Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the <i>Vitis v.</i> Corvina Grape and the Sensory Profile of Amarone Wines

Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the <i>Vitis v.</i> Corvina Grape and the Sensory Profile of Amarone Wines

In the Valpolicella area (Verona, Italy) <i>Vitis vinifera</i> cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about 30% of the berry weight is los...

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Bibliographic Details
Main Authors: Diego Tomasi, Andrea Lonardi, Davide Boscaro, Tiziana Nardi, Christine Mayr Marangon, Mirko De Rosso, Riccardo Flamini, Lorenzo Lovat, Giovanni Mian
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Molecules
Subjects:
post-harvest
grape
wine
withering
stilbenes
aroma
Online Access:https://www.mdpi.com/1420-3049/26/17/5198

Internet

https://www.mdpi.com/1420-3049/26/17/5198

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