Abstract
Abstract A gas chromatographic method for rapid screening of fixed compounds was modified and applied to the analysis of Sangiovese red wine samples. These were obtained by different wine making processes: by carbonic maceration treatments in small and large tanks, and traditional wine making at different temperatures of fermentation. Statistical analysis of data to assess the influence of wine making process on non‐volatile compounds of samples was carried out. Glycerol, malic and succinic acids, mannitol, sorbitol, erythritol and two components not yet identified were found in statistically significant amounts, both in the traditional wine making and carbonic maceration. Among the samples obtained by the traditional wine making process at different temperatures of fermentation only glycerol, succinic acid and mannitol were shown to be rated statistically significant.
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