Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria

The production of wines using ancient techniques is a present trend with commercial interest among consumers valorising their historical background. Therefore, the objective work was to recreate and piquettes produced from dehydrated grapes, vinified according described in classical Roman agricultural manuals. Muscat Alexandria grapes were harvested subjected greenhouse drying under ambient temperature for 7 days, during 2020 2021 harvests. When weight loss approximately 30%, processed different protocols, including rehydration step saltwater or white wine (2020 harvest). Fermentation conducted addition yeast without sulphur dioxide supplementation. obtained pressed pomaces diluted water solution (5 g/L tartaric acid). showed alcoholic content residual sugar ranging 14.8 17.0% (v/v), 0.8 18 g/L, respectively. Volatile acidity less than 1 (as acetic acid) all wines, except fermentation crushed alone, which yielded 2.3 volatile acidity. semi-industrial trial run harvest 1.1 analysis ethanol 10.2% (v/v) 16.0% reducing substances 2 g/L. Overall, physicochemical that it possible winemaking may be further improved produce commercially legally acceptable wines.