Effects of off‐vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine

Summary This study evaluated the impact on free and bound volatiles of Malvasia delle Lipari passito wine of two transformation variables at different stages of the winemaking process: different sun exposures of post‐harvested grapes during drying and pre‐fermentative cryomaceration. Wine volatiles were analysed by solid‐phase extraction/GC‐MS (gas‐chromatography/mass spectrometry) and odour by sensory descriptive analysis. The off‐vine bunches dried in shaded conditions (MLsh wine) and juice cryomaceration (6 °C, 12 h) of the dried grapes (MLc wine), both significantly affected the volatiles of Malvasia delle Lipari traditionally produced (MLs wine). The MLsh wine was richest (67%) in free volatiles. Total bound terpenoids had a higher level in the MLsh wine (20%). Total free volatiles of the cryomacerated wine (MLc) were higher (45%) than those of MLs. Total bound volatiles were 36% higher in the cryomacerated sample. Sensory analysis showed that compositional differences of the wine volatiles reflected on their odour character.