Pedro Ximénez and Malaga

Moreno, Juan; García‐Mauricio, Juan C.

doi:10.1002/9781118569184.ch16

Cited by 3 publications

(2 citation statements)

References 24 publications

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“…The dehydration process is much faster because the temperature of the air inside the tunnel reaches high levels (e.g., 50 °C), compromising the pool of wine aromatic compounds. It is known that the employment of high temperatures for grape drying strongly contributes to VOC oxidation, favoring the production of oxidized compounds, such as furfurals or lactones [ 6 ].…”

Section: Postharvest Techniques To Induce Water Lossmentioning

confidence: 99%

Postharvest Water Loss of Wine Grape: When, What and Why

et al. 2021

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In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.

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Section: Postharvest Techniques To Induce Water Lossmentioning

confidence: 99%

Postharvest Water Loss of Wine Grape: When, What and Why

et al. 2021

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“…Furthermore, when analyzing the phenols derived from tartaric acid in the starting wines, it was noted that the sunlight exposure process undergone by Pedro Ximénez grapes caused hydrolysis and a decrease in their concentration in the YPXFWs, compared to those determined for wines of the Palomino variety [7]. Other phenols, such as gallic acid-contributed by the raisined grapes themselves as well as by the degradation of gallotannins yielded by the wood-or syringic acid, which comes in small quantities from the raisined grapes as well as, in greater amounts, from the wood lignin or the oxidation of its aldehyde (syringaldehyde) [13], increased their concentration as a consequence of the merma effect [50].…”

Section: Folin-ciocalteau Index Phenolic Composition and Lignin-deriv...mentioning

confidence: 95%

Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System

Valcárcel-Muñoz¹,

Guerrero-Chanivet

Rodríguez‐Dodero

et al. 2023

Foods

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Pedro Ximénez is a naturally sweet sherry wine produced in southern Spain from raisined Pedro Ximénez grape must and aged using a traditional Criaderas y Solera system. Complete analytical characterization has been useful in determining which parameters are the most influential in the aging of this wine. The organic acids, volatile compounds (higher alcohols, esters, aldehydes, and acetals), and phenolic compounds of this wine evolve during its aging, mainly through physico-chemical reactions and the contributions of wood compounds. During their aging, Pedro Ximénez sherry wines develop their organoleptic profiles, as tasting sessions have confirmed. A strong correlation between the aging of a wine and the parameters analyzed has also been corroborated through an MLR analysis. This allowed for the development of a model that, by using just 8 of the variables considered in the study, led to the determination of wine samples’ ages at over 97% confidence. This constitutes a rather useful tool for wineries to control Pedro Ximénez sherry wine aging processes.

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Biological aging status characterization of Sherry type wines using statistical and oenological criteria

Moreno-García

Raposo

2013

Food Research International

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Pedro Ximénez and Malaga

Cited by 3 publications

References 24 publications

Postharvest Water Loss of Wine Grape: When, What and Why

Postharvest Water Loss of Wine Grape: When, What and Why

Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System

Biological aging status characterization of Sherry type wines using statistical and oenological criteria

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