Journal article published in Food Chemistry, volume 465, pp. 142058.

Authors: Camilla De Paolis, Andrea Zava, Maria Alessandra Paissoni, Susana Río Segade, Giulia Motta, Domen Škrab, Sofia Beria D’Argentina, Lorenzo Ferrero, Simone Giacosa, Vincenzo Gerbi and Luca Rolle.

Abstract

Cold liquid stabulation aims to extract valuable compounds from grape lees before juice clarification. In this study, 7, 14, and 21 days of lees contact were tested on aroma-neutral ‘Arneis’ and ‘Cortese’ grape juices vs control. Basic parameters, colour, polyphenols, antioxidant capacity, and volatile organic compounds were assessed throughout winemaking. Wine sensory analysis was performed. The produced wines did not differ in terms of colour and show limited differences in polyphenols, not influencing astringency and bitterness. Variety and treatment length influenced free and glycosylated volatile organic compounds. Free terpenes increased in the 21-day treated ‘Arneis’ wine (+67 %). Lower free esters in ‘Arneis’ with 14 days of stabulation were found (−10 %). On the contrary, higher values of individual esters were found in 14 and 21-day treated ‘Cortese’ wines, but these showed lower free C6 (−12 %) and sulphur compounds (−23 % and − 24 %, respectively), and higher overall wine quality with respect to non-stabulated wine.

Key words Pre-fermentative techniques, Maceration sur bourbes, Volatile organic compounds, Arneis, Cortese, Sensory analysis

BibTeX entry: click to show

@article{
	2318_2032328,
	url = {https://hdl.handle.net/2318/2032328},
	author = {De Paolis, Camilla and Zava, Andrea and Paissoni, Maria Alessandra and Río Segade, Susana and Motta, Giulia and Škrab, Domen and Beria D'Argentina, Sofia and Ferrero, Lorenzo and Giacosa, Simone and Gerbi, Vincenzo and Rolle, Luca},
	title = {Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties},
	year = {2025},
	journal = {Food Chemistry},
	volume = {465},
	abstract = {Cold liquid stabulation aims to extract valuable compounds from grape lees before juice clarification. In this study, 7, 14, and 21 days of lees contact were tested on aroma-neutral ‘Arneis’ and ‘Cortese’ grape juices vs control. Basic parameters, colour, polyphenols, antioxidant capacity, and volatile organic compounds were assessed throughout winemaking. Wine sensory analysis was performed. The produced wines did not differ in terms of colour and show limited differences in polyphenols, not influencing astringency and bitterness. Variety and treatment length influenced free and glycosylated volatile organic compounds. Free terpenes increased in the 21-day treated ‘Arneis’ wine (+67 \%). Lower free esters in ‘Arneis’ with 14 days of stabulation were found (−10 \%). On the contrary, higher values of individual esters were found in 14 and 21-day treated ‘Cortese’ wines, but these showed lower free C6 (−12 \%) and sulphur compounds (−23 \% and − 24 \%, respectively), and higher overall wine quality with respect to non-stabulated wine.},
	keywords = {Pre-fermentative techniques, Maceration sur bourbes, Volatile organic compounds, Arneis, Cortese, Sensory analysis},
	doi = {10.1016/j.foodchem.2024.142058},
	pages = {142058},
}

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