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

Risultato della ricerca: Contributo in libro › Contributo a conferenza

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.

Lingua originale	Inglese
Titolo della pubblicazione ospite	Proceedings of the Terzo Simposio Internazionale sul Sangiovese. Terroir Model for Fine Wine.
Editore	ARSIA - Regione Toscana
Pagine	23-23
Numero di pagine	1
Stato di pubblicazione	Pubblicato - 2008

Keywords

aging
maceration
sangiovese
wine

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@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. pag. 23-23.

Risultato della ricerca: Contributo in libro › Contributo a conferenza

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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