The aim of this work was to deepen the comprehension of the presence and the technological role of the thiol precursors and, at a later time, the sensory significance of the corresponding volatile derivatives in Gewürztraminer produced in the Trentino alpine environment. The objectives looked at the possibility of implementing new technological approaches useful to manage better prefermentative and fermentation phases, in order to increase typicality and quality perception of the aroma of Gewürztraminer wines. Moreover, they looked at the possibility of giving value to vinification by-products.
The thesis is conceived following possible steps along a hypotethical viticultural and winemaking process, focusing on: the clonal variability of precursors in Gewürztraminer grapes, the accumulation during ripening, and the distribution between juices and skins; the impact of the main vinification techniques and the role of oxygen in the de novo formation of thiolic precursors;
the impact of recent findings related to grape tannins on thiols, on their precursors and on the aroma of wines processed at lab and semi-industrial scale;the sensory evaluation of the impact on typicality and overall appreciation of the thiolic scents in Gewürztraminer wines; new strategies to exploit and add value to Gewürztraminer pomace.
To this end, some experiments have been conducted along with international varieties - mainly Sauvignon Banc - characterised by their thiolic features, so allowing to relativise the findings related to Gewürztraminer.
