BACKGROUND: Much effort has recently been spent for re‐using virgin olive oil by‐products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills.RESULTS: The evolution of the phenolic and volatile compounds was studied by high‐performance liquid chromatography‐diode array detector mass spectrometry (HPLC‐DAD‐MS) and headspace solid‐phase microextraction gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg⁻¹) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off‐flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down.CONCLUSION: To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off‐flavors development, storage in open containers must be avoided and a short storage in cold rooms (7–10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The aim of this research was to study how different tank materials affected the chemical composition and the sensory profile of a red wine during aging. For this purpose, a single varietal Sangiovese wine was aged at the same time by using different tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, earthenware raw amphorae, and new and used oak barrels. Phenolic and volatile compounds, elemental content, tartaric stability, and sensory discriminant attributes of Sangiovese wine from the 2018 harvest were measured after 6 and 12 months of aging in tanks and 6 months in glass bottle (after the aging of 6 months carried out in each relevant container). The results showed that the different tanks significantly differentiated the wines on the base of all the chemical and sensory parameters considered. In particular, wines aged in earthenware raw amphorae and uncoated concrete registered a high content of polymeric pigments as the wine aged in the new oak barrel, resulting in materials that better promote the wine color stabilization. The same wines also showed the highest pH and tartaric stability, mostly likely related to the observed release of inorganic compounds from the tank material. Moreover, bottle aging enhanced the chemical and sensory differences between all the wines: they were characterized by a higher content of varietal volatiles such as norisoprenoids and terpenes, probably due to the reductive conditions in the bottle. The bottle also affected the perceived quality of the wines aged in concrete (uncoated and epoxy-coated) associated to the floral flavor, floral odor, sweetness attributes, and, to a lesser extent, acidity, while the ones aged in stainless steel and amphorae is associated to the berry jam odor.

Purpose: This research studied the impact of biodynamic and conventional winemaking processes, using biodynamic grapes, on both the intrinsic and perceived quality of some Sangiovese wines. Materials and Methods: Three wineries producing biodynamic wine and a conventional winery participated in the study during the 2015 and 2016 harvests. Biodynamic and conventional winemaking protocols were applied on the same biodynamic Sangiovese grapes. The eligibility, identity, and style properties (the intrinsic quality) of both the biodynamic and conventional wines were measured after malolactic fermentation. Moreover, a group of experts evaluated the perceived quality by rating the overall quality and typicality of the wines. Results: The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected greatly by the vintage and winemaking protocol factors and slightly by the growing area factor. Significant differences in phenolic and aroma profile, intensity of taste, odor, and flavor attributes occurred between the biodynamic and conventional wine samples. The above differences in intrinsic quality levels did not lead to a different evaluation of either the perceived overall quality or perceived typicality by the wine experts. Conclusion: The above result can be considered important because the biodynamic winemaking process affected the intrinsic quality level of the Sangiovese wines while the perceived overall quality and typicality of the biodynamic and conventional wines were not significantly different. The tested biodynamic wineries were able to produce appreciated biodynamic Sangiovese wine, as was the conventional one, but with the use of fewer resources in the winemaking process.