The experiment was conducted in the hills of Maremma located in the municipality of Pitigliano, in a small plant established with the grape variety “Malvasia di Candia aromatica” grafted on 420A, placed at a distance of m1x1, and bred with typical system supports "according" consisting of crossed reeds (Arundo donax) and trained to a local system “Capovolto Toscano“ consisting of 9 buds per vine (2 on the spur and 7 on the arched cane). The technique of cultivating the grape bunches early thinning of translucent phase, to bring the maximum load of a bunch to branch, and the removal of leaves located in the bunch. The harvest was carried out in October (between 4 and 17 October) in order to obtain a slight over ripeness of the grapes to achieve sugar content exceeding 220 g/L. Winemaking technology has provided the crushing, a brief maceration and fermentation, after static decantation in oak barrels, after the addition of LSA. During their stay in wood barrels (Allier) were periodically (every 15 days) put in suspension the fine grained yeast. Altogether the wine remained in the woods for about 17 months. Have been taken into account for five years (2002-2003-2004-2005-2006), of which all bottled except for 2005 and 2006, again in oak barrels, 2005 respectively shortly before bottling and the 2006 still undergoing refinement. The samples were subjected to sensory analysis at the same time by a trained panel using a parametric unstructured description, so you get a sensory profile, on the basis of color descriptors, aroma and taste. In addition were also used hedonistic descriptors (frankness, balance quality and attractiveness). Moreover there were evaluated the correlations between sensory descriptors, the vintage and hedonistic indexes. Physical and chemical analyses completed the picture of the characteristics of the wines which were related to the sensory evaluations. The results obtained are discussed in perspective using the grape on a larger scale, given the promising results obtained.
|Autori:||SCALABRELLI G; FERRONI G; ZINNAI A; VENTURI F; ANDRICH G; FORMICONI S|
|Titolo:||Caratteristiche sensoriali di vini ottenuti da vendemmia tardiva del vitignio Malvasia di Candia aromatica in Toscana|
|Anno del prodotto:||2008|
|Appare nelle tipologie:||1.1 Articolo in rivista|