ArticleFoods (Basel, Switzerland)2025
Influence of Aging Technologies on the Volatile Profile Composition of Carignano
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Correlating Chemical Fingerprint to Sensory Evaluation: A Four-Vintage Study (2017-2020) of Xinomavro Red Wine.Foods (Basel, Switzerland) · 2026Article
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8 authors.
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Abstract
Wine aroma is the result of the association of numerous volatile and non-volatile compounds belonging to the grapes, the fermentation, and aging process. During aging, wines complete their complex composition, and many aromas emerge. Therefore, aging represents a fundamental step to obtaining high-quality wines. Aromas belong directly to the odorless precursor in grapes or to the aging technology used. Analyses have been performed on wines obtained from the cv Carignano subjected to four aging technologies: stainless-steel tank, plastic vat, concrete vat, and oak barrel. GC/FID and GC/MS analysis allowed the identification of 78 significant compounds belonging to eight different chemical classes. Volatile composition in the various containers was assessed at two levels: chemical classes and individual compounds. At 12 months, plastic vats had the highest increase in the total VOC concentration (
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