Volume 167, 15 January 2015, Pages 145–152
Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management
Highlights
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- Study of the effect of biodynamic preparation on the chemical and sensory characteristics of wine.
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- Helpful outcomes for researchers working on sustainability in agriculture.
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- Information will improve the knowledge of wine produced with a highly sustainable management of the vineyard.
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- The results represent crucial outcomes for further investigation.
Abstract
The
effects of biodynamic production practices on composition and sensory
attributes of Sangiovese wines were examined for 2 years (2009 and 2010)
in a vineyard that was converted from organic (ORG) to biodynamic (BDN)
viticulture. During the first year (2009), the BDN wines were
characterised by low alcohol strength, colour intensity, total
polyphenols, monomeric anthocyanins and catechin. Conversely, the second
year BDN wines differed from the organic wines in terms of total
polyphenols and phenolic compounds, including polymeric pigments,
co-pigmentation, tannins and iron-reactive polyphenols. The effect of
management practices, harvest and their interaction was analysed for
each compound. Positive interaction was observed for total acidity,
volatile acidity, cyanidin-3-glucoside, protocatechuic acid,
(+)-catechin, quercetin and trans-resveratrol.
ORG
wine initially showed a more complex aroma profile; however, the
differences were almost indistinguishable during the second year.
Trained panellists highlighted differences in colour intensity between
ORG and BDN wines although no preference was found by consumers. The
concentrations of ochratoxin A and biogenic amines were far below the
health-hazardous threshold.
Keywords
- Biodynamic preparations;
- Organic wine;
- Wine sustainability;
- Phenolic compounds;
- Ochratoxin A;
- Biogenic amines;
- Volatile compounds;
- Sensory evaluation
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