Terroir 1996 banner
IVES 9 IVES Conference Series 9 Antociani ed acidi cinnamici per la caratterizzazione di vitigni in zone diverse della Toscana

Antociani ed acidi cinnamici per la caratterizzazione di vitigni in zone diverse della Toscana

Abstract

The phenolic compounds (cathechins, cynnamic acids, anthocyanidins) in wines made from 6 vine-varieties (Sangiovese, Cabernet S., Nero d’Avola, Foglia Tonda, Pinot N., Mazzese) grown in 4 different pedoclimatic zones of Tuscany (Arezzo, Grosseto, Pisa and Lucca) have been analyzed by HPLC. The analytical datas were statisticaly worked out by Anova, Ancova, principal components analysis ACP and linear factorial discriminant analysis. A significati­ve differentiation in the phenolic composition of 6 vine-varieties have been found, so that an analytical key of separation has been found too. But also the 4 zones gave useful indication on the different behaviour of same vine-varieties (Sangiovese, Foglia Tonda, Nero d’Avola) in the different zones, so a positive interaction between the vine-variety and the environment was supposed. The other vine-varieties didn’t show phenolic composition significatively different in the 4 zones.

Download the PDF

DOI:

Publication date: March 2, 2022

Issue: Terroir 1998

Type: Article

Authors

PIRACCI A., BUCELLI P., BOSSO A. (1), GIANNETTI F., FAVIERE V.

lstituto Sperimentale per l’Enologia – S.o.p. di Gaiole in Chianti (SI), 1, via di Vertine
(1) lstituto sperimentale per l’Enologia – S.c. di Tecnologia enologica, Asti, 14, Via P. Micca

Tags

IVES Conference Series | Terroir 1998

Citation

Related articles…

Assay of distinct modes of polysaccharidases dosage in vinification with cv. Malbec. Effects on microbiological evolution, color and skin depletion

In the maceration stage of winemaking, enzymes can be used to degrade the polysaccharides present in the cell walls and middle sheets, and thus facilitate the extraction of juice and the release of polyphenols and aroma precursors retained in the grape skins.

Read More

Application of viticulture zoning in Istria (Croatia) as important element for valorization of all territory resources (product, environment, tourism and others)

Un projet touristique innovant est en cours dans la zone historique croate d’Istrie Centrale, autour de la magnifique ville de Motovun. L’approche méthodologique repose sur le concept de «Système Productif-Global du Territoire» et s’appuie tout particulièrement sur celui de « Zonage Vitivinicole ». Elle tient compte de toutes les facettes, définies dans celui de « Grand Zonage » (Cargnello G., 1999).

Read More

Microbial consortia as a tool for sustainable vineyard management: A study on their acceptance among Veneto region’s grape-growers

Sustainability is a key focus in viticulture, where managing abiotic and biotic stress presents a major challenge.

Read More

Precision viticultural strategy for managing intra-vineyard variability in grape aroma using UAV-based vigour indices

In several cultivars, such as Gewürztraminer and Riesling, grape and wine aromas are determined by volatile terpenoids.

Read More

Extraction of stilbenes from grape cane waste and their possible applications

Vine pruning residues constitute a significant fraction of vitivinicultural waste; in fact, depending on the variety and training system, they can reach 1-5 tons/ha/year.

Read More