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Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems

Giuseppina Paola Parpinello1, Arianna Ricci1, Adamo Domenico Rombolà1

  • 1Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena, FC 47521, Italy.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
Bioactive compoundsBiodynamicOrganicSensory evaluationVolatiles compoundsWine sustainability

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