ArticleFoods (Basel, Switzerland)2021
Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Phenolic Evolution During Extended Skin Contact: Effects of Harvest Maturity on "Orange" Wine Composition and Color.Foods (Basel, Switzerland) · 2026Article
- Maceration in White Winemaking: Enhancing Phenolics, Volatile Aromas and Sensory Characteristics of Chardonnay and Italian Riesling Wines.Molecules (Basel, Switzerland) · 2026Article
- Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines.Foods (Basel, Switzerland) · 2026Article
- Effects ofFood chemistry: X · 2025Article
- Microwave-assisted alkaline pretreatment of white grape pomace for the production of bioethanol.RSC advances · 2025Article
- The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region.Foods (Basel, Switzerland) · 2024Article
- Soil Microbial Communities and Wine Terroir: Research Gaps and Data Needs.Foods (Basel, Switzerland) · 2024Article
- Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques.Foods (Basel, Switzerland) · 2022Article
- The Impact of the Fermentation Strategy on the Flavour Formation ofFoods (Basel, Switzerland) · 2021Article
- Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone.Foods (Basel, Switzerland) · 2021Article
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4 authors.
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Abstract
The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an unbalanced composition. However, this climatic trend could be exploited to produce other types of wine. In this sense, the increase in temperature could be used to produce wines with overripe grapes. In this regard, the aim of this research work is to evaluate the influence of different degrees and techniques of grape over-ripening to produce wines with the presence or absence of its skins during alcoholic fermentation. To this end, a physicochemical characterization of grape musts and wines obtained from overripe grapes and the monitoring of their fermentation has been performed. Over-ripening grapes by sun-drying has been established as a viable technique viability, producing musts and wines with unique physicochemical and sensory characteristics. In view of the above, it is considered that the production of wines from overripe grapes and in the presence or absence of grape skins is a viable approach to make new white wines taking advantage of the conditions imposed by climate change in a warm climate zone and meet the trends and expectations of current wine consumers.
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