Amarone

Co amarone-indene resin as a component of adhesives approved for use in food packaging Yes CFR 1989c (21 CFR 175.105)... 

Cellotti E, Ferrarini R, Zironi R, Conte LS. 1996 Resveratrol content of some wines obtained from dried Valpolicella grapes Recioto and Amarone. J Chromatogr A 730 47-52. 

Amarone della Valpolicella classico DOC Amarone della Valpolicella Valpantena DOC Colli di Conegliano—Torchiato di Fregona DOC (D.M. December 9,1997)... 

Saccharomyces species other than S. cerevisiae have often been found during spontaneous fermentation of sweet wines, such as S. bayanus and S. paradoxus during the natural fermentation of Tokaj wine (Naumov et al., 2000,2002 Sipiczki et al., 2001) and S. uvarum in the natural fermentation for the production of Recioto and Amarone wines (Dellaglio et al., 2003 Torriani et al., 1999 Tosi et al., 2009 Zapparoli et al., 2003). 

Dellaglio, F., Zapparoli, G., Malacrino, P., Suzzi, G., and Torriani, S. (2003). Saccharomyces bayanus var. uvarum and Saccharomyces cerevisiae succession during spontaneous fermentations of Recioto and Amarone wines. Ann. Microbiol. 53, 411 425. 

Tosi, E., Azzolini, M., Guzzo, F., and Zapparoli, G. (2009). Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces baya-nus var. uvarum isolated from amarone wine. /. Appl. Microbiol. 107, 201-218. 

Usseglio-Tomasset, L., Bosia, P. D., Delfini, C., and Ciolfi, G. (1980). I vini Recioto e Amarone della Valpolicella. Vini d ltalia 125, 85-97. 

Amarone is an important red wine produced in Valpolicella, an area close to Verona, in north-eastern Italy. Other red wines are produced in the region, but Amarone is the most important. It has become renowned worldwide because of its unique attributes, deriving from its special production process. It is based on partially dried grapes, similar to sweet, passito-style wines. However, it is distinct in its current form. Being dry, it competes with other, prestigious, dry red wines produced internationally. 

Amarone A Modern Wine Coming from an Ancient Production Technology 287... 

Occasionally, to the disappointment of Recioto producers, fermentation spontaneously went to completion, resulting in a dry wine. This was a mystery, but occurred primarily when the winters were mild. The resulting product was described as bitter, rather than, as usual, sweet. Considering its sensory characteristics and structure, the wine could indeed have been referred to as "very bitter"—in Italian, amarone. Nonetheless, it was tasty, without off-flavors, heady, flavorful, but, unfortunately, not sweet. 

Due to its special sensory attributes, Amarone has progressively become the preferred style made from partially dried grapes in Veneto. 

The vineyards dedicated to the production of Valpolicella, Recioto, and Amarone are the same. They are localized among the hills of Valpolicella to the northeast and northwest of Verona (Fig. 9.1). 

Three indigenous grape varieties are typically grown in the region Cor-vina, Rondinella, and Molinara. Their characteristics possess attributes facilitating production of the traditional red wines of the region, that is, Valpolicella, Recioto, and Amarone. 

The varietal composition of Amarone (Anonymous, 2010) stipulates that the content of Corvina can vary from 40% to 80% Corvinone can replace Corvina by up to 50% and Rondinella can vary from 5% to 30%. Up to 15% can come from other local grape varieties (each within a limit of 10%). 

The product specifications of Amarone require that the grapes possess a potential alcohol content of at least 11° (v/v). Only healthy and uniformly ripe grapes are permitted. For this, experienced grape harvesters collect only sun exposed clusters, undamaged by pests, disease, or mechanical injury. This is required for the grapes to survive the extended drying... 

Usually, after alcoholic fermentation, the wine undergoes malolactic fermentation, induced primarily by Oenococcus oeni. Not only can this lactic acid bacterium convert L-malic acid into L-lactic acid but also it is involved in many other transformations fundamental to Amarone quality. 

In order to better manage winemaking and avoid defects, the use of selected starter yeast strains, suited to specific conditions, are a standard feature of modem in winemaking. These strains belong to the same yeast species usually found in spontaneous Amarone fermentations S. cerevisiae and S. bayanus. 

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