![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
This research represents a first attempt to chemically characterize wines produced from the autochthonous grape variety, Uva Longanesi, based upon the phenolic compounds responsible for its high astringency as confirmed by preliminary sensory analysis. In addition, a wine produced from Sangiovese, the most popular grape variety in the Emilia-Romagna region, was analyzed for comparative purposes. Results showed that Uva Longanesi wine had a higher pH, alcohol concentration, and total dry extract than the Sangiovese wine. With regards to phenolic constituents, the Uva Longanesi wine had higher color parameters and greater concentrations of total phenolics, including monomeric anthocyanins, small polymeric pigments, and tannins. The phenolic composition of Uva Longanesi wine was found to be responsible for the high reactivity of the wine during fining trials.