An explorative study to verify the applicabilityof reductive winemaking (RW) on two cultivars was carriedout. To this purpose, traditional winemaking (TW) andRW were carried out on a semi-aromatic white grape(Sauvignon blanc) and a white neutral one (Trebbianoromagnolo). All phenolic parameters were higher in RWwines, while other substances such as alcohol, reducingsugars, acids, and volatile acidity acids were less affectedby the different winemaking technique. A deeper yellowcolor (OD 420) was a direct consequence of the higherphenolic content of RW wines, while OD 320 was strictlyrelated to caftaric acid integrity. Analyses showed a modificationof the RW wines, also in the case of a neutralcultivar. Principal component analysis (PCA) was appliedto the data set, and the first two PCs explained almost 85%of the total variability and divided TW and RW wines intwo groups to demonstrate that the effect of winemakingoverwhelmed maturation differences. Panelists preferredRW wines, which were characterized by a richer and moredelicate aroma. The study demonstrated that a carefulexclusion of air combined with an effective oxidationprevention yields to more characterized and pleasant wines.

Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics / Antonelli, Andrea; G., Arfelli; Masino, Francesca; E., Sartini. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - STAMPA. - 231:(2010), pp. 85-91. [10.1007/s00217-010-1250-6]

Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics.

ANTONELLI, Andrea;MASINO, Francesca;
2010

Abstract

An explorative study to verify the applicabilityof reductive winemaking (RW) on two cultivars was carriedout. To this purpose, traditional winemaking (TW) andRW were carried out on a semi-aromatic white grape(Sauvignon blanc) and a white neutral one (Trebbianoromagnolo). All phenolic parameters were higher in RWwines, while other substances such as alcohol, reducingsugars, acids, and volatile acidity acids were less affectedby the different winemaking technique. A deeper yellowcolor (OD 420) was a direct consequence of the higherphenolic content of RW wines, while OD 320 was strictlyrelated to caftaric acid integrity. Analyses showed a modificationof the RW wines, also in the case of a neutralcultivar. Principal component analysis (PCA) was appliedto the data set, and the first two PCs explained almost 85%of the total variability and divided TW and RW wines intwo groups to demonstrate that the effect of winemakingoverwhelmed maturation differences. Panelists preferredRW wines, which were characterized by a richer and moredelicate aroma. The study demonstrated that a carefulexclusion of air combined with an effective oxidationprevention yields to more characterized and pleasant wines.
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Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics / Antonelli, Andrea; G., Arfelli; Masino, Francesca; E., Sartini. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - STAMPA. - 231:(2010), pp. 85-91. [10.1007/s00217-010-1250-6]
Antonelli, Andrea; G., Arfelli; Masino, Francesca; E., Sartini
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/641346
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