Parpinello Giuseppina Paola, Rombolà Adamo Domenico, Simoni Marco, Versari Andrea
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.
Department of Agricultural Sciences, University of Bologna, Viale G. Fanin 44, Bologna, BO 40127, Italy.
Food Chem. 2015 Jan 15;167:145-52. doi: 10.1016/j.foodchem.2014.06.093. Epub 2014 Jul 2.
The effects of biodynamic production practices on composition and sensory attributes of Sangiovese wines were examined for 2 years (2009 and 2010) in a vineyard that was converted from organic (ORG) to biodynamic (BDN) viticulture. During the first year (2009), the BDN wines were characterised by low alcohol strength, colour intensity, total polyphenols, monomeric anthocyanins and catechin. Conversely, the second year BDN wines differed from the organic wines in terms of total polyphenols and phenolic compounds, including polymeric pigments, co-pigmentation, tannins and iron-reactive polyphenols. The effect of management practices, harvest and their interaction was analysed for each compound. Positive interaction was observed for total acidity, volatile acidity, cyanidin-3-glucoside, protocatechuic acid, (+)-catechin, quercetin and trans-resveratrol. ORG wine initially showed a more complex aroma profile; however, the differences were almost indistinguishable during the second year. Trained panellists highlighted differences in colour intensity between ORG and BDN wines although no preference was found by consumers. The concentrations of ochratoxin A and biogenic amines were far below the health-hazardous threshold.
在一个从有机（ORG）葡萄栽培转换为生物动力（BDN）葡萄栽培的葡萄园里，对生物动力生产方式对桑娇维塞葡萄酒成分和感官属性的影响进行了为期两年（2009年和2010年）的研究。在第一年（2009年），BDN葡萄酒的特点是酒精度低、颜色强度低、总多酚、单体花青素和儿茶素含量低。相反，第二年BDN葡萄酒在总多酚和酚类化合物方面与有机葡萄酒不同，包括聚合色素、共色素、单宁和铁反应性多酚。分析了管理方式、采收及其相互作用对每种化合物的影响。观察到总酸度、挥发酸、矢车菊素-3-葡萄糖苷、原儿茶酸、（+）-儿茶素、槲皮素和反式白藜芦醇存在正相互作用。ORG葡萄酒最初表现出更复杂的香气特征；然而，在第二年差异几乎难以区分。经过培训的评审员强调了ORG和BDN葡萄酒在颜色强度上的差异，尽管消费者没有发现偏好。赭曲霉毒素A和生物胺的浓度远低于健康危害阈值。
