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Physicochemical and Sensory Characterization of Malvasia Wines from Different Mediterranean Areas
- Mazzaglia, Agata, Lanza, Carmela Maria
- Journal of food quality 2018 v.2018
- Citrus, acidity, alcohols, color, flavor, fruits, honey, introduced plants, odors, sensory evaluation, wines, wood, Aeolian Islands, Crete, Greece, Italy, Mediterranean region, Sardinia
- The identity of different Mediterranean Malvasia wines from Lipari (Aeolian Islands), Sardinia, Crete, and the Canaries by correlating sensory attributes with physicochemical parameters was determined. The Malvasia wines from Lipari had a wide and harmonic aromatic profile with floral, fruity, and exotic fruit aromas in addition to honey, fruit, and raisin flavors. The similarity of sensory characteristics between the Lipari and Crete samples may have originated from the geographic proximity and from the frequent cultural exchanges between Southern Italy and Greece. The Sardinian Malvasia wines had their own identity based on the prevailing citrus aroma, wood aroma and flavor, high alcohol content, and distinctive color parameters. The Canary Malvasia wine was characterized by high clearness and acidity without particular aromatic attributes.