Valorizzazione di vini rossi romagnoli attraverso l’impiego di alcuni chiarificanti di origine vegetale: nuovi stili enologici per il mercato dei vini vegan.

Translated title of the contribution: [Autom. eng. transl.] Enhancement of Romagna red wines through the use of some clarifying agents of vegetable origin: new wine styles for the vegan wine market.

Elia Romanini, Mario Gabrielli, Milena Lambri, Donato Colangelo, L Chiusano, Adriasola S. Lang

Research output: Contribution to journalArticlepeer-review

Abstract

[Autom. eng. transl.] The quality of wine today is especially reflected in its stability which preserves its function and appreciation from bottling to the final consumer. The clarification is one of the vinification phases which allows to pursue this stability. In the case of red wines, this oenological practice involves the addition of proteins to the wine with the aim of reducing the perception of bitterness and finely modulating that of astringency by minimizing secondary effects on color and positive aromatic perceptions. As an alternative to those of animal origin, the market today proposes the use of vegetable proteins whose diffusion is also underlying reasons of food safety, naturalness, trend of consumption of vegan products. The research, stimulated by regional funding, aimed at increasing the productivity of the companies through positive effects of the results on the whole chain, proposes studies on a real scale that measure the effects of these adjuvants on wines of wide diffusion and consumption.
Translated title of the contribution[Autom. eng. transl.] Enhancement of Romagna red wines through the use of some clarifying agents of vegetable origin: new wine styles for the vegan wine market.
Original languageItalian
Pages (from-to)1-7
Number of pages7
JournalL'ENOLOGO
Volume2020
Publication statusPublished - 2020

Keywords

  • vini vegani, coadiuvanti enologici, sostenibilità.

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