LAPSE:2023.35347
Published Article
LAPSE:2023.35347
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora
Massimo Di Renzo, Francesco Letizia, Catello Di Martino, Julian Karaulli, Renata Kongoli, Bruno Testa, Pasquale Avino, Ettore Guerriero, Gianluca Albanese, Mario Monaco, Massimo Iorizzo
April 28, 2023
The growing sensitivity toward sustainability is being demonstrated by an increase in sales of natural wines. Natural wines are obtained using exclusively native vines, indigenous yeasts, absence of additives, irregular temperature control during fermentation, and smaller quantities of sulfites even compared to organic wines. In this work, natural wines were obtained from Fiano grape, a historical cultivar of Irpinia (Campania, Italy). The main objective of this study was to compare the chemical and sensory characteristics of natural wines produced using different vessels (10 HL): Test A: stainless steel; Test B: earthenware amphora; Test C: mulberry wood barrel; and Test D: cherry wood barrel without the use of starter yeasts and chemical additives, including sulfites. Our results show a greater concentration of higher alcohols and esters in wines obtained in amphora and wooden barrels. The results of this work reveal that the type of container influences the composition of wine to an important extent. In addition, the Fiano wines obtained have a distinctive sensory profile also due to the ancestral winemaking process used, which did not involve the use of starter yeasts or technological and chemical adjuvants.
Keywords
earthenware amphora, natural wine, organoleptic evaluation, volatile compounds, wooden barrel
Suggested Citation
Di Renzo M, Letizia F, Di Martino C, Karaulli J, Kongoli R, Testa B, Avino P, Guerriero E, Albanese G, Monaco M, Iorizzo M. Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora. (2023). LAPSE:2023.35347
Author Affiliations
Di Renzo M: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Letizia F: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Di Martino C: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Karaulli J: Food and Research Center, Agricultural University of Tirana, 1000 Tirana, Albania
Kongoli R: Agri-Food Technological Department, Agricultural University of Tirana, 1000 Tirana, Albania
Testa B: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Avino P: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Guerriero E: Institute of Atmospheric Pollution Research (IIA), National Research Council (CNR), Rome Research Area-Montelibretti, 00015 Monterotondo Scalo, Italy
Albanese G: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Monaco M: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy
Iorizzo M: Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy [ORCID]
Journal Name
Processes
Volume
11
Issue
4
First Page
1273
Year
2023
Publication Date
2023-04-19
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr11041273, Publication Type: Journal Article
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LAPSE:2023.35347
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doi:10.3390/pr11041273
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Apr 28, 2023
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