Management of vinification and stabilization to preserve aroma characteristic of dehydrated grape

Modern enology is not based on a single approach, but on the adaptation of winemaking practices to the compositional peculiarity of a grape variety and to the 'wine design' intended by the winemaker. This chapter is an example of a proper interpretation of this concept of enology, where the main goal is to produce a wine that best expresses the sensory qualities of a particular grape variety. It provides an overview of the current knowledge available to optimize the management of vinification and stabilization to preserve the aroma characteristic of dehydrated grapes. In particular, it describes how the main stages of winemaking can be enhanced in order to maximize the extraction and preservation of free and bound aromas from dehydrated grapes. The main stages of winemaking include pre-fermentation, fermentation and maturation.