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Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage

2019; American Chemical Society; Volume: 67; Issue: 9 Linguagem: Inglês

10.1021/acs.jafc.8b05674

1520-5118

Valentina Canuti, Scott C. Frost, Larry Lerno, Courtney K. Tanabe, Jerry Zweigenbaum, Bruno Zanoni, Susan E. Ebeler,

Phytochemicals and Antioxidant Activities

Sangiovese is the most widespread Italian red cultivar and constitutes the basis of internationally known wines such as Chianti and Brunello di Montalcino. Outside of Europe, Argentina is the largest producer, followed by the United States. This study sought to define and compare 2016 vintage Sangiovese wine composition from various production regions in California and Italy. Forty-six commercial Sangiovese wines from California and Italy were analyzed for volatile profile, color, phenolic, and elemental content. This study demonstrates that it is possible to determine regional differences among wines based on these chemical profiles. However, some Californian and Italian wine had similar chemical compositions. In order to compare Californian and Italian wines, Californian wine reference models were developed using the chemical parameters from Sangiovese wines, performing a Soft Independent Modeling of Class Analogy (SIMCA). To our knowledge, this is the first time that an extensive regionality study has been attempted for Sangiovese wines.