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Food Chem. 2015 Jan 15;167:145-52. doi: 10.1016/j.foodchem.2014.06.093. Epub 2014 Jul 2.

Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management.

Author information

1
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy. Electronic address: giusi.parpinello@unibo.it.
2
Department of Agricultural Sciences, University of Bologna, Viale G. Fanin 44, Bologna, BO 40127, Italy.
3
Astra - Innovazione e Sviluppo, Via Tebano 45, Faenza, RA 48018, Italy.
4
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.

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; Biogenic amines; Ochratoxin A; Organic wine; Phenolic compounds; Sensory evaluation; Volatile compounds; Wine sustainability

PMID:
25148971
DOI:
10.1016/j.foodchem.2014.06.093
[Indexed for MEDLINE]

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