Proceedings of Macrowine 2021

AIM: Valpolicella is a renowned Italian wine-producing region (Paronetto, 1981). Wines produced in its different sub-regions are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity

AIM: Pre-fermentative fining is one of the central steps of white wine production. Mainly aiming at reducing the levels of suspended solids, juice fining can also assist in reducing the content of oxidizable phenolics and therefore the susceptibility of juice to oxidation.

AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.

AIM: Grape flavanols are involved in wine quality markers such as in-mouth sensations and colour stability.