In view of climate change, the scheduling of an early harvest may be an agronomic option to limit wine alcohol, provided that a satisfactory content of secondary metabolites can be ensured in grapes. To better understand the link between grape ripening, seasonal trend and wine aroma, the aromatic expression of Barbera and Pinot Noir wines produced with early harvested grapes was assessed. Attention was focused on C13 norisoprenoids during both alcoholic fermentation and after three months of storage. At the end of fermentation, the highest β-damascenone content was detected in wines obtained from less ripe grapes, the content subsequently increased significantly after three months of storage; however, the levels of β-ionone decreased significantly during the same period. The reduction of wine alcohol as a result of harvesting earlier, especially for Barbera, was associated with optimal aromatic levels as well as good technological parameters.

考虑到气候变化，如果可以确保葡萄中次生代谢产物的含量令人满意，那么提前收获的时间表可能是限制葡萄酒酒精含量的一种农艺选择。为了更好地了解葡萄成熟度，季节趋势和葡萄酒香气之间的联系，我们评估了使用早期收获的葡萄生产的巴贝拉和黑比诺葡萄酒的芳香表达。在酒精发酵过程中和储存三个月后，注意力集中在C13去甲肾上腺素上。在发酵结束时，从较不成熟的葡萄中获得的葡萄酒中检测到最高的β-大马烯酮含量，在储存三个月后，其含量显着增加。然而，β-紫罗兰酮的水平在同一时期显着下降。由于较早收获而减少了酒中的酒精含量，