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Monica Picchi, Valentina Canuti, Mario Bertuccioli, Bruno Zanoni DAGRI – Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Firenze 50144, ItalyCorrespondence: Valentina CanutiDAGRI – Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, via Donizetti, 6, Firenze 50144, ItalyTel +39 055 2755517Fax +39 055 2755500Email valentina.canuti@unifi.itPurpose: 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.Keywords: Sangiovese, biodynamic wine, winemaking process, quality, typicality, volatile profile |
