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

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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.

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LWT Food Science and Technology, 2026, vol. 251

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cc-by-nc-nd (c) Clara Abarca-Rivas, et al., 2026

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

# metadata.dc.title[].value
Modulation of volatile profiles in wine produced following ancientpractices: A comparison between pitch-coated and uncoated amphorae