This research represents a first attempt to chemically characterize wines produced from the autochthonous grape variety, Uva Longanesi, based upon the phenolic compounds responsible for its high astringency as confirmed by preliminary sensory analysis. In addition, a wine produced from Sangiovese, the most popular grape variety in the Emilia-Romagna region, was analyzed for comparative purposes. Results showed that Uva Longanesi wine had a higher pH, alcohol concentration, and total dry extract than the Sangiovese wine.With regards to phenolic constituents, the Uva Longanesi wine had higher color parameters and greater concentrations of total phenolics, including monomeric anthocyanins, small polymeric pigments, and tannins. The phenolic composition of Uva Longanesi wine was found to be responsible for the high reactivity of the wine during fining trials.

Elisa Sartini, Giuseppina P. Parpinello, Sergio Galassi, Andrea Versari (2011). Characterization of Uva Longanesi red wine by selected parameters related to astringency. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 14(5), 1081-1089 [10.1080/10942910903580934].

Characterization of Uva Longanesi red wine by selected parameters related to astringency

SARTINI, ELISA;PARPINELLO, GIUSEPPINA PAOLA;GALASSI, SERGIO;VERSARI, ANDREA
2011

Abstract

This research represents a first attempt to chemically characterize wines produced from the autochthonous grape variety, Uva Longanesi, based upon the phenolic compounds responsible for its high astringency as confirmed by preliminary sensory analysis. In addition, a wine produced from Sangiovese, the most popular grape variety in the Emilia-Romagna region, was analyzed for comparative purposes. Results showed that Uva Longanesi wine had a higher pH, alcohol concentration, and total dry extract than the Sangiovese wine.With regards to phenolic constituents, the Uva Longanesi wine had higher color parameters and greater concentrations of total phenolics, including monomeric anthocyanins, small polymeric pigments, and tannins. The phenolic composition of Uva Longanesi wine was found to be responsible for the high reactivity of the wine during fining trials.
2011
Elisa Sartini, Giuseppina P. Parpinello, Sergio Galassi, Andrea Versari (2011). Characterization of Uva Longanesi red wine by selected parameters related to astringency. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 14(5), 1081-1089 [10.1080/10942910903580934].
Elisa Sartini; Giuseppina P. Parpinello; Sergio Galassi; Andrea Versari
File in questo prodotto:
File Dimensione Formato  
Versari et al_Uva Longanesi fining_IJFP 2011.pdf

accesso aperto

Tipo: Versione (PDF) editoriale
Licenza: Licenza per Accesso Aperto. Creative Commons Attribuzione - Non commerciale (CCBYNC)
Dimensione 443.26 kB
Formato Adobe PDF
443.26 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/104994
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 3
  • ???jsp.display-item.citation.isi??? 2
social impact