Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management

Food Chemistry

Volumn 167, Issue , 2015, Pages 145-152

  Parpinello, Giuseppina Paola ^a   Rombolà, Adamo Domenico ^b   Simoni, Marco ^c   Versari, Andrea ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c Astra Innovazione e Sviluppo   (Italy)

Author keywords

Biodynamic preparations; Biogenic amines; Ochratoxin A; Organic wine; Phenolic compounds; Sensory evaluation; Volatile compounds; Wine sustainability

Indexed keywords

AMINES; BIOHAZARDS; FLAVONOIDS; PHENOLS; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

BIODYNAMIC PREPARATIONS; BIOGENIC AMINES; OCHRATOXIN A; PHENOLIC COMPOUNDS; VOLATILE COMPOUNDS;

WINE;

ANTHOCYANIN; CATECHIN; CYANIDIN 3 GLUCOSIDE; OCHRATOXIN; PHENOL DERIVATIVE; POLYPHENOL; POLYPHENOL DERIVATIVE; PROTOCATECHUIC ACID; TANNIN DERIVATIVE; VOLATILE AGENT; BIOGENIC AMINE; RESVERATROL; STILBENE DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ACIDITY; ARTICLE; BIODYNAMIC PREPARATION; CHEMICAL ANALYSIS; CLIMATE; COMPARATIVE STUDY; FEMALE; FOOD COMPOSITION; FOOD PROCESSING; GRAPE; ITALY; MALE; NONHUMAN; RED WINE; SACCHAROMYCES CEREVISIAE; ANALYSIS; HUMAN; WINE;

BIOGENIC AMINES; CATECHIN; HUMANS; PHENOLS; POLYPHENOLS; STILBENES; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84904282006     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.093     Document Type: Article

References (45)

