Investigation on ‘Freisa’ red grape variety: physico-chemical properties of grapes from five Piedmont growing areas and of the produced wines

Journal article published in Italian Journal of Food Science. Abstract: This study aimed to investigate the physico-chemical characteristics of ‘‘Freisa” red winegrapes from five growing areas at three ripeness degrees. Wines were produced with grapes from each growing area. Results highlighted that ‘‘Freisa” grapes have relatively hard skins (break force>0.8 N), medium anthocyanin content (>800…

Journal article published in Italian Journal of Food Science, volume 31, pp. 685–704.

Authors: , , , and .

Abstract

This study aimed to investigate the physico-chemical characteristics of ‘‘Freisa” red winegrapes from five growing areas at three ripeness degrees. Wines were produced with grapes from each growing area. Results highlighted that ‘‘Freisa” grapes have relatively hard skins (break force>0.8 N), medium anthocyanin content (>800 mg/kg grapes), and high flavanol content (PRO>2500, FVA>1200 mg/kg grapes). Skin thickness, total anthocyanin and flavanol contents were significantly influenced by environmental conditions and ripeness. Grapes from Monferrato area showed the thickest skins and highest contents of anthocyanins but also of seed flavanols. Coherently, wine color characteristics and phenolic composition depended on growing area.

Key words: phenolic composition, texture parameters, “Freisa” grapes, growing areas, ripeness, minor varieties

BibTeX entry: click to show

@article{
	2318_1705195,
	url = {https://hdl.handle.net/2318/1705195},
	author = {Ossola, Carolina and Giacosa, Simone and Río Segade, Susana and Gerbi, Vincenzo and Rolle, Luca},
	title = {Investigation on ‘Freisa’ red grape variety: physico-chemical properties of grapes from five Piedmont growing areas and of the produced wines},
	year = {2019},
	journal = {Italian Journal of Food Science},
	abstract = {This study aimed to investigate the physico-chemical characteristics of ‘‘Freisa'' red winegrapes from five growing areas at three ripeness degrees. Wines were produced with grapes from each growing area. Results highlighted that ‘‘Freisa'' grapes have relatively hard skins (break force>0.8 N), medium anthocyanin content (>800 mg/kg grapes), and high flavanol content (PRO>2500, FVA>1200 mg/kg grapes). Skin thickness, total anthocyanin and flavanol contents were significantly influenced by environmental conditions and ripeness. Grapes from Monferrato area showed the thickest skins and highest contents of anthocyanins but also of seed flavanols. Coherently, wine color characteristics and phenolic composition depended on growing area.},
	keywords = {phenolic composition, texture parameters, “Freisa” grapes, growing areas, ripeness, minor varieties},
	doi = {10.14674/IJFS-1563},	
	volume = {31},	
	pages = {685--704}
}

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