The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone

• Published in: Agronomy (Basel) Vol. 13; no. 11; p. 2686
• Main Authors: Andreu-García, Pablo, Jiménez-Cantizano, Ana, Sancho-Galán, Pau, Palacios, Víctor, Castro-Mejías, Remedios, Amores-Arrocha, Antonio
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.10.2023
• Subjects: Acids; Alcohol; alcoholic fermentation; Amino acids; Climate change; Climatic conditions; Cultivars; Dried fruit; Ethanol; Fermentation; Fruits; Furans; Global warming; grape skin; Grapes; Grapevines; Organic acids; overripe; Pedro Ximénez; Pesticides; Polyphenols; Potassium; Production data; Production processes; Raw materials; Sensors; Statistical analysis; sweet wine; Trends; Wine and wine making; Wine industry; Wineries; Wineries & vineyards; Wines; Yeast; Australia; Spain; United States > US; Switzerland
• ISSN: 2073-4395; 2073-4395
• DOI: 10.3390/agronomy13112686

Due to global warming and the effects associated with it, the wine industry is facing important challenges during the winemaking process and the production of high-quality wines. In this study, mistelas and naturally sweet wines were produced with the ‘Pedro Ximénez’ grapevine cultivar, overripened by sun drying and fermented with and without the presence of grape skins. Some oenological parameters related to alcoholic fermentation and low-molecular-weight polyphenols and furans were considered. Naturally sweet wines with skins presence showed a higher value of viable biomass than those with grape skins absence. However, in terms of density and ethanol production, sweet wines with grape skins absence presented lower and higher values, respectively, than the other elaborations. No significant differences in the organic acids and low-molecular-weight polyphenols and furans contents, with respect to the presence or absence of grape skins, were observed. In this sense, this research proves that the production of sweet wines from sun-dried grapes with the presence/absence of grape skins during alcoholic fermentation could be a possible choice in areas where agro-climatic conditions make it possible.