Evaluation of Sangiovese phenolic ripeness by simulated maceration processes

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.