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...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/1/18 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832588493468991488 |
|---|---|
| author | Giovanni Luzzini Loris Colognato Leonardo Vanzo Jessica Anahi Samaniego Solis Naíssa Prévide Bernardo Rosario Pascale Beatrice Perina Giacomo Cristanelli Maurizio Ugliano Davide Slaghenaufi |
| author_facet | Giovanni Luzzini Loris Colognato Leonardo Vanzo Jessica Anahi Samaniego Solis Naíssa Prévide Bernardo Rosario Pascale Beatrice Perina Giacomo Cristanelli Maurizio Ugliano Davide Slaghenaufi |
| author_sort | Giovanni Luzzini |
| collection | DOAJ |
| description | 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 stems on the chemical and sensory profile of passito wines. Four withered grape varieties were selected for winemaking: three red and one white from the Verona area. Grapes were fermented with and without withered stems. A major impact on enological parameters, in particular pH and total polyphenols, was observed. In terms of volatile compounds, no release of C<sub>6</sub> alcohols—compounds with undesirable herbaceous odors—was detected. Varietal-dependent release of 3-isobutyl-2-methoxypyrazine (IBMP) was also observed; however in most cases, the content was below the odor threshold. Furthermore, dried stems significantly decreased methanethiol content, likely due to adsorption phenomena. Minor differences were observed in acetate esters, terpenes, and norisoprenoids, though these were not consistent across all wine types. From a sensory point of view, a significant variety-dependent effect was observed, mostly due to IBMP, ethyl acetate, and β-damascenone. |
| format | Article |
| id | doaj-art-8a4a9194d56b4ed4a4c2d7084e0b754e |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-8a4a9194d56b4ed4a4c2d7084e0b754e2025-01-24T13:32:04ZengMDPI AGFermentation2311-56372025-01-011111810.3390/fermentation11010018Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto VarietiesGiovanni Luzzini0Loris Colognato1Leonardo Vanzo2Jessica Anahi Samaniego Solis3Naíssa Prévide Bernardo4Rosario Pascale5Beatrice Perina6Giacomo Cristanelli7Maurizio Ugliano8Davide Slaghenaufi9Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyDepartment of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyDepartment of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyDepartment of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyDepartment of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyDepartment of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyDepartment of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyDepartment of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyDepartment of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyDepartment of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, ItalyIn 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 stems on the chemical and sensory profile of passito wines. Four withered grape varieties were selected for winemaking: three red and one white from the Verona area. Grapes were fermented with and without withered stems. A major impact on enological parameters, in particular pH and total polyphenols, was observed. In terms of volatile compounds, no release of C<sub>6</sub> alcohols—compounds with undesirable herbaceous odors—was detected. Varietal-dependent release of 3-isobutyl-2-methoxypyrazine (IBMP) was also observed; however in most cases, the content was below the odor threshold. Furthermore, dried stems significantly decreased methanethiol content, likely due to adsorption phenomena. Minor differences were observed in acetate esters, terpenes, and norisoprenoids, though these were not consistent across all wine types. From a sensory point of view, a significant variety-dependent effect was observed, mostly due to IBMP, ethyl acetate, and β-damascenone.https://www.mdpi.com/2311-5637/11/1/18withered grapesValpolicellaGC-MSdried stemsmethanethiolC<sub>6</sub> alcohols |
| spellingShingle | Giovanni Luzzini Loris Colognato Leonardo Vanzo Jessica Anahi Samaniego Solis Naíssa Prévide Bernardo Rosario Pascale Beatrice Perina Giacomo Cristanelli Maurizio Ugliano Davide Slaghenaufi Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties Fermentation withered grapes Valpolicella GC-MS dried stems methanethiol C<sub>6</sub> alcohols |
| title | Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties |
| title_full | Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties |
| title_fullStr | Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties |
| title_full_unstemmed | Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties |
| title_short | Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties |
| title_sort | impact of dried stems on the chemical profile of passito wines a case study of four veneto varieties |
| topic | withered grapes Valpolicella GC-MS dried stems methanethiol C<sub>6</sub> alcohols |
| url | https://www.mdpi.com/2311-5637/11/1/18 |
| work_keys_str_mv | AT giovanniluzzini impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties AT loriscolognato impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties AT leonardovanzo impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties AT jessicaanahisamaniegosolis impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties AT naissaprevidebernardo impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties AT rosariopascale impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties AT beatriceperina impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties AT giacomocristanelli impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties AT mauriziougliano impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties AT davideslaghenaufi impactofdriedstemsonthechemicalprofileofpassitowinesacasestudyoffourvenetovarieties |