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

Inactivated yeasts: production and technological characteristics
Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
Published on: 17/02/2020
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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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Results of interviews in 10 winegrowing regions

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Published on:06/12/2016

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