. Post-harvest in a traditional “fruttaio” warehouse wines showed higher content of ethyl acetate, ethyl butanoate, β-citronellol and 3-oxo-α-ionol, whereas post-harvest withering on-vine increased β-damascenone in wines. The type of withering technique has an influence on the evolution of some aroma compounds during the aging of wine, among them linalool, (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB), n-hexyl acetate, ethyl acetate, ethyl 3-methylbutanoate, 3-oxo-α-ionol and β-damascenone.
Highlights
Valpolicella is a wine producing region characterized by the traditional practice of post-harvest withering for the production of dry and sweet red wines, among which Amarone is the most famous [1]
Statistical differences of the two withering techniques were observed for 19 volatile compounds, among them 1-butanol, 1-hexanol, trans-3-hexenol, ethyl butanoate, β-citronellol, limonene, α-phellandrene, terpinolene, benzyl alcohol and methyl vanillate were found in higher concentration in fruttaio samples, while on-vine samples showed higher content of 2-butanol, ethyl acetate, octanoic acid, β-damascenone, TDN and 4-vinyl guaiacol
The present study allowed to characterize the influence of post-harvest withering of Corvina grapes on the aroma profile of wines
Summary
Valpolicella is a wine producing region characterized by the traditional practice of post-harvest withering for the production of dry and sweet red wines, among which Amarone is the most famous [1]. Valpolicella is located in the north-east of Italy close to Verona city, with Corvina, Corvinone and Rondinella grapes being the traditional varieties employed for local wines [1]. The duration of withering varies depending on the wine type being produced, and it is generally monitored by assessing grape weight loss. In the case of Amarone or Recioto, withering generally lasts 2–3 months, with a weight loss of approximately 30% of the initial weight [3]. In the case of other wines such as Valpolicella Classico superiore as well as different IGT wines, a milder withering is usually carried out, lasting 4–8 weeks with weight loss of 10–15%
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
