Conversion to mechanical management in vineyards maintains fruit

Amarone is an Italian red wine produced in the Valpolicella area, in north-eastern Italy. Due to its elaboration with withered grapes, Amarone is a rather unique example of dry red wine. However, there is very limited data so far concerning the volatile composition of commercial Amarone wines, which also undergo a cask aging of 2-4 years before release. The present work aims at characterizing the aroma composition of Amarone and to elucidate the relationships between chemical composition and sensory characters. The analysis of 17 Amarone commercial wines from the same vintage (2015) was carried out by means of Gas Chromatography-Mass Spectrometry (GC-MS) and extracted by Solid Phase Extraction (SPE) and Solid Phase Micro Extraction (SPME). In addition, the sampled wines were subjected to a sensory evaluation in the form of sorting task.RESULTS: 70 volatile compounds were successfully identified and quantified, 30 of which were present in concentrations above their odor thresholds in all the samples. Using the odor activity value (OAV), the compounds that potentially contribute to Amarone perceived aroma are b-damascenone, ethyl and isoamyl acetate, ethyl esters (hexanoate, octanoate, butanoate, 3-methybutanoate), 4-ethyl guaiacol, 3-methylbutanoic acid, dimethyl sulfide (DMS), eugenol, massoia lactone, 1,4-cineol, TDN, cis/trans-whisky lactone. In certain samples, high OAVs were also observed for 4-ethyl phenol and 1,8-cineole.Results from the sorting task sensory analysis showed three clusters formed.

Volatile organic compounds (VOCs) are very important for the characterisation and quality of the final white wine. An oenological practice to increase the extraction of aroma compounds is the cold pre-fermentative maceration [1,2], although it may also release phenolic compounds that confer darker chromatic traits to white wines, not appreciated by consumers. This practice could be improved by the use of enzymes in order to facilitate the release of the odorous molecules. In this study, the effect of different enzyme treatments during skin contact on the chromatic characteristics and volatile composition of white musts from four winegrape varieties was evaluated.

The climate change is afecting particulary to the South of Spain, with high temperatures. It is important to develop new strategies in order to mantain the quality of wines

En el presente trabajo se ha realizado un estudio comparativo entre los varietales tintos Listán negro y Negramolle en la Denominación de Origen Tacoronte-Acentejo. Se han determinado durante dos años

Grappa is the most important italian spirit and its production includes elements of history, tradition, and culture of the transalpine country. In accordance with EU laws, grappa is obtained from the fermentation and distillation of the pomace, eventually added with fermentation lees and water. Grappa is one of the richest fruit distillates in volatile compounds that confer to the product its characteristic flagrance. The aroma is largely due to the volatile compounds present in the raw materials, in particular alcohols, esters and carbonyl compounds formed during the alcoholic fermentation, but also to grape aromas such as terpenols and norisoprenoids, that confers grappa the distinctive floral scents.