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…

Analyse du rôle du terroir dans la définition d’une appellation d’origine

In France, the definition of appellations of origins is entrusted to the Institut National des Appellations d’Origine. (‘NAO). With the increase in price of appellations of origin vine­yards and considering the interests at stake, Institut National des Appellations d’Origine and the Institut National de Recherche Agronomique (INRA) established a work group in 1993 in order to study the “terroir-wine” relationship as precisely as possible, taking into account the knowledge acquired by researchers of the INRA and the experience in the field of the agents of the INAO.

Read More

Identification of γ-nonalactone precusor in Merlot and Cabernet-Sauvignon grapes

Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones.

Read More

Alternative fate of varietal thiols in wine: identification, formation, and enantiomeric distribution of novel 1,3-oxathianes

This study aimed to explore an alternative fate of varietal thiols by identifying and characterising cis-2-methyl-4-propyl-1,3-oxathiane

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

Read More