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

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.