Abstract

Winemaking techniques are well-known to influence extraction and evolution of phenolics and volatile compounds, affecting in turn on the wine quality. The influence of several technological variables (cold pre-fermentative maceration, addition of tannins, long maceration) on the vinification of Apulian Aglianico, Uva di Troia, and Montepulciano grapes was studied. The main results regarding volatile compounds as affected by the several vinification parameters were here reported. Numerous compounds were determined, including alcohols, acids, esters, aldehydes, ketones, volatile phenols, which constitute the main components of flavour of young wines contributing with typical fruity notes. For all wines, especially the one obtained from Uva di Troia, cold pre-fermentative maceration with the use of dry ice was the technology which caused the most enrichment of alcohols and esters, at a concentration higher than the sensory thresholds.

Autore Pugliese

• Clodoveo Maria Lisa

Tutti gli autori

• CLODOVEO M.L.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2013

ISSN

Non Disponibile

ISBN

2-85352-498-1

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile