In view of climate change, the aromatic expression of Barbera and Pinot Noir wines produced with early harvested grapes was assessed. Attention was focused on C13 norisoprenoids during both alcoholic fermentation and after three months of storage. At the end of fermentation, the highest β-damascenone content was detected in wines obtained from less ripe grapes, the content subsequently increased significantly after three months of storage.

Scheduling an early harvest is an agronomic option to limit wine alcohol, provided that a satisfactory content of secondary metabolites can be ensured in grapes. The reduction of wine alcohol as a result of harvesting earlier, especially for Barbera wines, was associated with optimal aromatic levels as well as good technological parameters.

https://doi.org/10.1016/j.foodchem.2018.06.069

Published in Food chemistry, 268, 143-152 (2018)