A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas

Abstract

In Italy, Chianti Classico identifies a territory located in the heart of Tuscany that was once known as Chianti. From the pedological point of view, the entire DOCG (Denomination of controlled and guaranteed origin) has some common features but also shows many specific features related to certain small areas that give rise to the presence of many “terroirs”. Due to the intertwining created by the alternation of valleys and hills and the different characteristics of the territory, factors such as altitude and exposure play a very important role in the vegetative and productive expression of grapes. Some production areas were identified within the appellation where it is argued that the terroir and the grapes are quite distinct from those of other surrounding areas, albeit within the Chianti Classico appellation. On the basis of this information and considering that no data are available in the literature, the present study proposed an innovative multidisciplinary approach (analytical and statistical) that was capable of carrying out an objective evaluation of the various sub-areas investigated, using Sangiovese grapes as the variety in question. This research took into account the climatic results and the different pedological characteristics, evaluating the evolutionary phenomena that were linked to the ripening of the grapes in each phase of its formation.

Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?

“…The volatile fraction was analysed by head-space SMPE during the different phases of winemaking, allowing the identification of some classes of compounds (acids, alcohols, esters) present both at racking ( Table 10 ) and at the end of aging ( Table 11 ). The most significant compounds of the individual classes present were phenyl-ethyl alcohol, iso -pentyl alcohol and 2 methyl-butanol, which are characterised by spicy and toasted notes and are strongly influenced both by the variety of grapes and the type of aging [ 23 ]. The main esters were ethyl octanoate, ethyl decanoate, ethyl hexanoate, isoamyl acetate, ethyl decanoate, which are characterised by fruity-floral scents.…”

“…The study was conducted in 2019 on wines produced in the Marchesi Antinori cellar (Via Cassia per Siena, 133, 50026 Firenze, Italy), from Sangiovese grapes ( Vitis vinifera ) from 3 vineyards located in 3 areas (C = Castellina, G = Gaiole, and T = Tavarnelle) in the Chianti Classico DOCG region, as previously reported [ 23 ]. Table 1 shows the analyses of the grapes previously evaluated [ 23 ].…”

“…All chemical determinations necessary for the characterisation of wines (sugar content (hexoses g/L), titratable acidity (tartaric acid g/L), pH, L-malic acid (g/L) and potassium (mg/L)) were performed as previously described [ 23 ]. The other determinations were carried out according to OIV methods [ 24 ], in particular, alcohol content (% v / v ) following the OIV-MA-AS312-01A, AVN (net volatile acidity (g/L acetic acid) following the OIV-MA-AS313-02A, dry extract (g/L) following the OIV-MA-AS2-03A, and ash (g/L) following the OIV-MAAS2-04A; however, total polyphenols (g/L catechins), total anthocyanins (g/L malvin) and decolourable anthocyanins (g/L malvin) were measured as previously reported [ 25 ].…”

“…In order to evaluate the kinetics trend, a C++ program based on a Root framework [ 29 ] was used for data processing as previously described [ 23 ].…”

Air speed and plastic crate vent‐holes for wine grape quality during postharvest dehydration: commercial and laboratory studies

“…In the commercial facility experiment, grape berries sampled from clusters close to those marked to measure weight loss (wl) and for refractometric index analyses were hand squeezed, and the must was obtained by means of a juice extractor (JU3701 Frutelia Centrifuge Moulinex, Ecully, France). The extracted must was centrifuged (6869 × g for 5 min at 22 °C) and filtered (paper filter, 0.82 μm), and then used for chemical analyses of titratable acidity, total polyphenols and total anthocyanins using the OIV methods as previously reported 21 …”