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. Trials regards: - 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; - wines matured in barriques of different oak origin, French and American, with seasoning levels of 24 e 36 months.
Silva, A., Lambri, M., De Faveri, D. M., Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging, in Proceedings of the Terzo Simposio Internazionale sul Sangiovese. Terroir Model for Fine Wine., (Firenze, 03-08 December 2008), ARSIA - Regione Toscana, Firenze 2008: 23-23 [http://hdl.handle.net/10807/13478]
Colour and sensory profile of Sangiovese: impact of different technological variables applied to maceration and aging
Silva, Angela;Lambri, Milena;De Faveri, Dante Marco
2008
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. Trials regards: - 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; - wines matured in barriques of different oak origin, French and American, with seasoning levels of 24 e 36 months.
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