{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,8]],"date-time":"2026-05-08T03:07:55Z","timestamp":1778209675244,"version":"3.51.4"},"reference-count":38,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2022,2,17]],"date-time":"2022-02-17T00:00:00Z","timestamp":1645056000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/AGR\/04129\/2020"],"award-info":[{"award-number":["UIDB\/AGR\/04129\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>The production of wines using ancient techniques is a present trend with commercial interest among consumers valorising their historical background. Therefore, the objective of the present work was to recreate wines and piquettes produced from dehydrated grapes, vinified according to the techniques described in classical Roman agricultural manuals. Muscat of Alexandria grapes were harvested and subjected to greenhouse drying under ambient temperature for 7 days, during the 2020 and 2021 harvests. When weight loss was approximately 30%, grapes were processed according to different protocols, including a rehydration step using saltwater or white wine (2020 harvest). Fermentation was conducted with the addition of commercial yeast without sulphur dioxide supplementation. The piquettes were obtained from the pressed pomaces diluted with water solution (5 g\/L tartaric acid). The 2020 wines showed alcoholic content and residual sugar ranging from 14.8 to 17.0% (v\/v), and 0.8 g\/L to 18 g\/L, respectively. Volatile acidity was less than 1 g\/L (as acetic acid) in all wines, except for the fermentation of crushed grapes alone, which yielded 2.3 g\/L volatile acidity. The fermentation of dehydrated crushed grapes in the semi-industrial trial run in the harvest of 2021 yielded 1.1 g\/L volatile acidity. The piquettes analysis showed ethanol ranging from 10.2% (v\/v) to 16.0% (v\/v), reducing substances less than 2 g\/L and volatile acidity less than 0.8 g\/L. Overall, the physicochemical analysis showed that it was possible to recreate ancient winemaking techniques that may be further improved to produce commercially and legally acceptable wines.<\/jats:p>","DOI":"10.3390\/fermentation8020085","type":"journal-article","created":{"date-parts":[[2022,2,17]],"date-time":"2022-02-17T20:24:26Z","timestamp":1645129466000},"page":"85","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Adaptation of Ancient Techniques to Recreate \u2018Wines\u2019 and \u2018Beverages\u2019 Using Withered Grapes of Muscat of Alexandria"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5293-1649","authenticated-orcid":false,"given":"Mkrtich","family":"Harutyunyan","sequence":"first","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Renato","family":"Viana","sequence":"additional","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Joana","family":"Granja-Soares","sequence":"additional","affiliation":[{"name":"Departamento de Ci\u00eancias e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5414-0629","authenticated-orcid":false,"given":"Miguel","family":"Martins","sequence":"additional","affiliation":[{"name":"Departamento de Ci\u00eancias e Engenharia de Biossistemas (DCEB), Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7914-620X","authenticated-orcid":false,"given":"Henrique","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7985-963X","authenticated-orcid":false,"given":"Manuel","family":"Malfeito-Ferreira","sequence":"additional","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,2,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"McGovern, P.E. 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