Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine

The harvest time of grapes is a major determinant berry composition and the wine quality, it usually established through empirical testing main biochemical parameters berry. In this work, we studied how ripening stage Aglianico modulates key secondary metabolites wines, phenolics volatile compounds. Specifically, analyzed compared four stages corresponding to total soluble solids 18, 20, 22, 25 °Brix related aged wines. Wine color intensity, anthocyanins level trans-resveratrol (free + glycosidic form) increased with grape maturity degree. Wines obtained from late-harvested significantly differed others for higher content aliphatic alcohols, esters, acetates, ?-terpineol benzyl alcohol. terpene compounds, such as nerol, geraniol ?-terpineol, was in wines harvested at earlier harvests. Our work indicated that determining factor phenolic compounds red Moreover, extending sugar concentration than 22 improves profile terms aroma phytochemicals known health-related benefits.