Production, 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). 

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. 

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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