Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.
Food Chem. 2019 Jun 15;283:499-507. doi: 10.1016/j.foodchem.2019.01.073. Epub 2019 Jan 19.
Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chemical and sensory parameters to investigate a sustainable approach to grape production. The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH. Although trained panelists highlighted some differences in astringency and odor complexity between ORG and BDN wines, consumers had no preference. The concentrations of anthocyanins, phenolic and cinnamic acids, and flavonols, as well as colour components, did not differ-contrary to results from the conversion period from ORG to BDN (2009 and 2010) in the same vineyard (Parpinello, Rombolà, Simoni, & Versari, 2015). Together, these two studies demonstrate that ORG and BDN wine characteristics tend to be similar after the first year of conversion, indicating that the BDN method can produce high-quality Sangiovese wine.
对来自有机（ORG）和生物动力（BDN）葡萄园的桑娇维塞红葡萄酒进行了为期两年（2011 年和 2012 年）的连续比较，以研究葡萄生产的可持续方法，比较了化学和感官参数。研究了管理实践、年份及其相互作用的影响。ORG 葡萄酒的总酸度较高，挥发酸和 pH 值较低。尽管经过训练的品鉴小组强调了 ORG 和 BDN 葡萄酒在涩味和气味复杂性方面的一些差异，但消费者没有偏好。花青素、酚类和肉桂酸、类黄酮的浓度以及颜色成分没有差异-与同一葡萄园（Parpinello、Rombolà、Simoni 和 Versari，2015 年）从 ORG 转换为 BDN（2009 年和 2010 年）的转换期结果相反。这两项研究表明，ORG 和 BDN 葡萄酒的特征在转换后的第一年趋于相似，表明 BDN 方法可以生产出高质量的桑娇维塞葡萄酒。
