The effect of in-amphorae aging on oenological parameters, phenolic
profile and volatile composition of Minutolo white wine
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Abstract
Awine was obtained from cryomacerated Minutolo grapes under reductive conditions and aged for 12 months in
glass container and in 3 types of amphorae. After aging, wines in glass containers showed the highest alcohol
content, volatile acidity, dissolved oxygen, concentrations of aromatics, alcohols, and esters and by the lowest
contents of enols and terpenes. They also showed the highest decrease of flavonoids, hydroxycinnamoyl tartaric
acids, and procyanidins.Wines in rawamphorae showed the dramatic decrease of flavonoids and flavans reactive
with vanillin. The highest antioxidant activity was exhibited by wines in engobe amphorae, while the lowest
values were showed by the wines in glass containers and glazed amphorae. Caftaric acid and procyanidin B3
decreased in wine aged under glass while epicatechin mainly reduced in raw amphorae.
According to the Principal Component Analysis, the wines resulted homogeneously grouped as a function of the
type of container in which were aged