New technological approaches for the management of maceration and stabilization processes aimed at the production of monovarietal wines

This PhD thesis explored innovative technological approaches for managing maceration and stabilization processes to enhance the quality of monovarietal wines. The research focused on understanding the mechanisms governing the extraction and stabilization of phenolic compounds, which play a central role in wine colour and sensory perception. The experimental approach combined analytical chemistry, texture analysis, phenolic extraction curve assessment, winemaking trials, and sensory evaluation. The first study elucidated how varietal traits and tissue morphology influenced tannin and anthocyanin extractability during maceration. In the second study, the effects of maceration temperature and duration on the phenolic budget of red wines were deeply examined, highlighting their impact on diffusion kinetics and phenolic evolution. In the third study, fermentative skin contact in white winemaking was investigated to assess its influence on phenolic composition, oxidative behaviour, aroma development, and sensory attributes. Overall, the thesis provided new insights into the varietal dependence of phenolic extraction and stabilization processes and proposed optimized maceration strategies tailored to specific grape varieties. These findings contributed to improving control over wine style and quality, supporting the production of distinctive monovarietal wines aligned with modern consumer expectations