RT journal article
T1 The Use of Overripe Grapes and Their Skins for Naturally SweetWines Production in aWarm Climate Zone
A1 Andreu García, Pablo
A1 Jiménez Cantizano, Ana Concepción
A1 Sancho Galán, Pau
A1 Palacios Macías, Víctor Manuel
A1 Castro Mejías, Remedios
A1 Amores Arrocha, Antonio
A2 Ingeniería Química y Tecnología de Alimentos
A2 Química Analítica
K1 sweet wine
K1 grape skin
K1 alcoholic fermentation
K1 Pedro Ximénez
K1 overripe
AB Due to global warming and the effects associated with it, the wine industry is facing important challenges during the winemaking process and the production of high-quality wines. In this study, mistelas and naturally sweet wines were produced with the ‘Pedro Ximénez’ grapevine cultivar, overripened by sun drying and fermented with and without the presence of grape skins. Some oenological parameters related to alcoholic fermentation and low-molecular-weight polyphenols and furans were considered. Naturally sweet wines with skins presence showed a higher value of viable biomass than those with grape skins absence. However, in terms of density and ethanol production, sweet wines with grape skins absence presented lower and higher values, respectively, than the other elaborations. No significant differences in the organic acids and low-molecular-weight polyphenols and furans contents, with respect to the presence or absence of grape skins, were observed. In this sense, this research proves that the production of sweet wines from sun-dried grapes with the presence/absence of grape skins during alcoholic fermentation could be a possible choice in areas where agro-climatic conditions make it possible.
PB MDPI
SN 2073-4395
YR 2023
FD 2023-10-25
LK http://hdl.handle.net/10498/30212
UL http://hdl.handle.net/10498/30212
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 25-may-2026