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» Phenolic maturity in cv. Sangiovese: evolution of the characteristics of anthocyanins and tannins in skin and seeds

Innovative and sustainable oenological solutions to raise acidity and control microbial threats while maintaining sensory characteristics and color
Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
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Published on: 05/12/2021
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Phenolic maturity in cv. Sangiovese: evolution of the characteristics of anthocyanins and tannins in skin and seeds

Phenolic maturity in cv. Sangiovese: evolution of the characteristics of anthocyanins and tannins in skin and seeds

Gianluca Allegro, Chiara Pastore, Gabriele Valentini, Emilia Colucci and Ilaria Filippetti; University of Bologna, Italy.

This study showed the flavonoid concentration of Sangiovese berries during ripening and the extractability of these compounds after simulated maceration. Our approach confirmed that ripening stage had a strong impact on the increase of extractable anthocyanins and skin tannins. This reflected a rise in the extractability of these compounds independent of the accumulation of their total amount, probably due to modification in skin cell wall structure. In contrast, ripening stage seems to have no effects on the extractability of seed tannins as both total and extractable portions declined from post-veraison to harvest.

The knowledge of dynamic flavonoid in berry and wine-like solution during ripening, can be used by viticulturists and winemakers to improve Sangiovese harvest management, although further researches are needed to understand in more detail the effects of phenolic maturity on wine sensory attributes.

Article based on the poster presented at the at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)

Published on 09/26/2018

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