Data di Pubblicazione:
2008
Citazione:
Evaluation of Sangiovese phenolic ripeness by simulated maceration processes / M. Rossoni, L. Rustioni, A. Scienza, O. Failla - In: Terzo simposio internazionale sul "Sangiovese" : Modelli di terroir per vini d'eccellenza : Abstract[s.l] : ARSIA, 2008. - pp. 75-75 (( Intervento presentato al 3. convegno Simposio Internazionale sul Sangiovese : Modelli di terroir per vini di eccellenza tenutosi a Firenze nel 2008.
Abstract:
Although a number of studies have been done, the complexity of polymeric tannins
and their reactivity in solution (and in vinification) is not completely understood.
In this work, tannins behaviour during the vinification process have been studied
using simulated macerations. Skins and seeds from 300 g of grapes have been
macerated in an aqueous tartaric buffer, progressively added by ethanol, to imitate
the alcoholic fermentation.
Sangiovese from 5 different vineyards have been used in this experiment, to
evaluate the possible interferences of the environment.
The extraction processes and changes in solution of flavan-3-ols polymers have
been studied using total phenolic compounds index, total tannins content,
proanthocyanidins and vanillin index analysis. To evaluate tannins behaviour in
wine making, samples and analyses have been done in both liquid and solid parts
(skins and seeds separately).
As consequence of the recent works about the sensory importance of other phenolic
compounds, flavonols and OH-cinnamic acids profiles have been considered in the
sites comparison.
Tipologia IRIS:
03 - Contributo in volume
Elenco autori:
M. Rossoni, L. Rustioni, A. Scienza, O. Failla
Link alla scheda completa:
Titolo del libro:
Terzo simposio internazionale sul "Sangiovese" : Modelli di terroir per vini d'eccellenza : Abstract