This study compared organic and conventional Sangiovese PDO (Protected Denomination of Origin) wines from two successive vintages using sensory descriptors and instrumental parameters. Organic and conventional wines differed for almost all instrumental parameters, whereas sensory differences were less pronounced. Wines from different vintages were clearly distinguished. Differences related to agricultural techniques were found for vintage 2007, organic wines showing stronger sour taste and astringent sensation as well as higher values of total polyphenols, and total and free anthocyans than conventional wines. Conventional and organic wines from vintage 2008 differed only for phenolic compounds and astringent sensation, which were higher in the organic wines.

Qualitative and sensory evaluation of Sangiovese red wine obta ined from organically and conventionally grown grapes / M. Laureati, D. Gaeta, E. Pagliarini. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 26:4(2014 Dec), pp. 355-362.

Qualitative and sensory evaluation of Sangiovese red wine obta ined from organically and conventionally grown grapes

M. Laureati
Primo
;
E. Pagliarini
Ultimo
2014

Abstract

This study compared organic and conventional Sangiovese PDO (Protected Denomination of Origin) wines from two successive vintages using sensory descriptors and instrumental parameters. Organic and conventional wines differed for almost all instrumental parameters, whereas sensory differences were less pronounced. Wines from different vintages were clearly distinguished. Differences related to agricultural techniques were found for vintage 2007, organic wines showing stronger sour taste and astringent sensation as well as higher values of total polyphenols, and total and free anthocyans than conventional wines. Conventional and organic wines from vintage 2008 differed only for phenolic compounds and astringent sensation, which were higher in the organic wines.
Organic wine; Phenolic compounds; Sensory analysis; Sustainable agriculture
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/251552
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