Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy.

Valentina Canuti,Hildegarde Heymann,Monica Picchi,Courtney K Tanabe,Annegret Cantu,Bruno Zanoni,Susan E Ebeler,Larry A Lerno

doi:10.3390/foods9081088

Valentina Canuti, Hildegarde Heymann + Show 6 more

Open Access

https://doi.org/10.3390/foods9081088

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Abstract

Sangiovese is the most cultivated red grape variety in Italy where it is certified for the production of several Protected Designation of Origin (PDO) wines, and it is 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 on Sangiovese grapes and wines. For this reason, the present study aimed to compare 20 commercial Sangiovese wines from 2017 harvest, 9 produced in Italy (Tuscany) and 11 in California, in order to evaluate the intrinsic and perceived quality. The eligibility, identity, and style properties (the intrinsic quality) of the wines were evaluated. A group of 11 Italian experts evaluated the perceived quality by rating the typicality of the wines. The experimental data showed that the intrinsic quality of Sangiovese wine samples was affected by the growing area; in particular, the wine resulted very different for the color indices and polyphenol composition. The above differences in intrinsic quality levels did not lead to a different evaluation of the perceived quality (typicality) by the wine experts. The results evidenced that Sangiovese variety is recognizable also if grown outside its original terroir, and fresh and fruity wines were considered more typical. This study expands our current knowledge of Sangiovese wines and the contribution of regional characteristics to the composition of wine.

Highlights

Sangiovese is the most important Italian red grape variety, with origins in Tuscany and Calabria in the south of Italy [1,2]
One of the main objectives of this study was to examine intrinsic quality of the samples, evaluating how chemical differences in wines from Italy and California, in terms of eligibility and identity profiles, could reflect on the sensory perception of wines
The chemical eligibility profile of the wines was represented by the standard chemical parameters, color indices and polyphenols composition, while the chemical identity profile was represented by the volatile compounds originating in the grape and by the alcoholic and malolactic fermentations

Summary

Introduction

Sangiovese is the most important Italian red grape variety, with origins in Tuscany and Calabria in the south of Italy [1,2]. Sangiovese has always been considered as a good-quality cultivar for wine production. Today, it is the basis of internationally known DOC Controllata) and DOCG (Denominazione di Origine Controllata e Garantita) wines from Tuscany in. Sangiovese is the cultivar with the highest number of clones registered in the Italian National Catalogue of Grapevine. Cultivars [3] showing 130 clones in 2020. Despite its global distribution and importance, there are a limited number of international studies on Sangiovese grapes and wines.

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