<p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>

Abstract

Purpose: This research studied the impact of biodynamic and conventional winemaking processes, using biodynamic grapes, on both the intrinsic and perceived quality of some Sangiovese wines. Materials and Methods: Three wineries producing biodynamic wine and a conventional winery participated in the study during the 2015 and 2016 harvests. Biodynamic and conventional winemaking protocols were applied on the same biodynamic Sangiovese grapes. The eligibility, identity, and style properties (the intrinsic quality) of both the biodynamic and conventional wines were measured after malolactic fermentation. Moreover, a group of experts evaluated the perceived quality by rating the overall quality and typicality of the wines. Results: The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected greatly by the vintage and winemaking protocol factors and slightly by the growing area factor. Significant differences in phenolic and aroma profile, intensity of taste, odor, and flavor attributes occurred between the biodynamic and conventional wine samples. The above differences in intrinsic quality levels did not lead to a different evaluation of either the perceived overall quality or perceived typicality by the wine experts. Conclusion: The above result can be considered important because the biodynamic winemaking process affected the intrinsic quality level of the Sangiovese wines while the perceived overall quality and typicality of the biodynamic and conventional wines were not significantly different. The tested biodynamic wineries were able to produce appreciated biodynamic Sangiovese wine, as was the conventional one, but with the use of fewer resources in the winemaking process.

Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy

“…These results were in agreement with the chemical characterization of Sangiovese wines from Italy and California for the 2016 harvest [9] where the Italian wines resulted in higher color intensity and total phenols index compared to the Californian ones, that showed instead a higher hue. The values for these indices were consistent with other findings for Sangiovese wines [8,46]. The differences in color indices were better explained by the polyphenols compounds of the wines that resulted in higher amounts for the Italian wines.…”

A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG

“…Results reported in Table 4 highlight conventional wines as having a higher quantity of acetaldehyde and lower content of ethyl acetate than organic and biodynamic wines. Similar results were obtained by Picchi et al [7], according to which, the higher content of acetaldehyde and monomer anthocyanins and the lower amounts of polymeric pigments in conventional wines were symptomatic of less reactivity of these wines. Organic and biodynamic wines had the highest content of ethyl acetate, diethyl succinate, and isoamyl acetate.…”

“…In this case, biodynamic wines showed lower amounts of monomer anthocyanins such as petunidin-3-O-glucoside, and a higher content of polymeric pigments, tannins, and trans-caftaric acid. Consequently, organic and biodynamic Chianti wines showed, as evidenced by other authors [7], a more evolved and stable color due to the higher content of polymeric pigments than the conventional ones, which instead showed higher content of monomer anthocyanins. The chemical identity profile of the Sangiovese wines was represented by the volatile compounds originating starting from the grape and by the alcoholic and malolactic fermentation (i.e., terpenes, norisoprenoids, acetates, esters, acids, alcohols).…”

“…Many authors studied the effect of management systems on grapes and wine quality focusing on the chemical composition of wines, in particular, on the polyphenol content [5,6]. However, very few articles indicate how the different winemaking processes (conventional, organic, and biodynamic), could affect the quality of wine [7].…”

Mechanisms to control grape erineum mite Colomerus vitis Pgst. in organic, biodynamic and traditional vineyards of the Crimea

“…In addition, nonuse of pesticides with their negative effects on yeast strains present in the soil and on the surface of the berry may help develop conditions for the production of quality 'terroir' wines [8,9].…”