Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices

An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. ‘Primitivo’ achieved highest average alcohol strength (15.4% v/v) dry extract values, while ‘Cannonau’ showed lowest total acidity. ‘Corvina’ had content (1065 mg/L by Folin-Ciocalteu assay), remarkably different found ‘Sagrantino’ (3578 mg/L), latter being also richest variety both proanthocyanidins vanillin-reactive flavanols. ‘Teroldego’ were monomeric anthocyanins (702 315 mg/L, respectively), followed ‘Aglianico’ ‘Raboso Piave’, ‘Corvina’, ‘Nebbiolo’, ‘Nerello Mascalese’ poorest. ‘Montepulciano’ ‘Sangiovese’ intermediate values for majority of analyzed. A multivariate PCA-DA approach allowed achieving classification as well discrimination produced two regions (Emilia Romagna Toscana) that returned 42–66% success rate depending zone considered. Taking into account number diversity analyzed, correlation study helped better understanding underlying relations between most common widespread analytical techniques color determinations.