Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties

Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties

In winemaking, the use of stems during fermentation is rarely employed due to some undesirable side effects. While the effect of fresh stems on wine is extensively studied, to date limited information is available about the effect of dried stems. This study aimed to investigate the impact of dried s...

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Bibliographic Details
Main Authors: Giovanni Luzzini, Loris Colognato, Leonardo Vanzo, Jessica Anahi Samaniego Solis, Naíssa Prévide Bernardo, Rosario Pascale, Beatrice Perina, Giacomo Cristanelli, Maurizio Ugliano, Davide Slaghenaufi
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Fermentation
Subjects:
withered grapes
Valpolicella
GC-MS
dried stems
methanethiol
C<sub>6</sub> alcohols
Online Access:https://www.mdpi.com/2311-5637/11/1/18
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