Terroir 2010 banner
IVES 9 IVES Conference Series 9 La variabilità del colore in vini rosati dell’Italia meridionale

La variabilità del colore in vini rosati dell’Italia meridionale

Abstract

[English version below]

Nei vini rosati, è il colore ad avere il primo impatto con il consumatore. Esso risulterà tanto più accattivante, quanto più elegante e raffinato si presenta.
Le caratteristiche cromatiche dei vini rosati si evidenziano attraverso un tenue colore rosa, a cui spesso si accompagnano riflessi viola o aranciati.
Gli antociani ed il pH sono i principali parametri del colore dei vini rossi e rosati, per cui sono stati considerati nella presente ricerca.
Gli antociani, in particolar modo, sono stati considerati nella qualità, quantità e nello stato di monomeri o combinati in cui si trovano nelle materie prime (uve), nei vini ed in alcuni di essi le evoluzioni ai quali vanno incontro durante lo stoccaggio a differenti temperature.
Con il presente lavoro, si è voluto dare un contributo di studio alle caratteristiche cromatiche dei più diffusi vini rosati che attualmente sono prodotti in alcuni territori dell’Italia meridionale, discuterle in base a come sono concepite dal vinificatore e come le gradirebbe il consumatore.

]]Colour is the first thing consumers notice in rosé wines. The more elegant it is, the more appealing the wine will be. Rosé wines are a soft shade of pink, often tinged with delicate hues of purple or orange. Anthocyanins and pH are the main determiners of colour and are therefore discussed in this paper, focussing in detail on the quality and quantity of the anthocyanins and whether they occur as monomers or polymers in the grapes and the wines. The evolution some anthocyanins undergo during storage at a range of temperatures has also been studied.

The paper aims to broaden knowledge on the chromatic characteristics of the more common rosé wines currently produced in southern Italy and discuss how the producers perceive their wines and how consumers would like them to be.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

R. Lovino, G. Ceci

C.R.A. – UTV Cantina Sperimentale di Barletta Via Vittorio Veneto,26 – 70051 Barletta – Italia

Contact the author

Keywords

uva, vino, colore, antociani
grape, wine, color, anthocyanins

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Dissecting the polysaccharide‐rich grape cell wall matrix during the red winemaking process, using high‐throughput and fractionation methods

Limited information is available on grape wall-derived polymeric structure/composition and how this changes during fermentation. Commercial winemaking operations use enzymes that target the polysaccharide-rich polymers of the cell walls of grape tissues to clarify musts and extract pigments during the fermentations. In this study we have assessed changes in polysaccharide composition/ turnover throughout the winemaking process by applying recently developed cell wall profiling approaches to both wine and pomace polysaccharides. The methods included gas chromatography for monosaccharide composition (GC-MS), infra-red (IR) spectroscopy and comprehensive microarray polymer profiling
(CoMPP) using cell wall probes.

Read More

Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

Read More

Terroir, climat et sol

Le sol et le climat occupent une place prépondérante dans le concept de terroir, pour lequel l’OIV s’apprête à adopter une définition internationale. Les travaux de recherche qui ont été menés depuis une trentaine d’années sur ces thèmes et qui ont été, pour les plus importants, présentés dans les 7 premiers Congrès Internationaux des Terroirs Viticoles ont considérablement modifié les connaissances sur le fonctionnement des terroirs viticoles dans le monde et le comportement des consommateurs avertis par rapport aux vins de terroirs.

Read More

Successive surveys to define practices and decision process of winegrowers to produce “Vins de Pays Charentais” in the Cognac firewater vineyard area

Le vin est un des produits finis que l’on obtient à partir de raisins. La vigne réagit à de nombreux facteurs environnementaux et son comportement est directement influencé par les pratiques culturales

Read More

La valorisation des Terroirs Viticoles par les Indications géographiques et les appellations d’origine

Le sujet proposé dans le thème “l’environnement juridique” est plus économique que juridique, et constitue une sorte de complément au sujet qui l’a précédé : analyse des marchés, stratégies commerciales et terroirs”.

Read More