Flavonols, quercetin in particular, are strongly bioactive substances with very beneficial nutritional properties, but the non-glycosylated form at high levels may precipitate with formation of characteristic sediments.
Quercetin’s sedimentation in wines is a problem that has become more frequent in recent years, mainly due to the evolution of viticulture techniques and market dynamics.
QUE-STAB project is an experimental initiative of Col d’Orcia and ISVEA within the PSR Regione Toscana and focuses on the stability of quercetin in Sangiovese, which has a significantly higher quercetin content than other varieties.
The module dedicated to the project at Enoforum 2017 allowed to present the main objectives and preliminary results obtained in the first phase of the project. The presentation by Michel Moutounet, INRA Pech Rouge, offers us a clear and in-depth description of the knowledge so far gained on these molecules. Afterwards, Antonino Tranchida, Col d’Orcia, presents the problem from a Tuscan company point of view.
To conclude Stefano Ferrari‘s video, ISVEA, describes the objectives and the experimental part of the research showing the first results obtained on the flavonol characterization of grapes and wines and the first evidences observed at the level of vineyards and winemaking.
The reports reproduced in these films were presented at the 10th edition of Enoforum (Vicenza, 16-18 May 2017) in the module dedicated to the QUE-STAB – PSR Regione Toscana
