Abstract
This research represents a first attempt to chemically characterize wines produced from the autochthonous grape variety, Uva Longanesi, based upon the phenolic compounds responsible for its high astringency as confirmed by preliminary sensory analysis. In addition, a wine produced from Sangiovese, the most popular grape variety in the Emilia-Romagna region, was analyzed for comparative purposes. Results showed that Uva Longanesi wine had a higher pH, alcohol concentration, and total dry extract than the Sangiovese wine. With regards to phenolic constituents, the Uva Longanesi wine had higher color parameters and greater concentrations of total phenolics, including monomeric anthocyanins, small polymeric pigments, and tannins. The phenolic composition of Uva Longanesi wine was found to be responsible for the high reactivity of the wine during fining trials.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
