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Research Article

Volatile Organic Compounds in Sweet Passito Wines as Markers of Grape Dehydration/Withering/Drying Process

Andrea Bellincontro, Matteo Pollon, Susana Río Segade, Luca Rolle, Fabio Mencarelli
Am J Enol Vitic. April 2021 72: 152-163; published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20034
Andrea Bellincontro
1DIBAF, University of Tuscia, Via De Lellis, 01100 Viterbo, Italy;
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Matteo Pollon
2DISAFA, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy;
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Susana Río Segade
2DISAFA, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy;
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Luca Rolle
2DISAFA, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy;
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Fabio Mencarelli
3DAFE, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
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  • For correspondence: fabio.mencarelli@unipi.it
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Abstract

Twenty-four sweet Passito wines from Italy were analyzed through gas chromatography-mass spectrometry. Apart from the vinification process, which was unknown, the Passito wines differed in the water loss technique used, the grape variety, and the latitude/orography of provenance. Two volatile organic compound markers, ethyl acetate and furfural, were identified, characterizing wines produced with the technique of Vin Santo, wines from sun drying, and wines from late harvest. These compounds were found at low concentrations in wines produced with grapes dehydrated in “fruttaio” (closed facility), under controlled or uncontrolled conditions. Wines from Muscat varieties had more esters and terpenes, but the wines produced from grapes dehydrated in fruttaio in North Italy, particularly those grown on high mountains, had more than Muscat wines produced in South Italy or using sun drying. Primary and secondary aroma compounds are reported for each wine. A controlled environment during dehydration, preferably at low temperature, better preserves the aroma of grapes for wine production.

  • aroma compounds
  • grape water loss
  • postharvest technique
  • thermo-hygrometric conditions
  • variety
  • Received May 2020.
  • Revision received September 2020.
  • Accepted November 2020.
  • Copyright © 2021 by the American Society for Enology and Viticulture. All rights reserved.
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Volatile Organic Compounds in Sweet Passito Wines as Markers of Grape Dehydration/Withering/Drying Process
Andrea Bellincontro, Matteo Pollon, Susana Río Segade, Luca Rolle, Fabio Mencarelli
Am J Enol Vitic.  April 2021  72: 152-163;  published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20034

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Volatile Organic Compounds in Sweet Passito Wines as Markers of Grape Dehydration/Withering/Drying Process
Andrea Bellincontro, Matteo Pollon, Susana Río Segade, Luca Rolle, Fabio Mencarelli
Am J Enol Vitic.  April 2021  72: 152-163;  published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20034
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