Environmental values are important drivers for winegrowers because they could represent a credential to offset environmental impacts of wine production. A recent survey on consumer perceptions showed future Old and New World wine markets (USA, Chile, Australia, New Zealand, and South Africa) veering toward organic, reduced carbonfootprint, vegan, and other environmentally friendly products. This study evaluated the impact of organic, biodynamic, and conventional production processes on the quality of a typical wine, such as Chianti DOCG. The global quality of a typical wine was defined by three different profiles: the eligibility profile (chemical characteristics such as alcohol concentration, total acidity, pH, and phenolic concentration), the typicality profile defined by the cultivar (aromatic characteristics that originate from the grapes), and the style profile (characteristics that result from winemaking methods). Fourteen commercial Chianti DOCG wines from the 2016 harvest were selected based on theirproduction management, including organic, biodynamic, and conventional. Chemical analyses (phenol indices, polyphenols, and volatile compounds) and sensory analysis (typicality evaluation and quantitative descriptive analysis) were carried out to define the eligibility and typicality profiles of the wines and to evaluate their correlation with different production techniques. Statistical analysis of the chemical and sensory data emphasized that the different wine production techniques typically had no systematic differences in eligibility and typicality profiles, except for greater color intensity and polyphenol contents in the organic wines. A panel of experts assigned higher typicality scores to one organic, two biodynamic, and two conventional wines, confirming the findings of other authors. Therefore, environmentally friendly production processes may not have necessarily an effect on the recognizability or typicality of a wine.
Effect of Organic, Biodynamic, and Conventional Production Processes on the Quality of a Typical Wine / Monica Picchi; Valentina Canuti:; Valentina Millarini; Francesco Maioli; Bruno Zanoni; Mario Bertuccioli. - ELETTRONICO. - (2019), pp. 77-78. (Intervento presentato al convegno ASEV 70°th Conference. Science: a platform for progress tenutosi a Napa (California) nel 17-20 giugno).
Effect of Organic, Biodynamic, and Conventional Production Processes on the Quality of a Typical Wine
Monica Picchi;Valentina Canuti:
;Valentina Millarini;Bruno Zanoni;Mario Bertuccioli
2019
Abstract
Environmental values are important drivers for winegrowers because they could represent a credential to offset environmental impacts of wine production. A recent survey on consumer perceptions showed future Old and New World wine markets (USA, Chile, Australia, New Zealand, and South Africa) veering toward organic, reduced carbonfootprint, vegan, and other environmentally friendly products. This study evaluated the impact of organic, biodynamic, and conventional production processes on the quality of a typical wine, such as Chianti DOCG. The global quality of a typical wine was defined by three different profiles: the eligibility profile (chemical characteristics such as alcohol concentration, total acidity, pH, and phenolic concentration), the typicality profile defined by the cultivar (aromatic characteristics that originate from the grapes), and the style profile (characteristics that result from winemaking methods). Fourteen commercial Chianti DOCG wines from the 2016 harvest were selected based on theirproduction management, including organic, biodynamic, and conventional. Chemical analyses (phenol indices, polyphenols, and volatile compounds) and sensory analysis (typicality evaluation and quantitative descriptive analysis) were carried out to define the eligibility and typicality profiles of the wines and to evaluate their correlation with different production techniques. Statistical analysis of the chemical and sensory data emphasized that the different wine production techniques typically had no systematic differences in eligibility and typicality profiles, except for greater color intensity and polyphenol contents in the organic wines. A panel of experts assigned higher typicality scores to one organic, two biodynamic, and two conventional wines, confirming the findings of other authors. Therefore, environmentally friendly production processes may not have necessarily an effect on the recognizability or typicality of a wine.
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