Alessandra Luciano

In the 2020 and 2021 vintages, some chemical and phytochemical parameters of the Aglianico and Cabernet Sauvignon cultivars grown in three regions of Southern Italy (Campania, Molise, and Sicily) were determined. In particular, the aim of this study was the investigation of flavanol, monomeric anthocyanin, and pigment contents in grapes and wines. The data collected showed that the main chemical parameters and flavonoids analyzed in the grapes and wines were influenced by the vintage, grape variety, and geographical location. Specifically, in the Aglianico grapes, the latitude and vintage highly influenced the titratable acidity and flavonoids in terms of richness in flavanols, compared to Cabernet Sauvignon. On the other hand, the location of the vineyard influenced monomeric anthocyanins in both varieties, highlighting a relationship of these phytochemicals with soil fertility and availability of certain chemical elements such as nitrogen and iron. All results support the idea that the interaction between grape variety, soil type, and geographical origin plays a decisive role in shaping the characteristics of wine.

In the 2020 and 2021 vintages, the basic physicochemical parameters and main phenolic compounds (anthocyanins and flavanols) of Aglianico and Cabernet Sauvignon grapes grown in three regions of Southern Italy (Sicilia, Campania, Molise) were determined. Monomeric anthocyanin profiles were then analyzed on wines made from the different grapes. The data collected showed that phenolic compounds were affected by different variables such as vintage, grape variety and geographic location. In the Aglianico grape in particular, the latitude and vintage highly influenced the acidity and phenolic compounds, in terms of richeness in flavanols, respect to Cabernet Sauvignon. On the other hand, the vineyard location affected monomeric anthocyanins in both varieties. These results support the concept that the interaction of intrinsic (such as grape variety) and extrinsic (such as location and winemaking techniques) factors are directly involved in the quality of the wines.

Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.