Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques

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2022-02Department
Ingeniería Química y Tecnología de AlimentosSource
Foods, Vol. 11, Núm. 4Abstract
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.
Subjects
grape over-ripening; alcoholic fermentation; warm climate; climate change; wine aroma; volatile compounds; gas chromatographyCollections
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