Abstract

Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying and climatic chamber drying) were studied for two different periods of time (48 and 96 h), as has the presence of grape skins during alcoholic fermentation. Grape over-ripening implies modifications in the composition of both the major and minor volatile compounds in wines. In terms of sensory analysis, wines with a similar profile were obtained year-on-year. The results of the preference test show that the wines made from grapes that had been over-ripened in the sun for 96 h were preferred by the tasting panel for both vintages. Thus, grape over-ripening under the sun could be considered as a resilience and adaptation technique for increased temperature conditions during the ripening season caused by the effects of climate change.

Highlights

  • Viticulture is a key socioeconomic and cultural sector in many countries and regions worldwide, with a high economic impact in the network of all relevant industry branches of the supply and distribution chains [1]

  • The presence of grape skins during alcoholic fermentation produces differences in wines, resulting in wines with higher ester concentrations, which translates into wines with more floral and fruity notes

  • The wines made with overripe grapes had a significantly different sensory profile compared to the control wine

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Summary

Introduction

Viticulture is a key socioeconomic and cultural sector in many countries and regions worldwide, with a high economic impact in the network of all relevant industry branches of the supply and distribution chains [1]. Wine aroma compounds can be grouped according to their origin: varietal aromas found in grapes, fermentative aromas from alcoholic and malolactic fermentation, and aging aromas obtained during aging or storage [38] Their presence or absence in a particular wine depends on several factors, such as the environment (climate and soil), ripeness and grape variety, winemaking conditions, and wine aging [39,40,41]. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of GS in a warm climate zone [28], the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes using two techniques, sun and climatic chamber over-ripening, are presented for the first time

Materials and Methods
Analysis of Volatile Compounds
Sensory Analysis
Statistical Analysis
Results and Discussion
C-6 Alcohols
Volatile Alcohols and Acids
Esters
Aldehydes
C6-Alcohols
Phenols and Minor Compounds
Conclusions
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