Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems. (15th June 2019)

• Record Type: Journal Article
• Authors: Parpinello, Giuseppina Paola; Ricci, Arianna; Rombolà, Adamo Domenico; Nigro, Giovanni; Versari, Andrea
• Is Part Of: Food chemistry. Volume 283(2019)
• Page Start: 499
• Page End: 507
• Publication Date: 2019-06-15
• Subjects: Biodynamic -- Organic -- Wine sustainability -- Bioactive compounds -- Volatiles compounds -- Sensory evaluation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.01.073
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Biodynamic: a management for the production of quality wines. Chemical characteristics of wine can be affected by the management system as well as the year of the harvest. After two years conversion biodynamic wines are similar to organic wines for chemical and sensory characteristics. Abstract: Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chemical and sensory parameters to investigate a sustainable approach to grape production. The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH. Although trained panelists highlighted some differences in astringency and odor complexity between ORG and BDN wines, consumers had no preference. The concentrations of anthocyanins, phenolic and cinnamic acids, and flavonols, as well as colour components, did not differ—contrary to results from the conversion period from ORG to BDN (2009 and 2010) in the same vineyard (Parpinello, Rombolà, Simoni, & Versari, 2015 ). Together, these two studies demonstrate that ORG and BDN wine characteristics tend to be similar after the first year of conversion, indicating that the BDN method can produce high-quality Sangiovese wine.