Parpinello, Giuseppina Paola published the artcileComparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems, Recommanded Product: Ethyl 3-hydroxybutanoate, the main research area is Sangiovese wine organic biodynamic vineyard management; Bioactive compounds; Biodynamic; Organic; Sensory evaluation; Volatiles compounds; Wine sustainability.
Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chem. 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 color components, did not differ-contrary to results from the conversion period from ORG to BDN (2009 and 2010) in the same vineyard (Parpinello, Rombola,́ 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.
Food Chemistry published new progress about Wine analysis. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Recommanded Product: Ethyl 3-hydroxybutanoate.
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