Sangiovese Wines Research Articles

Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality.

The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage can impact its chemical composition. This study has investigated the aging of Merlot and Sangiovese wines under traditional cellar conditions and underwater, exploring the influence of storage parameters on their chemical evolution. Analyzing parameters such as temperature, pressure, and chemical composition, the research revealed subtle but significant changes in the wines over time. Both wines showed a gradual reduction in total phenols, anthocyanins, non-flavonoid compounds, and total sulfur dioxide, irrespective of the storage conditions. Preliminary findings suggested that aging wine underwater does not induce significant alterations in its fundamental characteristics compared to traditional cellar aging. These results contribute to a deeper understanding of wine aging processes and highlight the importance of storage conditions in preserving wine quality. Further research is needed to fully elucidate the complexities of underwater aging and its broader implications for wine production.

Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way

In recent years, wine without sulphite addition has grown increasingly popular. In this work, resonance waves (AirMixing M.I.®) were applied to Sangiovese must in fermentation to produce wine without sulphite addition, monitoring the fermentation kinetics and analyzing polyphenols and volatile organic compounds (VOCs) extraction. Resonance waves were created by injecting compressed air into a 10 hL stainless steel tank filled with Sangiovese must, without pumping-over/delestage, and no sulphites in all the process (AM). Control wine was produced using pumping-over/delestage and adding sulphur dioxide. After 4 months in bottles, simulating the commercial habit used to sell in spring the last year wine, volatile acidity was significantly lower in AM wine, while total anthocyanins, trans-resveratrol and free quercetin were significantly higher. Among free (VOCs), the classes of terpenes and benzenoids were significantly higher in the Control wine while the classes of aldehydes, alcohols, volatile phenols, lactones and pyrazine were in the AM wine. Unlike free VOCs, in glycosylated VOCs, terpenes and benzenoids were significantly higher in AM wine. In conclusion, resonance waves permit to speed up the fermentation increasing phenols extraction and producing wines with excellent maintenance of VOCs, requiring less energy and labor, and thus being more economically and environmentally sustainable.

Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine

Low-temperature treatments can be applied to grapes or must before alcoholic fermentation to enhance the wine’s sensory characteristics. Several studies have shown that such practices have a positive effect on the polyphenol profile of the wine, but only a few surveys have examined the effect of these treatments on the yeast microbiota of grapes and wine. Therefore, this study aimed to evaluate how cryoextraction (freezing the grape with liquid nitrogen) and cold pre-fermentative maceration (at 5 °C for 48 h) affect the Saccharomyces and non-Saccharomyces populations during the winemaking process of red grapes, cv Sangiovese, conducted at two temperatures (20 and 30 °C). This research analyzed the concentration of various yeast species, their fermentation abilities, and the resulting wine’s aromatic profile. The Principal Component Analysis performed on yeast concentrations during the fermentations of various wines did not group the experimental wines based on treatment. However, the same groupings were highlighted when the concentrations of the volatile compounds, quantified in the experimental wines, were processed using the same statistical approach. Therefore, cryoextraction and cold pre-fermentative maceration seem to contribute less to the aromatic profile than the yeasts involved in the fermentation process.

Influence of rootstocks for Sangiovese vineyards in a high-altitude region of Santa Catarina State, Brazil: Impact on sensory and quality characteristics of wines

Adapting grape varieties to new viticultural regions requires studying the influence of rootstock on wine quality. This study aimed to identify rootstocks that most enhance the enological characteristics of grapes of the Sangiovese variety grown in the high-altitude region of Santa Catarina. The experiment was set up as a completely randomized design in a factorial scheme. Factor A represented the vintages (2019 and 2020), while Factor B denoted the rootstocks: ‘101-14 Mgt’, ‘Harmony’, ‘IAC 572’, ‘Paulsen 1103’, and ‘VR 043-43’. We assessed the physicochemical and sensory characteristics of wines from both vintages. Wines from the ‘IAC 572’ and ‘VR 043-43’ rootstocks had the lowest alcohol concentrations. The ‘VR 043-43’ rootstock contributed to the highest titratable acidity in the 2020 vintage wines. Additionally, wines from 2020 displayed a more vivid red color than their 2019 counterparts. We deduced that the Sangiovese wine quality is affected by the cultivation year. Sensory evaluations revealed that the tested rootstocks did not considerably alter the overall balance of the wine. However, the ‘101-14 Mgt’ and ‘Harmony’ rootstocks notably increased the alcohol concentration and phenolic compound levels in Sangiovese wines.

