Polyphenols composition of Sangiovese red wines: comparison between conventional, organic and biodynamic management

Wines produced in eco-friendly ways such as organic and biodynamic are enjoying increasing popularity as consumers are looking for products with reduced environmental impact and that contemporarily might guarantee greater safety and even higher nutritional power. Only few authors have dealt with the effect of conventional and non-conventional vine management on wine characteristics and limited information is available. The aim of this research was to study the polyphenol composition of Sangiovese wines obtained following an organic, biodynamic and conventional production processes. In the first part, biodynamic Sangiovese grapes from 2015 and 2016 vintages were harvested and vinified following both a biodynamic and a conventional winemaking protocol in order to investigated how the process could affect the wine characteristics. Successively, commercial 2016 Sangiovese wines were selected based on their production management including organic, biodynamic and conventional in order to investigate how all the different wineries management could affect the wine composition