Sangiovese is the most-cultivated red grape variety in Italy and is certified for the production of several DOCG (Denominazione di Origine Controllata e Garantita), DOC (Denominazione di Origine Controllata), and IGT (Indicazione Geografica Tipica) wines in Tuscany and elsewhere in Italy. According to the California Wine Institute, Sangiovese is also one of the most-cultivated Italian red grape varieties in California. Despite the global distribution of this variety, there is a lack of international studies of Sangiovese grapes and wines. For this reason, the present study aimed to compare commercial Sangiovese wines from 2016 and 2017 harvests, produced in Italy (mostly Tuscany) and California. By combining multiple chemical analyses (e.g., volatile profile, color indices, phenol composition, and elemental profiles) and applying multivariate statistical analyses, it was possible to describe the differences and similarities between the two regions.
Chemical and Sensory Characterization of Sangiovese Wines from Italy and California / Valentina Canuti; Larry Lerno; Courtney K. Tanabe; Annegret Cantu; Hildegarde Heymann; Susan E. Ebeler. - STAMPA. - (2019), pp. 83-83. (Intervento presentato al convegno ASEV 70th National Conference tenutosi a Napa (California) nel 17-20June 2019).
Chemical and Sensory Characterization of Sangiovese Wines from Italy and California
Valentina Canuti;
2019
Abstract
Sangiovese is the most-cultivated red grape variety in Italy and is certified for the production of several DOCG (Denominazione di Origine Controllata e Garantita), DOC (Denominazione di Origine Controllata), and IGT (Indicazione Geografica Tipica) wines in Tuscany and elsewhere in Italy. According to the California Wine Institute, Sangiovese is also one of the most-cultivated Italian red grape varieties in California. Despite the global distribution of this variety, there is a lack of international studies of Sangiovese grapes and wines. For this reason, the present study aimed to compare commercial Sangiovese wines from 2016 and 2017 harvests, produced in Italy (mostly Tuscany) and California. By combining multiple chemical analyses (e.g., volatile profile, color indices, phenol composition, and elemental profiles) and applying multivariate statistical analyses, it was possible to describe the differences and similarities between the two regions.
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