Fining strategies for quercetin deposit prevention in sangiovese wines

A strategy aimed at decreasing the content of quercetin (Q) and quercetin glycosides (QG) was applied to prevent future quercetin precipitation in wines. Different oenological fining agents were tested: polyvinylpolypyrrolidone (PVPP), a vegetable protein (VP), four yeast lysate (YLs) and a polyfunctional product (MIX) obtained by mixing PVPP, vegetable protein and a yeast lysate selected among the four tested. For each fining agent the adsorption isotherms were obtained; based on Freundlich model, PVPP and MIX showed the best adsorption of Q and QG. The MIX determined also a contemporary lower adsorption of other phenolic compounds. The treatment carried out with MIX on the Sangiovese wines determined a decrease of Q (from −27 to −47% with respect to the initial values) and of QG (−17%) preserving wine anthocyanins.

Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine.

The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an unripe grape extract (UGE) as an alternative to sulfur dioxide. Three samples were considered: control wine (TQ) with free SO2 of approximately 15 mg/L; sample A with chitosan (100 mg/L) and UGE (200 mg/L); and sample B with UGE (400 mg/L). The results achieved in this work demonstrated that the UGE, either alone or in combination with chitosan, was able to maintain the color characteristics of the Sangiovese wine and its sensory quality. Moreover, the addition of UGE contributed to an early and better stabilization of the color through the formation of polymeric pigments. The microbiological stabilization was comparable to SO2 when UGE was used at 200 mg/L in combination with chitosan. The market survey conducted in the present study confirmed how the use of UGE as an alternative to sulfitation was positively accepted by consumers, who are increasingly attentive not only to the quality of the wines they select but also to the sustainability of the production processes from which they derive and to the fact that they are not harmful to human health.

Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard

In the context of climate change, where high temperatures are frequent in the first phases of ripening, protecting grapevine bunches from solar radiation is essential for preserving berry composition and wine colour. The effects of bunch-zone late defoliations (DEFs) and “semi-ballerina” shoot positioning (SB) on vine physiology and grape and wine quality of organic cv. Sangiovese wines during storage were assessed in two contrasting seasons (2013 and 2014). The treatments altered neither vine physiology (leaf photosynthetic activity and stomatal conductance, stem water potential) nor vine phenology, yield, budburst and fruitfulness. Defoliations imposed at post-veraison (DEF I) and pre-harvest (DEF II), but not shoot positioning imposed at post-veraison, enhanced the concentration of berry skin flavonols at harvest, compared to an untreated control. Late defoliations and SB did not change berry weight, anthocyanins, soluble solids, pH or titratable acidity at harvest. The severity of Botrytis bunch rot was assessed in both seasons. In 2013, it was negligible regardless of the treatment. In 2014 (characterised by higher rainfall and lower average temperatures than in 2013), late defoliations (DEF I and DEF II), especially DEF I, and SB to a minor extent, limited the severity of Botrytis bunch rot. The oenological benefits of late defoliations and shoot positioning were observed during wine storage. These canopy management practices positively influenced wine components (polymeric pigments; namely short polymeric pigments) that might have a marked effect on the final colour intensity, without altering the basic chemical characteristics of the wine. When choosing the timing for carrying out defoliation in order to improve grape quality and bunch rot containment, the meteorological conditions should be properly considered. Our results may contribute to providing further recommendations for canopy management for grape growers who produce organic Sangiovese wines that undergo aging.

Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc

AbstractIn the last decade, some wine producers have re‐evaluated the role of micro‐oxygenation guaranteed by the porosity of the earthenware in the fermentation and refinement phases and, thus, the potential and limitations of this technique on the flavour and aromatic profile of wine need further investigations. The wine volatile profile was analysed by headspace solid phase microextraction coupled with gas chromatography—mass spectrometry, and the volatile compound percentages in Sangiovese and Cabernet Franc vinified in Stainless Steel Containers and in amphorae over time were compared. Results showed that the in‐amphorae vinification enhances the aromatic components of the Cabernet Franc wine, while there is no substantial difference for Sangiovese wine. A metabolomic approach was also attempted for the first time, and the NMR analysis highlighted a difference between the spectra of the samples vinified in‐amphorae with respect to those vinified in steel suggesting a potential new approach to obtain a significant traceability.

Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges

The present work investigated the impact of ultrafiltration (UF) and nanofiltration (NF) membranes on the recovery and fractionation of polyphenolic compounds and polysaccharides from Sangiovese and Cabernet Sauvignon wine lees. A laboratory-made flat-sheet membrane in cellulose acetate (CA400-38) was used in the UF treatment of Sangiovese wine lees; three laboratory-made flat-sheet membranes in cellulose acetate (CA316, CA316-70, CA400-22) and a polyamide commercial membrane (NF90) were used in the NF treatment of Cabernet Sauvignon wine lees. All membranes were characterized in terms of hydraulic permeability and rejection toward references solutes; the performances of the membranes were measured in terms of productivity, fouling index, cleaning efficiency and retention toward target compounds.Experimental results indicated that all UF and NF membranes were effective in separating target compounds rejecting more than 92% of polysaccharides with polyphenols preferentially permeating through the membrane. The UF membrane rejected more than 40% of total polyphenols; rejections toward non-flavonoids and flavonoids were less than 25% and 12.5%, respectively.The laboratory-made NF membranes exhibited higher permeate flux values (of the order of 11–12 L/m2h) in comparison with the commercial NF membrane, despite the observed differences in the retention of specific solutes. Among the prepared membranes the CA316 showed a total rejection toward most part of non-flavonoids and flavonoids.The experimental results support the use of UF and NF processes in a sequential design to fractionate and refine phenolic compounds from winery sludge for the production of concentrated fractions with high antioxidant activities.

Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials

The present study aimed to model the kinetics of factors involved in wine aging to highlight the effects caused by different tank materials. It is known that materials affect wine composition through releasing of tannins, elementals and allowing different level of oxygen permeation. To monitor how the composition of a red wine was influenced by the contact with different kind of material, a Sangiovese red wine from the 2018 harvest was aged for one-year simultaneously in six different 5 hL tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, raw earthenware, new and used oak wood. The registered differences were described through kinetic modeling of some wine’s chemical and physical parameters. In particular, the one-year evolution of the dissolved oxygen, redox potential and phenolic composition of the wines showed significant differences according to the tank material. Like the oak barrels, the raw earthenware amphorae and uncoated concrete tanks enhanced the polymerisation of the phenolic fraction of the wine. Instead, the stainless steel and epoxy-coated concrete proved to be the most chemically inert materials as they showed the least variability of redox potential and the lowest degree of color evolution.

Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle

The aim of this research was to study how different tank materials affected the chemical composition and the sensory profile of a red wine during aging. For this purpose, a single varietal Sangiovese wine was aged at the same time by using different tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, earthenware raw amphorae, and new and used oak barrels. Phenolic and volatile compounds, elemental content, tartaric stability, and sensory discriminant attributes of Sangiovese wine from the 2018 harvest were measured after 6 and 12 months of aging in tanks and 6 months in glass bottle (after the aging of 6 months carried out in each relevant container). The results showed that the different tanks significantly differentiated the wines on the base of all the chemical and sensory parameters considered. In particular, wines aged in earthenware raw amphorae and uncoated concrete registered a high content of polymeric pigments as the wine aged in the new oak barrel, resulting in materials that better promote the wine color stabilization. The same wines also showed the highest pH and tartaric stability, mostly likely related to the observed release of inorganic compounds from the tank material. Moreover, bottle aging enhanced the chemical and sensory differences between all the wines: they were characterized by a higher content of varietal volatiles such as norisoprenoids and terpenes, probably due to the reductive conditions in the bottle. The bottle also affected the perceived quality of the wines aged in concrete (uncoated and epoxy-coated) associated to the floral flavor, floral odor, sweetness attributes, and, to a lesser extent, acidity, while the ones aged in stainless steel and amphorae is associated to the berry jam odor.

