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Food Chem

Title:		Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone
Author(s):		Bellincontro A; Matarese F; D'Onofrio C; Accordini D; Tosi E; Mencarelli F;
Address:		"Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy. Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Cantina Valpolicella Negrar sca, via Ca' Salgari 2, 37024 Negrar, Verona, Italy. Experimental Centre in Viticulture, Agriculture Service, Provincia di Verona, 37029 San Pietro in Cariano, Verona, Italy. Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy. Electronic address: mencarel@unitus.it"
Journal Title:		Food Chem
Year:		2016
Volume:		20160629
Issue:
Page Number:		378 - 387
DOI:		10.1016/j.foodchem.2016.06.098
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Amarone wine is different from regular dry wine due to the postharvest withering of Corvina, Corvinone and Rondinella grapes. Grapes were withered in a commercial facility with variability in terms of temperature and relative humidity (R.H.). Sugar content reached 230-240gL(-1) and 280gL(-1) at 20% and 30% mass loss, respectively. Most of VOCs (volatile organic compounds) decreased during withering but few VOCs increased during withering and we considered as markers; in Corvinone they were methylhexanoate, dimethylsuccinate, nerol, nonanoic acid, and benzyl alcohol; in Corvina, benzyl alcohol, isoamyl alcohol, 1-hexanol, p-cymen-8-ol, 2,3 pinanediol, 3-oxo-ionol and 3-methyl-1-pentanol, coumaran and damascenone; in Rondinella, hexanol, nonanoic acid, methyl vanillate, damascenone, 3-oxo-ionol, eugenol, p-cymen-8-ol, 2,3 pinanediol, coumaran and raspberry keton. Olfactive descriptors of the wines and the potential aroma of the combination of Corvina wine with the wines of the other two varieties at different percentages of mass loss are reported"
Keywords:		Smell Vitis/*chemistry Volatile Organic Compounds/analysis/*chemistry Wine/*analysis Aroma Grape withering VOCs markers Wine;
Notes:		"MedlineBellincontro, A Matarese, F D'Onofrio, C Accordini, D Tosi, E Mencarelli, F eng England 2016/07/28 Food Chem. 2016 Dec 15; 213:378-387. doi: 10.1016/j.foodchem.2016.06.098. Epub 2016 Jun 29"