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
| Autor: | Paola Domizio, Francesco Maioli, Valentina Millarini, Monica Picchi, Valentina Canuti, Gabriele Scozzafava, Bruno Zanoni |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
biodynamic wine
carbon footprint Sangiovese organic wine wine quality typicality polyphenols Health (social science) media_common.quotation_subject TP1-1185 Plant Science Carbon dioxide production Health Professions (miscellaneous) Microbiology Article Perceived quality Production manager Statistics Production (economics) Quality (business) Mathematics media_common Winemaking Wine Chemical technology Food Science |
| Zdroj: | Foods Volume 10 Issue 8 Foods, Vol 10, Iss 1894, p 1894 (2021) |
| Popis: | The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Chianti DOCG wines from the 2016 harvest were selected based on the type of production management. A survey was set up to get winemaking information from the estate’s producer of the wines to estimate the carbon dioxide production under the three types of management. The eligibility, identity, and style properties (the intrinsic quality) of the wines were defined. A group of 45 experts evaluated the differences between wines by the Napping test and rated their typicality (perceived quality). The organic and biodynamic management showed a lower level of estimated values of carbon dioxide production. The overall statistical elaboration of the chemical and sensory data highlighted that the registered differences of the intrinsic, perceived quality, and typicality level of the respective wines, did not depend on the type of management. The comparison of the three kinds of wine by SIMCA modeling, put in evidence that the conventional ones showed a greater homogeneity regarding chemical composition, sensory characteristics, and typicality. |
| Databáze: | OpenAIRE |
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