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International Journal of Wine Research Volume 12, 2020 - Issue

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Original Research

The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine

Monica PicchiDAGRI – Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Firenze 50144, Italy

Valentina CanutiDAGRI – Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Firenze 50144, ItalyCorrespondence[email protected]

Mario BertuccioliDAGRI – Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Firenze 50144, Italy

Bruno ZanoniDAGRI – Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Firenze 50144, Italy

Pages 1-16 | Published online: 31 Mar 2020

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Gabriele Scozzafava, Francesca Gerini, Fabio Boncinelli, Caterina Contini & Leonardo Casini. (2021) How much is a bottle of conventional, organic or biodynamic wine worth? Results of an experimental auction. Food Quality and Preference 93, pages 104259.
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Marina Volkova & Yakov Volkov. (2021) Mechanisms to control grape erineum mite Colomerus vitis Pgst. in organic, biodynamic and traditional vineyards of the Crimea . BIO Web of Conferences 39, pages 04001.
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Isabel Urdapilleta, Samuel Demarchi & Wendy V. Parr. (2021) Influence of culture on social representation of wines produced by various methods: Natural, organic and conventional. Food Quality and Preference 87, pages 104034.
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Valentina Canuti, Annegret Cantu, Monica Picchi, Larry A. Lerno, Courtney K. Tanabe, Bruno Zanoni, Hildegarde Heymann & Susan E. Ebeler. (2020) Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy. Foods 9:8, pages 1088.
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The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine

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The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine

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