Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques
Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe gra...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/4/509 |
| _version_ | 1797480360730165248 |
|---|---|
| author | Pau Sancho-Galán Antonio Amores-Arrocha Víctor Palacios Ana Jiménez-Cantizano |
| author_facet | Pau Sancho-Galán Antonio Amores-Arrocha Víctor Palacios Ana Jiménez-Cantizano |
| author_sort | Pau Sancho-Galán |
| collection | DOAJ |
| description | Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying and climatic chamber drying) were studied for two different periods of time (48 and 96 h), as has the presence of grape skins during alcoholic fermentation. Grape over-ripening implies modifications in the composition of both the major and minor volatile compounds in wines. In terms of sensory analysis, wines with a similar profile were obtained year-on-year. The results of the preference test show that the wines made from grapes that had been over-ripened in the sun for 96 h were preferred by the tasting panel for both vintages. Thus, grape over-ripening under the sun could be considered as a resilience and adaptation technique for increased temperature conditions during the ripening season caused by the effects of climate change. |
| first_indexed | 2024-03-09T21:58:41Z |
| format | Article |
| id | doaj.art-70a4c4a845a1481cbb6873de6820fe28 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:58:41Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-70a4c4a845a1481cbb6873de6820fe282023-11-23T19:53:00ZengMDPI AGFoods2304-81582022-02-0111450910.3390/foods11040509Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different TechniquesPau Sancho-Galán0Antonio Amores-Arrocha1Víctor Palacios2Ana Jiménez-Cantizano3Department of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, P.O. Box 40, 11510 Puerto Real, SpainDepartment of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, P.O. Box 40, 11510 Puerto Real, SpainDepartment of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, P.O. Box 40, 11510 Puerto Real, SpainDepartment of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, P.O. Box 40, 11510 Puerto Real, SpainGrape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying and climatic chamber drying) were studied for two different periods of time (48 and 96 h), as has the presence of grape skins during alcoholic fermentation. Grape over-ripening implies modifications in the composition of both the major and minor volatile compounds in wines. In terms of sensory analysis, wines with a similar profile were obtained year-on-year. The results of the preference test show that the wines made from grapes that had been over-ripened in the sun for 96 h were preferred by the tasting panel for both vintages. Thus, grape over-ripening under the sun could be considered as a resilience and adaptation technique for increased temperature conditions during the ripening season caused by the effects of climate change.https://www.mdpi.com/2304-8158/11/4/509grape over-ripeningalcoholic fermentationwarm climateclimate changewine aromavolatile compounds |
| spellingShingle | Pau Sancho-Galán Antonio Amores-Arrocha Víctor Palacios Ana Jiménez-Cantizano Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques Foods grape over-ripening alcoholic fermentation warm climate climate change wine aroma volatile compounds |
| title | Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques |
| title_full | Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques |
| title_fullStr | Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques |
| title_full_unstemmed | Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques |
| title_short | Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques |
| title_sort | volatile composition and sensory characterization of dry white wines made with overripe grapes by means of two different techniques |
| topic | grape over-ripening alcoholic fermentation warm climate climate change wine aroma volatile compounds |
| url | https://www.mdpi.com/2304-8158/11/4/509 |
| work_keys_str_mv | AT pausanchogalan volatilecompositionandsensorycharacterizationofdrywhitewinesmadewithoverripegrapesbymeansoftwodifferenttechniques AT antonioamoresarrocha volatilecompositionandsensorycharacterizationofdrywhitewinesmadewithoverripegrapesbymeansoftwodifferenttechniques AT victorpalacios volatilecompositionandsensorycharacterizationofdrywhitewinesmadewithoverripegrapesbymeansoftwodifferenttechniques AT anajimenezcantizano volatilecompositionandsensorycharacterizationofdrywhitewinesmadewithoverripegrapesbymeansoftwodifferenttechniques |