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Insights Nutr Metab 2017
Volume 1 Issue 3
Nutrition World 2017
Notes:
Page 53
September 11-12, 2017 Edinburgh, Scotland
15
th
World Congress on
Advances in Nutrition, Food Science & Technology
Chemical and sensory characterization of
grape and wine “GRECHETTO”: Evaluation
of technological potentialities as a function of
the harvest date
Anita Nari, Angela Zinnai, Chiara Sanmartin, Isabella Taglieri,
Gianpaolo Andrich, Xiaoguo Ying and Francesca Venturi
University of Pisa, Italy
G
rape harvest time is one of the most fundamental
aspects that have influenceon the futureofwinequality.
This research project aims at investigating the influence
of different ripening stages on berry quality (cv Grechetto
G5) and on the sensorial expression of the obtained wine.
The same grapes, harvested in three different scheduled
dates, were characterized by a structural, compositional
and sensorial point of view as well as the obtained wine.
To individuate the best combination ripening degree of
grape/style of wine, the grapes harvested in different
dates are processed separately. First period wine showed
a good freshness and acidity together with a sensory
profile that could represent a good basis for a sparkling
wine. Second harvest wine was sensory complex and
structured, with good fatness/roundness perception and
harmony, showing more than the others, typical Grechetto
scents such as citrus, broom, acacia flowers and tropical
fruits, especially pineapple. Third harvest wine revealed
to be notable for its chemical and sensory characteristics,
especially exhibiting valuable complexity, overall structure
and intensity and combining a good acidity with a fine
flavour. Wine produced from riper grapes could therefore
be usefully employed either as meditation or dessert wine.
Biography
Anita Nari has graduated in Food Biosafety and Quality. She is a PhD student
(II year) in Agriculture, Food and Environment at the University of Pisa, Italy.
With a research project about producing olive oil with a high nutraceutical
and organoleptic quality using innovative operative technique (extraction
and storage methods). She is interested in R&D activities, development and
validation of analytical methods for food quality of raw materials, products,
qualification, characterization and monitoring of food technologies.
anita.nari@agr.unipi.itAnita Nari et al., Insights Nutr Metab 2017