1. P. Arapitsas, G. Speri, A. Angeli, and F. Mattivi The influence of storage on the "chemical age" of red wines Metabolomics 2014 10.1007/s11306-014-0638-x
2. G. Arfelli, G. Chiavari, M. Castellari, and A. Amati Influenza della tecnica di vinificazione sul contenuto di sostanze polifenoliche di vini ottenuti da cultivar diverse. Analisi HPLC dei composti polifenolici dei mosti e dei vini Vignevini 19 6 1992 53 58
3. R.B. Boulton The copigmentation of anthocyanins and its role in the color of red wine: A critical review American Journal of Enology and Viticulture 52 2 2001 67 87
4. R.M. Callejon, A. Clavijo, P. Ortigueira, A.M. Troncoso, P. Paneque, and M.L. Morales Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains Analytica Chimica Acta 660 1-2 2010 68 75
5. V. Canuti, M. Conversano, M. Li Calzi, H. Heymann, M.A. Matthews, and S.E. Ebeler Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines Journal of Chromatography A 1216 15 2009 3012 3022
6. M. Castellari, S. Fabbri, A. Fabiani, A. Amati, and S. Galassi Comparison of different immunoaffinity clean-up procedures for high-performance liquid chromatographic analysis of ochratoxin A in wines Journal of Chromatography A 888 2000 129 136 (Pubitemid 30440704)
7. M. Castellari, E. Sartini, A. Fabiani, G. Arfelli, and A. Amati Analysis of wine phenolics by high-performance liquid chromatography using a monolithic type column Journal of Chromatography A 973 2002 221 227 (Pubitemid 35279222)
8. D. Cozzolino, M. Holdstock, R.G. Dambergs, W.U. Cynkar, and P.A. Smith Mid infrared spectroscopy and multivariate analysis: A tool to discriminate between organic and non-organic wines grown in Australia Food Chemistry 116 3 2009 761 765
9. M.A. Delmas, and L.E. Grant Eco-labeling strategies and price-premium: The wine industry puzzle Business and Society 53 1 2014 6 44
10. EC Commission Regulation (EEC) No 2676/90 of 17 September 1990 determining Community methods for the analysis of wines Official Journal of the European Communities, L 272 1990 64 73
11. EC Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91 Official Journal of the European Union, L 189 2007 1 23
12. EC Commission implementing regulation (EU) No 203/2012 of 8 March 2012 amending Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007, as regards detailed rules on organic wine Official Journal of the European Union, L 71 2012 42 47
13. V. Gerbi, G. Zeppa, and A. Carnacini Rapid extraction of volatile compounds in wine and vinegar using extrelut resin Italian Journal of Food Science 4 1992 259 267
14. J.F. Harbertson, E.A. Picciotto, and D.O. Adams Measurement of polymeric pigments in grape berry extracts and wines using a protein precipitation assay combined with bisulfite bleaching American Journal of Enology and Viticulture 54 4 2003 301 306 (Pubitemid 38069955)
15. ISO. (1997). Sensory analysis -Apparatus - Wine tasting glass. International Organization for Standardization.
16. ISO. (2004). 4120 - Sensory analysis - Methodology - Triangle test. International Organization for Standardization.
17. ISO. (2005). 5495 - Sensory analysis - Methodology - Paired comparison test. International Organization for Standardization.
18. D.I. Jackson, and P.B. Lombard Environmental and management practices affecting grape composition and wine quality - A review American Journal of Enology and Viticulture 44 4 1993 409 430
19. H. Kalkan Yildirim, A. Üren, and U. Yücel Evaluation of biogenic amines in organic and non-organic wines by HPLC OPA derivatization Food Technology Biotechnology 45 1 2007 7
20. Koepf, H.; Schaumann, W.; Haccius, M. (2001). Agricoltura Biodinamica: Antroposofica Editrice.
21. L. Laghi, A. Versari, E. Marcolini, and G.P. Parpinello Metabonomic investigation by 1H-NMR to discriminate between red wines from organic and biodynamic grapes Food and Nutrition Sciences 5 1 2014 52 59
22. J.H. Lane, and L. Eynon Determination of reducing sugars by Fehling solution with methylene blue indicator Journal of the Society of Chemical Industry 42 1923 32 37
23. H. Lawless, and H. Heymann Sensory evaluation of food: Principles and practices 1998 Chapman and Hall New York
24. S. Mann, A. Ferjani, and L. Reissig What matters to consumers of organic wine? British Food Journal 114 2 2012 272 284
25. M. Meunier Biodynamic wine and its progress in different countries The Australian Grapegrower and Winemaker 2001 77 78
26. A. Miceli, C. Negro, L. Tommasi, and P. De Leo Polyphenols, resveratrol, antioxidant activity and ochratoxin a contamination in red table wines, controlled denomination of origin (DOC) wines and wines obtained from organic farming Journal of Wine Research 14 2-3 2003 115 120
27. S. Moret, and L.S. Conte High-performance liquid chromatographic evaluation of biogenic amines in foods. An analysis of different methods of sample preparation in relation to food characteristics Journal of Chromatography A 729 1996 363 369
28. J. Mulero, F. Pardo, and P. Zafrilla Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage European Food Research and Technology 229 5 2009 807 812
29. J. Mulero, P. Zafrilla, J.M. Cayuela, A. Martinez-Cacha, and F. Pardo Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques Journal of Food Science 76 3 2011 C436 C440
30. A. Parenti, P. Spugnoli, L. Calamai, S. Ferrari, and C. Gori Effects of cold maceration on red wine quality from Tuscan Sangiovese grape European Food Research and Technology 218 2004 360 366 (Pubitemid 40871450)
31. Picone, G.; Laghi, L.; Olivi, F.; Rombolà, A.; Capozzi, F. (2013). A foodomics approah through the HR 1H-NMR to evaluate differences between organic and biodynamic grape berry. In International conference on foodomics, 3rd ed. (pp. 22-24) Cesena, Italy.
32. P. Plahuta, and P. Raspor Comparison of hazards: Current vs. GMO wine Food Control 18 5 2007 492 502 (Pubitemid 44591006)
33. A. Pons, V.R. Lavigne, F.R. Eric, P. Darriet, and D. Dubourdieu Identification of volatile compounds responsible for prune aroma in prematurely aged red wines Journal of Agricultural and Food Chemistry 56 13 2008 5285 5290 (Pubitemid 352039137)
34. M.L. Ponsone, M. Combina, A. Dalcero, and S. Chulze Ochratoxin A and ochratoxigenic Aspergillus species in Argentinean wine grapes cultivated under organic and non-organic systems International Journal of Food Microbiology 114 2 2007 131 135 (Pubitemid 46329169)
35. D. Preston Viticulture and winemaking in contemporary rural change: Experience from southern France and eastern Australia Journal of Wine Research 19 3 2008 159 173
36. J.R. Reeve, L. Carpenter-Boggs, J.P. Reganold, A.L. York, G. McGourty, and L.P. McCloskey Soil and winegrape quality in biodynamically and organically managed vineyards American Journal of Enology and Viticulture 56 4 2005 367 376 (Pubitemid 43015902)
37. Ripper, M.; & Schmitt, E. (1896). Zeitschrift f.a.ch.; 232.
38. C.F. Ross, K.M. Weller, R.B. Blue, and J.P. Reganold Difference testing of Merlot produced from biodynamically and organically grown wine grapes Journal of Wine Research 20 2 2009 85 94
39. R. Spaccini, P. Mazzei, A. Squartini, M. Giannattasio, and A. Piccolo Molecular properties of a fermented manure preparation used as field spray in biodynamic agriculture Environmental Science and Pollution Research 19 2012 4214 4225
40. A. Tassoni, N. Tango, and M. Ferri Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices Food Chemistry 139 2013 405 413
41. A. Tassoni, N. Tango, and M. Ferri Polyphenol and biogenic amine profiles of Albana and Lambrusco grape berries and wines obtained following different agricultural and oenological practices Food and Nutrition Sciences 5 2014 8 16
42. S. Tinttunen, and P. Lehtonen Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data European Food Research and Technology 212 2001 390 394 (Pubitemid 33808365)
43. M. Turinek, S. Grobelnik-Mlakar, M. Bavec, and F. Bavec Biodynamic agriculture research progress and priorities Renewable Agriculture and Food Systems 24 2 2009 146 154
44. L. Yañez, J. Saavedra, C. Martínez, A. Córdova, and M.A. Ganga Chemometric analysis for the detection of biogenic amines in Chilean Cabernet Sauvignon wines: A comparative study between organic and nonorganic production Journal of Food Science 77 8 2012 T143 T150
45. G. Zucca, D.E. Smith, and D.J. Mitry Sustainable viticulture and winery practices in California: What is it, and do customers care? International Journal of Wine Research 2 2009 189 194