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A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas
In Italy, Chianti Classico identifies a territory located in the heart of Tuscany that was once known as Chianti. From the pedological point of view, the entire DOCG (Denomination of controlled and guaranteed origin) has some common features but also shows many specific features related to certain s...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535325/ https://www.ncbi.nlm.nih.gov/pubmed/34681341 http://dx.doi.org/10.3390/foods10102292 |
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author | Bianchi, Alessandro Taglieri, Isabella Rimbotti Antinori, Verdiana Palla, Fabrizio Macaluso, Monica Ferroni, Giuseppe Sanmartin, Chiara Venturi, Francesca Zinnai, Angela |
author_facet | Bianchi, Alessandro Taglieri, Isabella Rimbotti Antinori, Verdiana Palla, Fabrizio Macaluso, Monica Ferroni, Giuseppe Sanmartin, Chiara Venturi, Francesca Zinnai, Angela |
author_sort | Bianchi, Alessandro |
collection | PubMed |
description | In Italy, Chianti Classico identifies a territory located in the heart of Tuscany that was once known as Chianti. From the pedological point of view, the entire DOCG (Denomination of controlled and guaranteed origin) has some common features but also shows many specific features related to certain small areas that give rise to the presence of many “terroirs”. Due to the intertwining created by the alternation of valleys and hills and the different characteristics of the territory, factors such as altitude and exposure play a very important role in the vegetative and productive expression of grapes. Some production areas were identified within the appellation where it is argued that the terroir and the grapes are quite distinct from those of other surrounding areas, albeit within the Chianti Classico appellation. On the basis of this information and considering that no data are available in the literature, the present study proposed an innovative multidisciplinary approach (analytical and statistical) that was capable of carrying out an objective evaluation of the various sub-areas investigated, using Sangiovese grapes as the variety in question. This research took into account the climatic results and the different pedological characteristics, evaluating the evolutionary phenomena that were linked to the ripening of the grapes in each phase of its formation. |
format | Online Article Text |
id | pubmed-8535325 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-85353252021-10-23 A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas Bianchi, Alessandro Taglieri, Isabella Rimbotti Antinori, Verdiana Palla, Fabrizio Macaluso, Monica Ferroni, Giuseppe Sanmartin, Chiara Venturi, Francesca Zinnai, Angela Foods Article In Italy, Chianti Classico identifies a territory located in the heart of Tuscany that was once known as Chianti. From the pedological point of view, the entire DOCG (Denomination of controlled and guaranteed origin) has some common features but also shows many specific features related to certain small areas that give rise to the presence of many “terroirs”. Due to the intertwining created by the alternation of valleys and hills and the different characteristics of the territory, factors such as altitude and exposure play a very important role in the vegetative and productive expression of grapes. Some production areas were identified within the appellation where it is argued that the terroir and the grapes are quite distinct from those of other surrounding areas, albeit within the Chianti Classico appellation. On the basis of this information and considering that no data are available in the literature, the present study proposed an innovative multidisciplinary approach (analytical and statistical) that was capable of carrying out an objective evaluation of the various sub-areas investigated, using Sangiovese grapes as the variety in question. This research took into account the climatic results and the different pedological characteristics, evaluating the evolutionary phenomena that were linked to the ripening of the grapes in each phase of its formation. MDPI 2021-09-28 /pmc/articles/PMC8535325/ /pubmed/34681341 http://dx.doi.org/10.3390/foods10102292 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bianchi, Alessandro Taglieri, Isabella Rimbotti Antinori, Verdiana Palla, Fabrizio Macaluso, Monica Ferroni, Giuseppe Sanmartin, Chiara Venturi, Francesca Zinnai, Angela A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas |
title | A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas |
title_full | A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas |
title_fullStr | A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas |
title_full_unstemmed | A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas |
title_short | A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas |
title_sort | statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535325/ https://www.ncbi.nlm.nih.gov/pubmed/34681341 http://dx.doi.org/10.3390/foods10102292 |
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