Viticulture and winemaking in Italy have been widely practiced since antiquity, the continuous and intensive selection of grape varieties that favored the production of desired wine styles has led over the centuries to a plethora of cultivars, which possess various distinct enological characteristics and organoleptic properties. Therefore, the examination of wine composition is an indispensable element in choosing (and/or blending) the appropriate grape varieties and selecting the technological applications which enable the production of high quality wines. Wine quality is, in large measure, determined by the grape and the winemaker. Fruit characteristics are governed principally by the terroir, that combination of soil and climate influencing grape chemistry and subsequent wine quality. Over 60% of the wine grown in Italy is red wine and it offers a myriad of tasty choices: Chianti, Merlot, Amarone, Barolo, Barbaresco. The Italian wine regions encompass a significant portion of the international wine market. One of the major parameters that is of both technological and nutritional significance is the antioxidant composition. Therefore, it was thought that determining the composition of several red wines produced by different varieties, would be of great importance in obtaining a general picture of their potential for commercial use. The contents of polyphenolic substances in grapes and wine influence not only the balance of the flavor, the chemical stability, the pH, and thus the quality of the wine, but also influence antioxidant activity and human health. In fact, a series of studies have demonstrated that abstainers and heavy drinkers have an elevated risk of heart disease, whilst moderate drinkers have a lower risk. A chemical called resveratrol is thought to be at least partly responsible for the health benefits associated with red wines. Other beneficial compounds in wine include other polyphenols like the flavonoids. The objective of this research is to describe the differences in phenolic composition in wines obtained from Italian grapes to determinate their influence on wine quality. The concentrations of phenolic compounds varied in the samples compared. The investigations were focused on commercial varieties used mainly to produce wines of appellation of origin, in order to find possible analogies among different cultivar. For polyphenolic determination reversed-phase high-performance liquid chromatography (RP-HPLC) and UV-Vis detector is used.
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|Titolo:||Varietal differences in phenolic content and their influence on the quality of wines|
|Data di pubblicazione:||2007|
|Appartiene alla tipologia:||04b Atto di convegno in volume|