Massimizzazione del potenziale enologico per mezzo di diverse tecniche di vinificazione

This book chapter reports the results of a research on the application of well establish pre-fermentation treatments (e.g. pre fermentation cryo maceration, cold soak and saigneè) on Sangiovese grapes in comparison wih the conventional vinification, and their outcome on the quality of chianti wine. The experiments were conducted in triplicate at cellar scale on 1000 kg of grapes randomly harvested from a 0.05 Km2 vineyard, and repeated for three consecutive years. Chemical parameters related to wine colour (colour indexes, total and free antocyanins, and tannins and antocyan-annin complexes) and the major components of the volatile profile were determined and compared. Depending upon the vintage, treatment, and aging time, differences were found and highlited in either aromatic profile or colour intensity and hue.