A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
2022
Catarina Pereira | Davide Mendes | Nuno Martins | Marco Gomes da Silva | Raquel Garcia | Maria João Cabrita
Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antã:o Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking: and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antã:o Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts&mdash:a vital waste product containing several compounds with important biological activity&mdash:can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines.
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