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Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines

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Abstract

Two wines, obtained respectively from Greco grapes submitted to (a) a traditional vinification in white and (b) a vinification including cryomaceration under reductive conditions, were aged for 12 months in glass container and in 3 types of amphorae (raw, glazed, and engobe). The wines obtained by cryomaceration under reductive conditions showed the highest phenolic contents both at racking and after aging. The phenolic contents decreased with aging and proanthocyanidins exhibited the greatest decrease. Antiradical/antioxidant activity at racking and after aging was higher in cryomacerated than in traditional wines. Antioxidant activity was not affected by the type of container. Volatile acids and esters decreased with aging, while alcohols, hydrocarbons, and aromatics increased. According to the principal component analysis (PCA) of results from conventional analyses and antioxidants, the wines were homogeneously grouped as a function of the vinification method applied. The PCA of volatile compounds allows to better emphasize the differences, grouping the data into three clusters according to the type of containers.

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Authors and Affiliations

  1. Dipartimento di Scienze Agrarie, Degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli, 25, 71122, Foggia, Italy

    Antonietta Baiano, Annalisa Mentana, Gabriella Varva & Maurizio Quinto

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  1. Antonietta Baiano
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  2. Annalisa Mentana
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  3. Gabriella Varva
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  4. Maurizio Quinto
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Correspondence to Antonietta Baiano.

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Baiano, A., Mentana, A., Varva, G. et al. Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines. Eur Food Res Technol 243, 1667–1680 (2017). https://doi.org/10.1007/s00217-017-2874-6

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  • DOI: https://doi.org/10.1007/s00217-017-2874-6

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