The aim of this work was to evaluate and compare the impact of three different types of winemaking of Fumin grapes in which the individual or combined effects of pre-fermentative and post-fermentative maceration, barrique and steel aging, malolactic fermentation and microoxygenation were tested. The sensory profiling of the wines obtained as well as the changes occurring in the chemical composition, colour parameters, polyphenol and aroma compounds, volatile phenols and biogenic amines were determined according to O.I.V. methods and metabolomic approaches thorough UPLC-MS.
Domeneghetti, D., Valentini, S., Barmaz, A., De Faveri, D. M., Colangelo, D., Lambri, M., Enological evaluation of the attitude of the grapevine Fumin to give varietal wines, Abstract de <<In Vino Analytica Scientia Symposium.>>, (Mezzacorona (TN), 14-17 July 2015 ), N/A, Trento 2015: 227-227 [http://hdl.handle.net/10807/71373]
Enological evaluation of the attitude of the grapevine Fumin to give varietal wines
Domeneghetti, Daniele;De Faveri, Dante Marco;Colangelo, Donato;Lambri, Milena
2015
Abstract
The aim of this work was to evaluate and compare the impact of three different types of winemaking of Fumin grapes in which the individual or combined effects of pre-fermentative and post-fermentative maceration, barrique and steel aging, malolactic fermentation and microoxygenation were tested. The sensory profiling of the wines obtained as well as the changes occurring in the chemical composition, colour parameters, polyphenol and aroma compounds, volatile phenols and biogenic amines were determined according to O.I.V. methods and metabolomic approaches thorough UPLC-MS.
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