Sancho-Galán Pau, Amores-Arrocha Antonio, Palacios Víctor, Jiménez-Cantizano Ana
Department of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, P.O. Box 40, 11510 Puerto Real, Spain.
Foods. 2022 Feb 10;11(4):509. doi: 10.3390/foods11040509.
Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying and climatic chamber drying) were studied for two different periods of time (48 and 96 h), as has the presence of grape skins during alcoholic fermentation. Grape over-ripening implies modifications in the composition of both the major and minor volatile compounds in wines. In terms of sensory analysis, wines with a similar profile were obtained year-on-year. The results of the preference test show that the wines made from grapes that had been over-ripened in the sun for 96 h were preferred by the tasting panel for both vintages. Thus, grape over-ripening under the sun could be considered as a resilience and adaptation technique for increased temperature conditions during the ripening season caused by the effects of climate change.
葡萄过度成熟是一种历史上用于西班牙南部白葡萄酒生产的技术。然而，这种技术仍广泛用于甜葡萄酒的生产。在本研究中，最近已证明在温暖气候区使用或不使用葡萄皮由过度成熟的葡萄酿造干白葡萄酒的可行性之后，首次呈现了由过度成熟的葡萄制成的干白葡萄酒中主要和次要挥发性化合物的感官特征及分析。研究了两种不同时间段（48小时和96小时）的两种过度成熟技术（日晒和气候箱干燥），以及酒精发酵过程中葡萄皮的存在情况。葡萄过度成熟意味着葡萄酒中主要和次要挥发性化合物的组成发生变化。在感官分析方面，逐年获得了具有相似特征的葡萄酒。偏好测试结果表明，品尝小组对两个年份中由日晒96小时的葡萄制成的葡萄酒更为青睐。因此，日晒下的葡萄过度成熟可被视为一种应对气候变化影响导致的成熟季节温度升高情况的适应技术。
