Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging

Angela Silva; Milena Lambri; Dante Marco De Faveri

Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging

Angela Silva
, Milena Lambri
, Dante Marco De Faveri

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

This study concerns the impact of some variables, applied to the phases of maceration and of wood aging, on the chemical and sensory properties of Sangiovese wine.\r\nTrials regards:\r\n- wines obtained with maceration carried out starting from the same crushed grapes and using different aeration levels, then aged in wood at the same conditions for 14 months;\r\n- wines matured in barriques of different oak origin, French and American, with seasoning levels of 24 e 36 months.

Original language	English
Title of host publication	Proceedings of the Terzo Simposio Internazionale sul Sangiovese. Terroir Model for Fine Wine.
Publisher	ARSIA - Regione Toscana
Pages	23-23
Number of pages	1
Publication status	Published - 2008

Keywords

aging
maceration
sangiovese
wine

Cite this

@inproceedings{25e4f972c30047419279565b8aa90a35,

title = "Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging",

abstract = "This study concerns the impact of some variables, applied to the phases of maceration and of wood aging, on the chemical and sensory properties of Sangiovese wine.\textbackslash{}r\textbackslash{}nTrials regards:\textbackslash{}r\textbackslash{}n- wines obtained with maceration carried out starting from the same crushed grapes and using different aeration levels, then aged in wood at the same conditions for 14 months;\textbackslash{}r\textbackslash{}n- wines matured in barriques of different oak origin, French and American, with seasoning levels of 24 e 36 months.",

keywords = "aging, maceration, sangiovese, wine, aging, maceration, sangiovese, wine",

author = "Angela Silva and Milena Lambri and \{De Faveri\}, \{Dante Marco\}",

year = "2008",

language = "English",

pages = "23--23",

booktitle = "Proceedings of the Terzo Simposio Internazionale sul Sangiovese. Terroir Model for Fine Wine.",

publisher = "ARSIA - Regione Toscana",

}

Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging. / Silva, Angela; Lambri, Milena; De Faveri, Dante Marco.
Proceedings of the Terzo Simposio Internazionale sul Sangiovese. Terroir Model for Fine Wine.. ARSIA - Regione Toscana, 2008. p. 23-23.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

TY - GEN

T1 - Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging

AU - Silva, Angela

AU - Lambri, Milena

AU - De Faveri, Dante Marco

PY - 2008

Y1 - 2008

N2 - This study concerns the impact of some variables, applied to the phases of maceration and of wood aging, on the chemical and sensory properties of Sangiovese wine.\r\nTrials regards:\r\n- wines obtained with maceration carried out starting from the same crushed grapes and using different aeration levels, then aged in wood at the same conditions for 14 months;\r\n- wines matured in barriques of different oak origin, French and American, with seasoning levels of 24 e 36 months.

AB - This study concerns the impact of some variables, applied to the phases of maceration and of wood aging, on the chemical and sensory properties of Sangiovese wine.\r\nTrials regards:\r\n- wines obtained with maceration carried out starting from the same crushed grapes and using different aeration levels, then aged in wood at the same conditions for 14 months;\r\n- wines matured in barriques of different oak origin, French and American, with seasoning levels of 24 e 36 months.

KW - aging

KW - maceration

KW - sangiovese

KW - wine

KW - aging

KW - maceration

KW - sangiovese

KW - wine

UR - https://publicatt.unicatt.it/handle/10807/13478

M3 - Conference contribution

SP - 23

EP - 23

BT - Proceedings of the Terzo Simposio Internazionale sul Sangiovese. Terroir Model for Fine Wine.

PB - ARSIA - Regione Toscana

ER -

Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging

Abstract

Keywords

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