italianoenglishfrançaisdeutschespańolportuguęs
Language
Search

Oenological aspects of three biotypes of Colorino

Puccioni et al., Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Arezzo (Italy).

The Italian viticulture is distinguished by its marked variability in terms of cultivated varieties and clones. In the past, however, many native vines, often not very productive, have been replaced by more profitable varieties. This situation has led close to the extinction of many native cultivars. However, more recently, their oenological potential for the production of typical wines has renewed the interest on these grape vines.

Colorino, as its biotypes Abrostine and Abrusco, is an ancient Tuscan grape variety traditionally used to improve the colour of Sangiovese wines.

In this work some oenological aspects of three biotypes of Colorino preserved in the vineyard collection of CRA-VIC in Arezzo (Italy) are considered.

For three years grape samples of Colorino, Abrostine and Abrusco were analysed to compare their sugar content, total acidity, polyphenols, anthocyanins and anthocyanin profiles to Sangiovese. In 2014 the same grapes have been vinified and the wines have been analysed to define standard and phenolic parameters.

The results indicated only small differences between the samples, in particular, Colorino showed slightly higher percentages of malvin and p-coumarate anthocyanins.

Published on 11/10/2016
Related sheets
  • E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:10/08/2005
  • Most popular practices in Europe against FD
    Results of interviews in 10 winegrowing regions
    This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
    Published on:06/12/2016
  • Botrytis Bunch Rot: a complex disease requiring integrated control
    Wayne F. Wilcox ; Plant Pathology & Plant-Microbe Biology Section, SIPS, Cornell University, USA
    Botrytis bunch rot (BBR), caused by the fungus Botrytis cinerea, causes damage to ripening grape clusters throughout the temperate regions of the world where pre-harvest rains occur. Although pure ...
    Published on:26/04/2017
  • Brettanomyces: should VBNC (Viable But Not-Culturable cells) be feared ?
    Lucile PIC et Jacques MATHIEU, GIE ICV VVS
    In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate the ...
    Price:6 €(Tax included)
    Published on:16/01/2017
  • Effect of rootstock on berry and wine composition of new white grapevine cultivar Savilon
    Khafizova Asiia, Ph.D., Doc. Ing. Miloš Michlovský, DrSc.; Vinselekt Michlovský a.s., Czech Republic
    The results of our study indicate that rootstocks influence significantly most of studied phenolic compounds, though it was also shown that the influence of the year is more prominent than the infl...
    Published on:18/06/2017
  • Inhibitory activity of phenolic compounds against microorganisms involved in oenological fermentations
    Natalia Quijada-Morín et al. ; Grupo de Investigación en Polifenoles, Univ. Salamanca - ICVV, Univ. La Rioja-Bodegas Roda, La Rioja - Laffort Spain
    Stuck fermentations often occur in musts derived from high quality and high phenolic content grapes, which, even in the most favorable nutritional conditions, are unable to normally develop the fer...
    Published on:18/06/2017
© All Right Reserved
powered by infonet srl piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +