In the last years, in order to improve the quality of white wines, prefermentative maceration of grapes realized by the direct contact of fruits crushed with a cryogen (prefermentative cryomaceration), is having a great success on world-wide scale, particularly in hot weather region. The objective of this study was to evaluate the best working conditions to be utilised to improve a wine making technology (cryomaceration) to produce wines characterised by high qualitative level and an elevated degree of safety. To put in evidence the possible differences on must and wines produced, grapes coming from the same vineyard was macerated at low temperatures utilising both an heath exchanger than the direct addition of CO2,solid, and the obtained results was compared with that obtained by traditional wine making. The final wines obtained by different operative modalities utilised during prefermentation cold maceration were significantly different according to their phenolic composition, volatile acidity and total -amino nitrogen content. On the basis of the experimental results, the cryomaceration of musts can be considered a prefermentation treatment which allows to obtain high quality white wines, making them more equilibrated, rich of phenolic substances and characterised by a significant flavour so to make them strongly related to their production area (terroir) and then easily identifiable by consumers. Moreover these products could be characterised by an elevated safety grade due to the strong reduction of an additive like SO2 which is less than ever tolerate by consumers.

Prefermentative cryomaceration to produce high quality wines from Sangiovese grapes

VENTURI, FRANCESCA;ZINNAI, ANGELA;ANDRICH, GIANPAOLO
2008-01-01

Abstract

In the last years, in order to improve the quality of white wines, prefermentative maceration of grapes realized by the direct contact of fruits crushed with a cryogen (prefermentative cryomaceration), is having a great success on world-wide scale, particularly in hot weather region. The objective of this study was to evaluate the best working conditions to be utilised to improve a wine making technology (cryomaceration) to produce wines characterised by high qualitative level and an elevated degree of safety. To put in evidence the possible differences on must and wines produced, grapes coming from the same vineyard was macerated at low temperatures utilising both an heath exchanger than the direct addition of CO2,solid, and the obtained results was compared with that obtained by traditional wine making. The final wines obtained by different operative modalities utilised during prefermentation cold maceration were significantly different according to their phenolic composition, volatile acidity and total -amino nitrogen content. On the basis of the experimental results, the cryomaceration of musts can be considered a prefermentation treatment which allows to obtain high quality white wines, making them more equilibrated, rich of phenolic substances and characterised by a significant flavour so to make them strongly related to their production area (terroir) and then easily identifiable by consumers. Moreover these products could be characterised by an elevated safety grade due to the strong reduction of an additive like SO2 which is less than ever tolerate by consumers.
2008
Venturi, Francesca; Zinnai, Angela; Andreotti, A.; Andrich, Gianpaolo
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/183752
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