The ^Onda® winemaker compared to a conventional winemaker to Vinify Sangiovese by adjusting the redox potential

Thanks to VVQ for the interesting article published in the March 2019 issue, which tells us about the study conducted to evaluate the evolution of the phenolic component and color of a red wine produced from Sangiovese grapes, vinified under different conditions of redox potential, using differently equipped steel tanks. One of the two winemakers in question was the ^Onda® Winemaker.

Study, precisely, on Sangiovese: one of the most widespread black grape varieties cultivated in Italy today and the basis of prized Italian red wines such as Brunello di Montalcino, Chianti, and Nobile di Montepulciano; for this reason, it is considered a grape variety of important economic value. One of the characteristics that distinguishes this cultivar and its wines is the moderate polyphenolic potential, particularly the anthocyanin potential, characterized by a limited presence of stable molecules, which sometimes make color retention over time problematic.

Sangiovese grapes were harvested and vinified at Azienda Agricola Baldetti (Cortona, AR). Two homogeneous masses of grapes were crushed and destemmed and separated in two tanks of 50 hl capacity: one thesis in multifunctional and innovative ^Onda® tank and one thesis in conventional tank (Witness).

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You can read by clicking on the ‘image below:

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Or by downloading the pdf

Thanks to the authors: MARTINA CERRETI, ILARIA BENUCCI, MARCO ESTI, Department of Agricultural and Forestry Sciences (DAFNE), University of Tuscia