Journal article published in Australian Journal of Grape and Wine Research, volume 26, pp. 233–246.

Authors: Paola Piombino, Elisabetta Pittari, Angelita Gambuti, Andrea Curioni, Simone Giacosa, Fulvio Mattivi, Giuseppina Paola Parpinello, Luca Rolle, Maurizio Ugliano and Luigi Moio.

Abstract

Background and Aims: Italy is the richest grape-producing country in terms of cultivars. Our aims were to describe the diversity of astringency of Italian red wines from 11 cultivars, Teroldego, Corvina, Raboso, Nebbiolo, Sangiovese, Sagrantino, Montepulciano, Cannonau, Aglianico, Primitivo and Nerello, and to test correlations between in-mouth sensory variables and chemical composition. Methods and Results: A sample sub-set was selected by sorting and then assessed on astringency sub-qualities (drying, harsh, unripe, dynamic, complex, surface smoothness, particulate) and tastes (sweet, acid, bitter). Inter-cultivar differences were detected for six of the seven sub-qualities: three diverse intensities for drying, two for harsh, unripe, dynamic, complex and velvet and none for particulate. Discriminant analysis showed that these sub-qualities allowed a good discrimination of the wines according to the cultivar. Well reclassified samples (88%) were considered to develop a single-cultivar ‘astringency spectra’, profiles describing the balance among sub-qualities. Correlations highlighted that neither total phenols nor proanthocyanidins can predict the perception of all astringency nuances. Conclusions: For some single cultivar wines, it was possible to identify a pattern of astringency features likely to be linked to the cultivar. Significance of the Study: This work adds insights to the understanding of astringency sub-qualities while enhancing the knowledge of Italian wines. Results may support the awareness of winemakers of wines from native cultivars, and assist in building models of astringency.

Key words astringency spectra; astringency sub-qualities; diversity; sensory characterisation; single cultivar Italian red wines

BibTeX entry: click to show

@article{
	2318_1746527,
	url = {https://hdl.handle.net/2318/1746527},
	author = {Piombino, Paola and Pittari, Elisabetta and Gambuti, Angelita and Curioni, Andrea and Giacosa, Simone and Mattivi, Fulvio and Parpinello, Giuseppina Paola and Rolle, Luca and Ugliano, Maurizio and Moio, Luigi},
	title = {Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub-qualities with chemical composition},
	year = {2020},
	journal = {Australian Journal of Grape and Wine Research},
	volume = {26},
	abstract = {Background and Aims: Italy is the richest grape-producing country in terms of cultivars. Our aims were to describe the diversity of astringency of Italian red wines from 11 cultivars, Teroldego, Corvina, Raboso, Nebbiolo, Sangiovese, Sagrantino, Montepulciano, Cannonau, Aglianico, Primitivo and Nerello, and to test correlations between in-mouth sensory variables and chemical composition.
Methods and Results: A sample sub-set was selected by sorting and then assessed on astringency sub-qualities (drying, harsh, unripe, dynamic, complex, surface smoothness, particulate) and tastes (sweet, acid, bitter). Inter-cultivar differences were detected for six of the seven sub-qualities: three diverse intensities for drying, two for harsh, unripe, dynamic, complex and velvet and none for particulate. Discriminant analysis showed that these sub-qualities allowed a good discrimination of the wines according to the cultivar. Well reclassified samples (88\%) were considered to develop a single-cultivar ‘astringency spectra’, profiles describing the balance among sub-qualities. Correlations highlighted that neither total phenols nor proanthocyanidins can predict the perception of all astringency nuances.
Conclusions: For some single cultivar wines, it was possible to identify a pattern of astringency features likely to be linked to the cultivar.
Significance of the Study: This work adds insights to the understanding of astringency sub-qualities while enhancing the knowledge of Italian wines. Results may support the awareness of winemakers of wines from native cultivars, and assist in building models of astringency.},
	keywords = {astringency spectra; astringency sub-qualities; diversity; sensory characterisation; single cultivar Italian red wines},
	doi = {10.1111/ajgw.12431},
	pages = {233--246}
}

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