Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production.

Giulia Scalzini Simone Giacosa Maria Alessandra Paissoni Susana R Segade Camilla De Paolis Domen Škrab Andrea Zava Giulia Motta Lorenzo Ferrero Sofia Beria D'Argentina Vincenzo Gerbi Luca Rolle

Published in: Journal of the science of food and agriculture (2023)

Harvest time and withering length can be modulated according to the desired oenological objective, promoting the valorization of grape potentialities. The choice to harvest the grapes earlier and enhance the withering length should be preferred to obtain wines with higher acidity and phenolic content, more suitable for long-ageing period. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

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