Prevention of quercetin precipitation in red wines: a promising enzymatic solution

Flavonols are known for causing undesirable deposits in both red and white wines. Among flavonols, quercetin is widely considered the principal factor determining this phenomenon. One of the most accredited hypotheses claims that glycosylated derivatives of quercetin undergo hydrolysis of the glycosylic bond during the fermentation and the wine ageing, releasing quercetin aglycone, which is much less soluble in water solution and causes the precipitation. Our work describes the dynamics of quercetin-derived deposition in Chianti wines and purposes a new method, based on the enzymatic quercetin glycoside hydrolysis of the glycosidic bond, to prevent the unpleasant deposit formation during the wine ageing. In our study, forty-four monovarietal wines obtained from 7 different Italian grape varieties were compared in the content of total quercetin-3-glycosides (rutin, quercetin-3-glucuronide, quercetin-3-glucoside) and quercetin aglycone. The data confirmed the literature revealing Sangiovese as the richest in quercetin. We tested then, in a Sangiovese wine, four fining agents (PVPP, PVPP/PVI, bentonite and a vegetal protein) for quercetin removal, showing that only the PVPP had a modest aglycone removal activity. Then, the kinetics of deposit formation was studied in three Chianti wines which differed in the initial content of quercetin aglycone. This investigation highlighted that the chemical equilibrium of quercetin changes over time as the turbidity slowly increases, as previously documented. The comparison of the three dynamics also permitted us to conclude that different wines show a different ability to keep in solution quercetin. Finally, a new approach for deposit prevention was studied by a precocious Chianti wine treatment with a pectolytic enzyme having secondary glycosidase activity. This enzyme significantly accelerated the hydrolysis of glycosylated quercetins into their aglycone, which could enhance the deposition before bottling, without serious wine colour depletion. Our study represents the first evidence of the promising potential of using the pectolytic enzyme with secondary glycosidase activity to prevent quercetin deposit during Chianti ageing, in a way that is compatible with organic wine production.

Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes

Quercetin haze has been observed over the last few years in some aged Sangiovese wines. This problem could be due to an excess of the quercetin in the wine. Leaf removal increases the exposition of clusters to sunlight, which may enhance flavonol synthesis in the grapes. In this study, we evaluated the dynamics related to extractable flavonols in grapes grown in three usually defoliated Vitis vinifera (L.) cv. Sangiovese vineyards, whose wines showed quercetin precipitates. The particular structure of the vineyards in which the leaf removal experiments were carried out allowed the influence of vineyard, biotype and rootstock on grape flavonol contents at mid-maturation and technological maturity to be evaluated. The leaves were removed at pre-flowering (early) and at veraison (late). Leaf removal increased the content of extractable glycosidic flavonols in grapes at the two tested ripening stages. In addition, vineyard, biotype and rootstock affected the content of glycosidic flavonols and the interaction between the studied variables was significant. Even though leaf removal induced an increase in extractable quercetin glycosides which can increase the risk of quercetin haze in wine, an examination of the scientific literature on this topic showed that this risk does not depend on the absolute content of these compounds alone.

Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines

Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines

Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction.

