The effect of in-amphorae aging on oenological parameters,phenolic profile and volatile composition of Minutolo white wine |
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| Affiliation: | 1. Dipartimento di Scienze Agrarie, degli Alimenti e dell''Ambiente, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy;2. Dipartimento di Chimica, Università degli Studi di Bari “Aldo Moro”, Via Orabona, 4, 70126 Bari, Italy;1. The University of British Columbia, Okanagan, Department of Biology, 3333 University Way, Kelowna, BC VIV 1V7, Canada;2. Quails'' Gate Estate Winery, 3303 Boucherie Rd., Westbank, BC V1Z 2H3, Canada |
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| Abstract: | A wine was obtained from cryomacerated Minutolo grapes under reductive conditions and aged for 12 months in glass container and in 3 types of amphorae. After aging, wines in glass containers showed the highest alcohol content, volatile acidity, dissolved oxygen, concentrations of aromatics, alcohols, and esters and by the lowest contents of enols and terpenes. They also showed the highest decrease of flavonoids, hydroxycinnamoyl tartaric acids, and procyanidins. Wines in raw amphorae showed the dramatic decrease of flavonoids and flavans reactive with vanillin. The highest antioxidant activity was exhibited by wines in engobe amphorae, while the lowest values were showed by the wines in glass containers and glazed amphorae. Caftaric acid and procyanidin B3 decreased in wine aged under glass while epicatechin mainly reduced in raw amphorae.According to the Principal Component Analysis, the wines resulted homogeneously grouped as a function of the type of container in which were aged. |
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