ArticleMolecules (Basel, Switzerland)2020
Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed, 28 citations in OpenAlex.
- Modulating the Chemical and Sensory Profile of Avgoustiatis Grapes (Foods (Basel, Switzerland) · 2026Article
- Aromatic Characterisation ofBiomolecules · 2024Article
- Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin.Journal of agricultural and food chemistry · 2024Article
- Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration.Frontiers in plant science · 2023Article
- Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.Foods (Basel, Switzerland) · 2022Article
- Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation.Foods (Basel, Switzerland) · 2021Article
- Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of theMolecules (Basel, Switzerland) · 2021Article
- Postharvest Water Loss of Wine Grape: When, What and Why.Metabolites · 2021Review
- Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines.Molecules (Basel, Switzerland) · 2021Article
- Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food".Molecules (Basel, Switzerland) · 2020Article
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Authors and funding
7 authors at 1 institution in 1 country.
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Abstract
Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired characteristics is therefore a challenging opportunity. The effects of two different withering technologies, post-harvest or on-vine with blocked sap vessel flow, on the volatile profile of young and aged Corvina red wines was investigated. The results showed that modulation of wine aroma due to the withering process is associated with fermentative metabolites, such as esters, higher alcohols, and acids, as well as grape-related compounds such as C6 alcohols, terpenes and norisoprenoids. Significant differences were also found by comparing the two withering techniques. Post-harvest in a traditional "fruttaio" warehouse wines showed higher content of ethyl acetate, ethyl butanoate, β-citronellol and 3-oxo-α-ionol, whereas post-harvest withering on-vine increased β-damascenone in wines. The type of withering technique has an influence on the evolution of some aroma compounds during the aging of wine, among them linalool, (
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