WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Organic and biodynamic sustainable productions and effect on eligibility and peculiarity of a typical wine

Organic and biodynamic sustainable productions and effect on eligibility and peculiarity of a typical wine

Abstract

The wine industry is currently shifting toward more sustainable production systems. There are many reasons for this as the interest of people over climate change and, consequently the wine consumer’s choice toward organic and biodynamic, reduced carbon-footprint, vegan and other environmentally friendly wines. While the viticultural effects of biodynamic and organic practices on wine grapes have been investigated, there is a lack in literature on the general effect on the final quality of wine.

For this purpose, this study sought to evaluate the impact of the organic, biodynamic and conventional production processes on the eligibility and peculiarity of a typical wine, such as Chianti DOCG: commercial Chianti DOCG wines from 2016 and 2017 harvest were selected based on their production management including organic, biodynamic and, conventional. The global quality of a typical wine was defined by three different profiles: the eligibility profile (chemical characteristics such as alcohol concentration, total acidity, pH, and phenolic concentration), the peculiarity or typicality profile defined by the cultivar (aromatic characteristics that originate from the grapes), and the style profile (characteristics that result from winemaking methods). Chemical and sensory analyses were carried out to define the eligibility and typicality profiles of the wines and to evaluate their correlation with the different production techniques. The statistical elaboration of the chemical and sensory data underlined that generally the different wine production techniques did not yield any systematic differences on the eligibility and typicality profiles, except for the higher values of color intensity and polyphenols contents of the organic wines.

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Valentina Canuti, Monica Picchi, Francesco Maioli, Lorenzo Cecchi, Luigi Sanarica

Presenting author

Valentina Canuti – Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy

Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence | Department of NEUROFARBA, University of Florence | Enolife SrL, Montemesola (TA)

Contact the author

Keywords

Winemaking process, typicality, quality, sustainable productions

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Supporting wine production from vineyard to glass through secure IoT devices and blockchain

Temperature fluctuations can significantly affect the chemical composition of wine and in turn its taste and aromas.

Read More

Characteristics of ecological production of grape and wine in Prizren’s vineyard territory in Yugoslavia

Prizren’s vineyard territory-y assigned for ecological production of grapes and wine includes 1. 200 hectares of vineyard located in five separate localities which belongs to the P KB “Kosovo vina”, Mala Krusa in Prizren. Division of vineyard territory in zones was carried out in 1974. Pertaining to the vineyards, the climate and soil conditions have been studied and determined as well as topographie establishing of vineyard boundaries.

Read More

Characteristics of some Montefalco Sagrantino vineyards through polyphenolic components

Characteristics related to the climate and the soil of Montefalco in the centre of Italy have been defined in order to evaluate their influence on the red cv.

Read More

Determination of Aroma Compounds in Grape Mash under Conditions of Tasting by On-line Near-Infrared Spectroscopy

The production of high-quality wines requires the use of high-quality grapes. Some compounds originating from grapes may negatively influence the odour and flavour of the resulting wine in their original form or as precursors for off-odours and –flavours. Therefore, a rapid evaluation of the grapes directly upon receival at the winery is advantageous. Up to now, grape aroma is mainly evaluated by tasting, however, this leads to subjective results. The use of near-infrared (NIR) spectroscopy allows a rapid, objective and destruction-free analysis without previous sample preparation. Moreover, the measurement can be integrated into an existing process without additional sampling.

Read More

Impact of toasting and botanical origin on oak wood (Q. sp.) volatilome using untargeted GCxGC-ToFMS analysis

Many works have been carried out to identify the key aroma volatile compounds of oak wood (e.g., whisky-lactone, furfural, maltol, eugenol, guaiacol, vanillin) using conventional gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS). Inspired by recent untargeted approaches in the field of food “omics”, this work aims to extend our knowledge on the impact of cooperage process on the volatile composition of oak wood using two-dimensional comprehensive gas chromatography coupled with time of flight mass spectrometry (GCxGC-ToFMS).

Read More