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Effects of off‐vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine
Author(s) -
Piombino Paola,
Genovese Alessandro,
Gambuti Angelita,
Lamorte Simona Antonella,
Lisanti Maria Tiziana,
Moio Luigi
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02126.x
Subject(s) - wine , winemaking , chemistry , vine , terpene , food science , horticulture , biology , organic chemistry
Summary This study evaluated the impact on free and bound volatiles of Malvasia delle Lipari passito wine of two transformation variables at different stages of the winemaking process: different sun exposures of post‐harvested grapes during drying and pre‐fermentative cryomaceration. Wine volatiles were analysed by solid‐phase extraction/GC‐MS (gas‐chromatography/mass spectrometry) and odour by sensory descriptive analysis. The off‐vine bunches dried in shaded conditions (MLsh wine) and juice cryomaceration (6 °C, 12 h) of the dried grapes (MLc wine), both significantly affected the volatiles of Malvasia delle Lipari traditionally produced (MLs wine). The MLsh wine was richest (67%) in free volatiles. Total bound terpenoids had a higher level in the MLsh wine (20%). Total free volatiles of the cryomacerated wine (MLc) were higher (45%) than those of MLs. Total bound volatiles were 36% higher in the cryomacerated sample. Sensory analysis showed that compositional differences of the wine volatiles reflected on their odour character.