Amarone wine

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. 

The phenomena associated with maturation are extremely important in directing the positive evolution of the wine s quality as well as physicochemical and microbial stability. It was ascertained that wine oxidation enhanced aldehydes formation and the increase of typicality sensory descriptors of Amarone wine. As a consequence, oxidative aging seems to provide the wine with the peculiar typicality which makes Amarone one of the most renowned wines in the world (Fedrizzi et al., 2011 Tosi et al, 2009a). 

Malaciino, P, Zapparoli, G., Torrioni, S., Dell aglio, F. (2003). Adaptation in Amarone wine of indigenous Oenococcus oeni strains differentiated by pulsed-field gel electrophoresis. Ann. 

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 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. 

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. 

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. 

The production of Amarone can be better controlled, and probably improved, by developing a deeper understanding of the three basic stages that give the wine its originality and quality attributes. 

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