Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks

The work was aimed to evaluate the effects of aging on physico-chemical indices and antioxidant compounds of Minutolo wines produced through a traditional white vinification and kept for 12 months in 3 types of amphorae (raw, glazed, and engobe) and in stainless steel tanks. The concentrations of all the organic acids remained unchanged. The loss of flavonoids was in the range 35% (raw and glazed amphorae, stainless steel tanks)-45% (engobe amphorae). Flavans reactive with vanillin decreased by 66% in engobe amphorae and by 81% in raw amphorae. The decreases occurred in raw amphorae and stainless steel tanks were included in that range. The highest decrease of the antioxidant capacity measured through the ABTS assay was observed in raw amphorae (20% less than the starting value). The antioxidant capacity was mainly correlated to the concentrations of flavans reactive with vanillin (R⁠2=0.845). According to the Principal Component Analysis, the wines were homogeneously grouped as a function of the type of container. From a sensory point of view, aging time affected limpidity and minerality while the type of container influenced minerality, gustatory-olfactory intensity, structure, and harmony. The wines aged in raw amphorae were judged as the best