Influenza del processo enologico convenzionale e biodinamico sulle caratteristiche di vini da uve Sangiovese

The aim of the research was to verify the impact of the enological biodynamic and conventional process starting from biodynamic grape, on the quality and typicality of some Sangiovese wines. Four estates producing biodynamic wine and a conventional one participated to the project. In the biodynamic wineries, winemaking was conducted using Sangiovese grapes and following a biodynamic winemaking protocol. In the conventional winery winemaking was conducted using the same Sangiovese grape collected from each biodynamic esta te, but following a conventional winemaking protocol. All the wines were submitted to a series of evaluation at the end of alcoholic and of malolactic fermentation. A panel of trained judges defined the sensory profile of the wines. A panel of experts evaluated quality and typicality. For all the wines the chemical profile (base analysis, aromatic and phenolic profile) was determined. The samples of the two different kinds of wines showed significant differences in terms of perceived quality. Actually there were different quality and typicality levels: some of them were correlated to the enological process (quality of color); others were not (typicality)