Articles
COMPARISON OF THREE BLACK GRAPES VINES: ‘MALVASIA NERA’, ‘NEGRO AMARO’ AND ‘PRIMITIVO’
Article number
640_27
Pages
243 – 248
Language
English
Abstract
In this study, three black grape varieties Malvasia Nera, Negro Amaro and Primitivo were compared.
The grapes of three vines were picked in the experimental field of Valenzano (BA) in September 2000. The following characteristics were measured: ampelographic characteristics of the cluster and fruit; phenolic composition of grape-seed extracts and of peel extracts; anthocyanin composition of peels; must composition; and wine composition after eight months of elaboration.
Differences among varieties were observed in must and wine composition.
Total polyphenols were higher in Malvasia Nera (921 mg/L). Total anthocyanins were lower in Negro Amaro (155 mg/L). The organic acids averaged 2.96 g/L for tartaric acid, 0.60 g/L for malic acid and 0.48 g/L for lactic acid.
Primitivo wine was characterized as having elevated color intensity.
The grapes of three vines were picked in the experimental field of Valenzano (BA) in September 2000. The following characteristics were measured: ampelographic characteristics of the cluster and fruit; phenolic composition of grape-seed extracts and of peel extracts; anthocyanin composition of peels; must composition; and wine composition after eight months of elaboration.
Differences among varieties were observed in must and wine composition.
Total polyphenols were higher in Malvasia Nera (921 mg/L). Total anthocyanins were lower in Negro Amaro (155 mg/L). The organic acids averaged 2.96 g/L for tartaric acid, 0.60 g/L for malic acid and 0.48 g/L for lactic acid.
Primitivo wine was characterized as having elevated color intensity.
Authors
G. Russo, L. D’Andrea, V.A. Liuzzi, G. Alviti
Keywords
vines, ampelographic characteristics, must and wine composition
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