Experimental vinification of withered grapes of Vitis vinifera “Muscat of Alexandria”
The objective of the present work is to investigate wine produced from dehydrated grapes and vinified according to classical Roman manuals.
METHODS – Locally produced Muscat of Alexandria’s grapes were used for the sweet wine production, grown in the experimental vineyard of Instituto Superior de Agronomia (Lisbon, Portugal). The grapes were harvested manually slightly over-ripe and subjected to greenhouse drying. After 7-10 days dried grapes were transported to an experimental winery for various operations (e.g., grape weighing, sorting, crushing/destemming). Several maceration protocols were used comprising the addition of saltwater and white wine to whole bunches or destemmed grapes. Fermentation was conducted with the addition of commercial yeast. The standard physico-chemical parameters of wines were determined according to the OIV standards.