RT journal article
T1 Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone
A1 Sancho Galán, Pau
A1 Amores Arrocha, Antonio
A1 Palacios Macías, Víctor Manuel
A1 Jiménez Cantizano, Ana Concepción
A2 Ingeniería Química y Tecnología de Alimentos
K1 over-ripening
K1 alcoholic fermentation
K1 white wine
K1 warm climate
K1 yeast
K1 viticulture
K1 climate change
AB The current trend of rising temperatures and sun irradiation associated to climate change ispushing traditional grape-producing areas with a warm climate towards a very accelerated ripening,leading to earlier harvesting dates and grape must with an unbalanced composition. However,this climatic trend could be exploited to produce other types of wine. In this sense, the increase intemperature could be used to produce wines with overripe grapes. In this regard, the aim of thisresearch work is to evaluate the influence of different degrees and techniques of grape over-ripeningto produce wines with the presence or absence of its skins during alcoholic fermentation. To this end,a physicochemical characterization of grape musts and wines obtained from overripe grapes and themonitoring of their fermentation has been performed. Over-ripening grapes by sun-drying has beenestablished as a viable technique viability, producing musts and wines with unique physicochemicaland sensory characteristics. In view of the above, it is considered that the production of wines fromoverripe grapes and in the presence or absence of grape skins is a viable approach to make new whitewines taking advantage of the conditions imposed by climate change in a warm climate zone andmeet the trends and expectations of current wine consumers.
PB MDPI
SN 2304-8158
YR 2021
FD 2021-07
LK http://hdl.handle.net/10498/25601
UL http://hdl.handle.net/10498/25601
LA eng
NO This researchwas funded by PALOMINOSWINES research contract, fund number OT2018-093.
DS Repositorio Institucional de la Universidad de Cádiz
RD 22-sep-2026