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

Selection of yeast and fermentation conditions for the production of Sauvignon Blanc
Etienne DORIGNAC, Fermentis - Marie-Charlotte COLOSIO, Institut Français de la Vigne et du Vin
Sauvignon Blanc is one of the most widespread aromatic varieties in the world. Characterized by strong varietal and fermentative flavors, winemakers can play with yeasts and fermentation parameters...
Published on: 22/06/2020
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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 26/09/2018

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E. Aguera, J.M. Sablayrolles

The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...

Published on:10/08/2005

A new device for stabilisation of white wines throughout a continous flow system

Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy

Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...

Published on:15/01/2020

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M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia

The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...

Published on:02/05/2019

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By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France

Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...

Published on:03/02/2020

Application of visible/near infrared spectroscopy to assess the grape infection at the winery

A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, Università degli Studi di Milano, Italy

The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station enteri...

Published on:09/10/2018

Most popular practices in Europe against FD

Results of interviews in 10 winegrowing regions

This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...

Published on:06/12/2016

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