In this work, after illustrating experimental results about the evolution of free and bound aroma compounds during sound grapes dehydration in different conditions, and about the odorants characteristics of some wines obtained by this kind of grapes, we will discuss about the winemaking practices encouraging the release and the preservation of these aromas from dehydrated grapes to wine, as suitable means for the making of products characterized by complex and specific aroma.
Odorants characterization of dehydrated grapes and corresponding wines, and management of vinification and stabilization to preserve aroma / Piombino, Paola; Genovese, Alessandro; Moio, Luigi. - (2012), pp. 72-80. (Intervento presentato al convegno XXXV Word Congress of Vine and Wine tenutosi a Izmir (Turkey) nel June 17-20).
Odorants characterization of dehydrated grapes and corresponding wines, and management of vinification and stabilization to preserve aroma
PIOMBINO, Paola;GENOVESE, Alessandro;MOIO, LUIGI
2012
Abstract
In this work, after illustrating experimental results about the evolution of free and bound aroma compounds during sound grapes dehydration in different conditions, and about the odorants characteristics of some wines obtained by this kind of grapes, we will discuss about the winemaking practices encouraging the release and the preservation of these aromas from dehydrated grapes to wine, as suitable means for the making of products characterized by complex and specific aroma.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
