Organic and biodynamic wines quality and characteristics: A review.
This review collates the scientific literature regarding organic and biodynamic wines. It concerns techniques that allow organic or biodynamic wines to be distinguished from conventional products. Other aspects of the organic wines addressed include the antioxidant capacities and the content of compounds potentially toxic to human health, like metals, such as copper, deriving from treatments in the vineyard, or ochratoxin A and biogenic amines. Organic wines, in which, unlike non-organic wines, the SO2 must be lower or absent, may undergo premature ageing and present high levels of oxidation compounds. Some authors used selected indigenous yeasts to reduce the production of these molecules and improve the organoleptic quality of the wine. Also, the effects of biodynamic viticulture practices on the chemical and sensory characteristics of wines are compared with other conventional or organic products. With the growing market interest, differences among conventional, organic and, moreover, biodynamic wines, require more in-depth analysis.
['Cravero|Maria Carla|MC|']
D000975:Antioxidants D001679:Biogenic Amines D000072480:Farms D005506:Food Contamination D063427:Food Quality D009793:Ochratoxins D058871:Organic Agriculture D010084:Oxidation-Reduction D010636:Phenols D014920:Wine
Biodynamic wines Organic wines Ochratoxin A Biogenic amines Antioxidant activity Elemental analysis Polyphenols Sensory analysis