Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems.
Bioactive compounds
Biodynamic
Organic
Sensory evaluation
Volatiles compounds
Wine sustainability
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Jun 2019
15 Jun 2019
Historique:
received:
22
06
2018
revised:
07
12
2018
accepted:
07
01
2019
entrez:
7
2
2019
pubmed:
7
2
2019
medline:
27
3
2019
Statut:
ppublish
Résumé
Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chemical and sensory parameters to investigate a sustainable approach to grape production. The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH. Although trained panelists highlighted some differences in astringency and odor complexity between ORG and BDN wines, consumers had no preference. The concentrations of anthocyanins, phenolic and cinnamic acids, and flavonols, as well as colour components, did not differ-contrary to results from the conversion period from ORG to BDN (2009 and 2010) in the same vineyard (Parpinello, Rombolà, Simoni, & Versari, 2015). Together, these two studies demonstrate that ORG and BDN wine characteristics tend to be similar after the first year of conversion, indicating that the BDN method can produce high-quality Sangiovese wine.
Identifiants
pubmed: 30722904
pii: S0308-8146(19)30141-4
doi: 10.1016/j.foodchem.2019.01.073
pii:
doi:
Substances chimiques
Anthocyanins
0
Cinnamates
0
Flavonols
0
Phenols
0
cinnamic acid
140-10-3
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
499-507Informations de copyright
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