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South African
Wine Lab Association:

Aromatic Profile of White Sweet Semi-sparkling Wine from Malvasia di Candia Aromatica Grapes

G. Montevecchi1, F. Masino1,2,*, G. Vasile Simone2, E. Cerretti2, A. Antonelli1,2

Malvasia di Candia aromatica is an aromatic white grape (Vitis vinifera L.) cultivar that grows in the
Emilia-Romagna and Lombardy regions and is used for manufacturing sweet and dry white wines. A
study of the gas chromatography analysis of the aromatic profile was carried out during the winemaking
process for the production of a sweet semi-sparkling wine. At the end of the monitoring period, free
monoterpenic and fermentative compounds characterised the aromatic profile of the wine. Linalool and
nerol had a similar concentration, while the main fermentative compounds were the isoamyl alcohols,
2-phenylethanol, medium-chain fatty acids and their corresponding ethyl esters, and isoamyl acetate. All
these compounds showed increasing trends during the fermentation process. The amount of linalool at the
end of the monitoring period exceeded the threshold of perception, hence contributing to the floral scent
of the wine. The higher alcohols (concentration up to 200 mg/L) and their esters also made a pleasant
contribution to the aroma definition. Finally, the low temperature of fermentation helped to preserve
the varietal aroma and enhanced the production of fermentative compounds, with a corresponding
restraint of higher alcohols. This work is a first approach to a study of the sweet semi-sparkling wine (vino
frizzante) obtained from Malvasia di Candia aromatica grapes. A more detailed investigation is required to
understand how to improve the varietal and fermentative aromas of the wine.

Malvasia di Candia aromatica, white sweet semi-sparkling wine, aromatic compounds, gas chromatographic
analysis

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