RT journal article
T1 Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques
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 grape over-ripening
K1 alcoholic fermentation
K1 warm climate
K1 climate change
K1 wine aroma
K1 volatile compounds
K1 gas chromatography
AB Grape over-ripening is a technique that has historically been used for the production ofwhite wines in southern Spain. However, this technique is still widely used for the production ofsweet wines. In this study and after recently proving the feasibility of making dry white wines fromoverripe grapes with and without the presence of grape skin in a warm climate zone, the sensorycharacterization and analysis of the major and minor volatile compounds in dry white wines madefrom overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying andclimatic chamber drying) were studied for two different periods of time (48 and 96 h), as has thepresence of grape skins during alcoholic fermentation. Grape over-ripening implies modificationsin the composition of both the major and minor volatile compounds in wines. In terms of sensoryanalysis, wines with a similar profile were obtained year-on-year. The results of the preference testshow that the wines made from grapes that had been over-ripened in the sun for 96 h were preferredby the tasting panel for both vintages. Thus, grape over-ripening under the sun could be consideredas a resilience and adaptation technique for increased temperature conditions during the ripeningseason caused by the effects of climate change.
PB MDPI
SN 2304-8158
YR 2022
FD 2022-02
LK http://hdl.handle.net/10498/26565
UL http://hdl.handle.net/10498/26565
LA eng
NO This research was funded by PALOMINOSWINES research contract, fund number OT2018-093.
DS Repositorio Institucional de la Universidad de Cádiz
RD 12-nov-2026