Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

Summary The aim of this study was to assess the impact of some viticultural practices (VP) and winemaking technologies (WT) on phenolic composition and sensory characteristics of Negroamaro wines produced in Apulia, Southern Italy. Among VP, two soil management (cover crop and soil tillage) and two...

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Published in:International journal of food science & technology 2013-11, Vol.48 (11), p.2215-2227
Main Authors: Coletta, Antonio, Trani, Antonio, Faccia, Michele, Punzi, Rossana, Dipalmo, Tiziana, Crupi, Pasquale, Antonacci, Donato, Gambacorta, Giuseppe
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cover cropping
cryomaceration
Flavonoids
Food industries
Fruits
Fundamental and applied biological sciences. Psychology
Negroamaro
phenolics
Phenols
Polyphenols
Soil (material)
soil tillage
Technology
Tillage
Training
training systems
Ultrasound
ultrasounds
Wines
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container_title International journal of food science & technology
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creator Coletta, Antonio
Trani, Antonio
Faccia, Michele
Punzi, Rossana
Dipalmo, Tiziana
Crupi, Pasquale
Antonacci, Donato
Gambacorta, Giuseppe
description Summary The aim of this study was to assess the impact of some viticultural practices (VP) and winemaking technologies (WT) on phenolic composition and sensory characteristics of Negroamaro wines produced in Apulia, Southern Italy. Among VP, two soil management (cover crop and soil tillage) and two training systems (bilateral cordon and unilateral cordon) were compared, whereas among WT, three vinifications were tested: control (traditional, 7 days of maceration at 25 °C with two daily punching‐down), cryomaceration (24 h at 0 °C using dry ice) and ultrasound (37 kHz, 150 W, 15 min at 30 °C). Results showed that cover cropping decreased the concentration of flavonoids, whereas bilateral cordon training led to an increase of flavonoids and total polyphenols. Among technologies applied, the cryomaceration led to enrichment in anthocyanins and to impoverishment in total polyphenols, whereas ultrasound treatment improved the extraction of all phenol classes. Cryomacerated wines from the combination soil tillage and unilateral cordon were characterised by the best olfactory and gustatory sensory characteristics. Cryomaceration increased the notes of soft fruits and liquorice, whereas ultrasonic treatment did increase descriptors of violet, soft fruits and black pepper.
doi_str_mv 10.1111/ijfs.12207
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source Oxford Journals Open Access Collection; Wiley
subjects Biological and medical sciences
Cover cropping
cryomaceration
Flavonoids
Food industries
Fruits
Fundamental and applied biological sciences. Psychology
Negroamaro
phenolics
Phenols
Polyphenols
Soil (material)
soil tillage
Technology
Tillage
Training
training systems
Ultrasound
ultrasounds
Wines
title Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines
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