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2026-07-01

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cc-by-nc-nd (c) Clara Abarca-Rivas, et al., 2026
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/230200

Modulation of volatile profiles in wine produced following ancientpractices: A comparison between pitch-coated and uncoated amphorae

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Recurs relacionat

https://doi.org/10.1016/j.lwt.2026.119534

Resum

Reviving ancient winemaking techniques, such as so called amphora fermentation, is gaining attention for producing wines with distinctive sensory profiles. This is the first study that investigates the impact of Pinaceae pitch coating on experimental wine volatile composition in coated and uncoated ceramic vessels. Using HS-SPME/GC-MS, we identified 52 compounds, with significant differences between samples. This highlights the influence of pitch coating on fermentation dynamics and volatile profile development, with potential implications for aroma. Several pitch-derived compounds, including pitch biomarkers, were detected exclusively in wines produced in coated vessels, suggesting direct migration from the pitch. Coating also modified the abundance of esters, acids and alcohols, likely due to differences in micro-oxygenation and potentially by yeast metabolism. These preliminary findings provide new insights into the role of vessel coatings in shaping wine aroma and open avenues for targeted modulation of wine profiles through material selection.

Matèries

Fermentació, Compostos orgànics volàtils

Matèries (anglès)

Fermentation, Volatile organic compounds

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Citació

ABARCA-RIVAS, Clara, et al. Modulation of volatile profiles in wine produced following ancientpractices: A comparison between pitch-coated and uncoated amphorae. LWT Food Science and Technology. 2026. Vol. 251. ISSN 0023-6438. [consulted: 9 of August of 2026]. Available at: https://hdl.handle.net/2445/230200

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