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Food Chem

Title:		Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems
Author(s):		Parpinello GP; Ricci A; Rombola AD; Nigro G; Versari A;
Address:		"Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy. Electronic address: giusi.parpinello@unibo.it. Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy. Crop Production Research Centre, Viticultural and Oenological Division, Via Tebano 45, Faenza, RA 48018, Italy"
Journal Title:		Food Chem
Year:		2019
Volume:		20190119
Issue:
Page Number:		499 - 507
DOI:		10.1016/j.foodchem.2019.01.073
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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, Rombola, 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"
Keywords:		Adult Aged Anthocyanins/analysis Cinnamates/analysis Color Farms Female Flavonols/analysis Humans Hydrogen-Ion Concentration Italy Male Middle Aged Odorants/analysis *Organic Agriculture Phenols/analysis *Vitis Wine/*analysis Bioactive compounds Biodynami;
Notes:		"MedlineParpinello, Giuseppina Paola Ricci, Arianna Rombola, Adamo Domenico Nigro, Giovanni Versari, Andrea eng Comparative Study England 2019/02/07 Food Chem. 2019 Jun 15; 283:499-507. doi: 10.1016/j.foodchem.2019.01.073. Epub 2019 Jan 19"