Typical wine: the effect of Organic, Biodynamic and Conventional production processes on the intrinsic and perceived quality
Valentina Canuti | Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI) University of Florence, Italy
In recent years, in all agri-food sectors, consumers have shown they are increasingly sensitive to environmental issues, directing their portfolios accordingly. There has been a change of course from conventional practices of vineyard management and winemaking to more environmentally friendly techniques such as organic and biodynamic farming.
The aim of this study was to propose a methodological approach to evaluate the impact of different production processes (conventional, organic and biodynamic) on the intrinsic and perceived quality of a PDO wine and the relation with the environmental impact in terms of CO2 production.
Do the researchers answer the question? Is it possible to increase sustainability of vineyard management and winemaking processes maintaining typicality?
Video of Valentina Canuti's speech at Enoforum USA 2022 (May 11 2022)
Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).
Published on 02/05/2023
Premium Contents Area
VIDEO SEMINAR (Valentina CANUTI, streaming 15 minutes)
Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
VIDEO SEMINAR (Valentina CANUTI, streaming 15 minutes)
