The traceability of the origin of a variety using the anthocyanins profile was recently discussed for Sangiovese wines, producing an important market impact. The variability of the anthocyanin profile of Sangiovese was studied over three years in grapes and wines. In the same vineyard, five clones, two bunch exposure conditions and three ripening times were evaluated following a full factorial experimental design. HPLC profiles showed a wide range in variability, significantly affected by environmental and cultural factors. The grapes profile changes obtained in the vineyard were maintained in the wines. Also the relative proportions of the acetic and p-cumaric acids involved in the esterification were significantly affected.
Anthocyanin esterification in sangiovese grapes / L. Rustioni, M. Rossoni, O. Failla, A. Scienza. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 25:2(2013), pp. 133-141.
|Titolo:||Anthocyanin esterification in sangiovese grapes|
RUSTIONI, LAURA (Primo)
ROSSONI, MARA ROSELLA (Secondo)
FAILLA, OSVALDO (Penultimo)
SCIENZA, ATTILIO (Ultimo)
|Parole Chiave:||acylated pigments; anthocyanins; Brunello di Montalcino; origin evaluation; phenotype; Toscana; traceability|
|Settore Scientifico Disciplinare:||Settore AGR/03 - Arboricoltura Generale e Coltivazioni Arboree|
|Data di pubblicazione:||2013|
|Appare nelle tipologie:||01 - Articolo su periodico|
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