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Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems
- Parpinello, Giuseppina Paola, Ricci, Arianna, Rombolà, Adamo Domenico, Nigro, Giovanni, Versari, Andrea
- Food chemistry 2019 v.283 pp. 499-507
- acidity, anthocyanins, astringency, cinnamic acid, color, flavonols, management systems, odors, pH, red wines, vineyards, viticulture
- 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.