In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines. Among various oenological products, mannoproteins have been shown to improve the mouthfeel of red wines. In this work, extended maceration (E), marc-pressed (P), and free-run (F) Sangiovese wines were aged for six months in contact with three different commercial mannoprotein-rich yeast extracts (MP, MS, and MF) at a concentration of 20 g/hL. Phenolic compounds were measured in treated and control wines, and sensory characteristics related to the astringency, aroma, and colour of the wines were studied. A multivariate analysis revealed that mannoproteins had a different effect depending on the anthocyanin/tannin (A/T) ratio of the wine. When tannins are strongly present (extended maceration wines with A/T = 0.2), the MP conferred mouthcoating and soft and velvety sensations, as well as colour stability to the wine. At A/T = 0.3, as in marc-pressed wines, both MF and MP improved the mouthfeel and colour of Sangiovese. However, in free-run wine, where the A/T ratio is 0.5, the formation of polymeric pigments was allowed by all treatments and correlated with silk, velvet, and mouthcoat subqualities. A decrease in bitterness was also obtained. Commercial mannoproteins may represent a way to improve the mouthfeel and colour of very tannic wines.

Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA).

The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three denominations (Chianti Classico, Toscana, Morellino di Scansano) and a Chianti Classico specification (Chianti Riserva), from three price ranges (low, medium, high) were evaluated. Regular wine consumers and trained panel assessed the wines applying the Check-All-That-Apply (CATA) questionnaire relative to six astringency attributes (silk, velvet, dry, aggressive, hard, mouthcoat). Differences between panels were more associated with the high-price wines, which were characterised by negative subqualities for consumers. Preference maps revealed that mouthcoat was the term mainly associated with consumers’ liking, while other subqualities as persistent, rich, and full-body, provided by the trained assessors, may represent the drivers of liking for Sangiovese wine. This study has demonstrated that a trained sensory panel provides highly valuable information regarding the mouthfeel characteristics of Sangiovese wines and the attributes driving consumer liking.

Alternative fining of Sangiovese wine: effect on phenolic substances and sensory characteristics

Alternative fining of Sangiovese wine: effect on phenolic substances and sensory characteristics

Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan

Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines. To fill the gap on this aspect, this work focused on changes in color, phenolic and volatile composition of red wines treated for 7 days with 0.5 g/L of fungoid chitosan, added in both undissolved and dissolved form. When compared to untreated samples, minor changes in phenolic compounds were observed in chitosan added wines, mainly involving hydroxycinnamic acids and flavonols, with reductions of 3 mg/L and 1.5 mg/L respectively. Ellagic acid, however, was absorbed up to 2 mg/L, which reduced his content by 40%. Since some of these compounds actively participate to co-pigmentation with anthocyanins, the color of wines was influenced accordingly. Chitosan marginally absorbed some aroma compounds, including volatile phenols whose amounts were slightly but significantly decreased after treatment. Overall, at the dose adopted, chitosan appeared suited to be used in red winemaking for microbial or physical stability purposes, not severely impairing the quality parameters of the final wines.

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

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.

Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of monovarietal Sangiovese wines.

The selection of Starmerella bacillaris strains to be used with Saccharomyces cerevisiae as mixed cultures has been recently suggested in order to produce wines containing lower ethanol and higher glycerol concentrations and to promote fructose degradation due to their fructophilic character. However, studies about effects of such mixed starter cultures on phenolic compounds, which are responsible for the colour and health-enhancing properties in red wines, are currently lacking. Therefore, in this work, the influence of sequential inoculated fermentation (SIF) with Starm. bacillaris and S. cerevisiae on phenolic content of monovarietal Sangiovese wine was evaluated by fermentations at laboratory scale. Axenic fermentations (AXFs) with S. cerevisiae were performed as control. S. cerevisiae attained higher cell densities in AXF compared with SIF. The experimental wines obtained by SIF showed significant lower ethanol and higher glycerol concentrations, whereas no significant difference was detected in colour intensity. The total phenol index reached significantly lower values in SIF. Furthermore, the wines produced by SIF contained higher concentrations of vitisin A that has a greater colour stability than the anthocyanin monomer. Finally, a lower content of both free anthocyanins and flavan-3-ols, key compounds for wine quality possessing also health-enhancing properties, was found in wines obtained by SIF. On the contrary, no significant difference was detected on flavonol concentration between SIF and AXF. This study highlighted that the use of sequential inoculum of Starm. bacillaris and S. cerevisiae can contribute to increasing the colour stability of red wines, even if at the expense of compounds with health properties.