"Optimizing Red Straw Wine Production: a multi-faceted approach"

The PhD project was conducted in the context of red straw wines, focusing on the chemical, sensory, and technological characteristics of Italian red wines produced from grapes subjected to postharvest withering processes. The study investigated the evolution of phenolic composition during withering in different grape varieties used for straw wine production, as well as the combined effects of harvest time and withering duration on the composition of experimental straw wines. In parallel, commercial red straw wines were also analysed. The project aimed to assess the impact of dehydration on grape and wine composition, deepen the understanding of withering-related phenomena, and develop predictive models for estimating the aroma potential of grape.