Traditional Georgian wines are produced using long-time skin contact, often in jars of clay in absence of sulfur dioxide and other adjuvants. Long-time skin maceration white wines are recently produced at industrial level also in Italy to extract more antioxidant phenolic compounds and obtain a possible different taste and varietal flavor development by aging in quite stable conditions. The consumers, even if rather skeptic for the sensory wine character, judge with an emotional appeal these ‘interesting’ wines. The present research involves mostly wines produced from the Garganega grape variety, which is spread in the Veneto region in northern Italy and it is used to obtain the renowned Soave white wine. Applying SPE and HS-SPME GC-MS analyses on the free fraction of wine as such we investigated the free aroma variation and compared the products from the typical free-run vinification with those obtained via a skin maceration of several months. Particular attention has been paid to the prefermentative and varietal compound as C6-alcohols, monoterpenols, benzenoids and norisprenoids, as so as to fermentation derived substances like hydroxyalkyl ethyl esters, lactones, amides, furanols, aryl alcohols like tyrosol and tryptophol, HCA derived ethyl esters, some sulfur compounds, etc. An important increment of some of these compounds has been already observed in long-time skin fermented wines and some of this variations can be connected to sensorial nuances in agreement with what is reported in the literature. All the wines have been submitted to descriptive profiling and preference tests. Finally, this ‘ancient’ vinification method could offer an interesting chance – depending on the variety characteristics – for preparing ‘unusual’, properly aged products.
Evaluation of the Impact of an Archaic Protocol on White Wine Free Aroma CompoundsFlavor Chemistry of Wine and Other Alcoholic Beverages
FERRARINI, Roberto
2012-01-01
Abstract
Traditional Georgian wines are produced using long-time skin contact, often in jars of clay in absence of sulfur dioxide and other adjuvants. Long-time skin maceration white wines are recently produced at industrial level also in Italy to extract more antioxidant phenolic compounds and obtain a possible different taste and varietal flavor development by aging in quite stable conditions. The consumers, even if rather skeptic for the sensory wine character, judge with an emotional appeal these ‘interesting’ wines. The present research involves mostly wines produced from the Garganega grape variety, which is spread in the Veneto region in northern Italy and it is used to obtain the renowned Soave white wine. Applying SPE and HS-SPME GC-MS analyses on the free fraction of wine as such we investigated the free aroma variation and compared the products from the typical free-run vinification with those obtained via a skin maceration of several months. Particular attention has been paid to the prefermentative and varietal compound as C6-alcohols, monoterpenols, benzenoids and norisprenoids, as so as to fermentation derived substances like hydroxyalkyl ethyl esters, lactones, amides, furanols, aryl alcohols like tyrosol and tryptophol, HCA derived ethyl esters, some sulfur compounds, etc. An important increment of some of these compounds has been already observed in long-time skin fermented wines and some of this variations can be connected to sensorial nuances in agreement with what is reported in the literature. All the wines have been submitted to descriptive profiling and preference tests. Finally, this ‘ancient’ vinification method could offer an interesting chance – depending on the variety characteristics – for preparing ‘unusual’, properly aged products.
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