Uvalino wine: chemical and sensory profile


The evaluation of different chemical compounds present in Uvalino wines was correlated with sensory analysis. The analysis showed a high content of polyphenolic compounds responsible for the organoleptic properties of wine,including color, astringency and bitterness. Particularly low was the concentration of anthocyanins, while the high tannin content was responsible for the high intensity of the sensation of astringency. The color was perceived as more intense in the aged wine, despite the low concentration of anthocyanins. The characterization of varietal and fermentative aroma compounds showed a high content of benzenoids.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article


Daniela BORSA, Federico PIANO, Federica BONELLO, Luca CHIUSANO, Maria Carla CRAVERO

CRA – Centro di Ricerca per l’Enologia – Via P. Micca, 35 – 14100 Asti, AT, I.

Contact the author*


autochtonous vine, Uvalino, sensory profile


IVES Conference Series | Macrowine | Macrowine 2010


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