Antociani ed acidi cinnamici per la caratterizzazione di vitigni in zone diverse della Toscana
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.
Issue: Terroir 1998
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