The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine

Antonietta Baiano; Annalisa Mentana; Maurizio Quinto; Diego Centonze; Francesco Longobardi; Andrea Ventrella; Angela Agostiano; Gabriella Varva; Antonio De Gianni; Carmela Terracone; Matteo Alessandro Del Nobile

doi:10.1016/j.foodres.2015.04.036

The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine

Food Res Int. 2015 Aug:74:294-305. doi: 10.1016/j.foodres.2015.04.036. Epub 2015 Apr 24.

Affiliations

¹ Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy. Electronic address: antonietta.baiano@unifg.it.
² Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
³ Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via Orabona, 4, 70126 Bari, Italy.

PMID: 28411995
DOI: 10.1016/j.foodres.2015.04.036

Abstract

A wine was obtained from cryomacerated Minutolo grapes under reductive conditions and aged for 12months in glass container and in 3 types of amphorae. After aging, wines in glass containers showed the highest alcohol content, volatile acidity, dissolved oxygen, concentrations of aromatics, alcohols, and esters and by the lowest contents of enols and terpenes. They also showed the highest decrease of flavonoids, hydroxycinnamoyl tartaric acids, and procyanidins. Wines in raw amphorae showed the dramatic decrease of flavonoids and flavans reactive with vanillin. The highest antioxidant activity was exhibited by wines in engobe amphorae, while the lowest values were showed by the wines in glass containers and glazed amphorae. Caftaric acid and procyanidin B3 decreased in wine aged under glass while epicatechin mainly reduced in raw amphorae. According to the Principal Component Analysis, the wines resulted homogeneously grouped as a function of the type of container in which were aged.

Keywords: Antioxidant; Astilbin (PubChem CID: 119258); Caftaric acid (PubChem CID: 6440397); Container; NMR; Phenolic; Procyanidin B3 (PubChem CID: 146798); Sulfur dioxide (PubChem CID: 1119); Volatile.