{"id":3672,"date":"2022-04-22T09:00:05","date_gmt":"2022-04-22T07:00:05","guid":{"rendered":"https:\/\/www.tenutalamacchia.com\/?p=3672"},"modified":"2022-02-04T17:20:50","modified_gmt":"2022-02-04T16:20:50","slug":"possiamo-quindi-distinguere-tre-classi-vitigni-aromatici-vitigni-neutri-vitigni-semi-aromatici","status":"publish","type":"post","link":"https:\/\/www.tenutalamacchia.com\/en\/possiamo-quindi-distinguere-tre-classi-vitigni-aromatici-vitigni-neutri-vitigni-semi-aromatici\/","title":{"rendered":"THE WINE VARIETIES"},"content":{"rendered":"<p>Immaginando un viaggio nelle <strong>vigne del mondo<\/strong>, discovering the scents of the grape varieties cultivated, we can find that by bringing our nose close to the bunches, <em>solo in pochi emanano un profumo e che tutti gli altri appaiono inodori<\/em>.<br \/>\nAt the end of our tour, we will thus discover that unscented grapes represent almost all of the oenological varieties.<br \/>\nA questo punto possiamo chiederci come mai se la maggior parte delle uve non sono profumate, <em>the wines are then so fragrant<\/em> e <em>diversi tra loro.<\/em><br \/>\nA further question we could ask ourselves is what is the <strong>meccanismo<\/strong> che porti alla <strong>formazione<\/strong> dell\u2019<strong>odore del vino<\/strong>, il quale avviene durante la fase di trasformazione dell\u2019uva in vino. La risposta sta nella <strong>fermentazione alcolica<\/strong>, processo alla base della trasformazione dell\u2019uva in vino.<\/p>\n<p>Ritornando al nostro viaggio, possiamo quindi distinguere, tre classi:<\/p>\n<ul>\n<li><strong>vitigni aromatici<\/strong><\/li>\n<li><strong>vitigni neutri<\/strong><\/li>\n<li><strong>vitigni semi-aromatici<\/strong><\/li>\n<\/ul>\n<h4>Vitigni aromatici<\/h4>\n<p>Le <strong>uve profumate<\/strong>, they are defined as such because they are <strong>molto ricche<\/strong> di <strong>composti volatili<\/strong> able to spread freely in the air and capable, once reaching the olfactory epithelium, of generating well-defined and recognizable odors. By bringing the berries of these varieties to your nose, you can smell the scent.<br \/>\nThe aromatic notes of these varieties will also be perceptible in the wine, despite the production of other odors during alcoholic fermentation.<br \/>\n<strong>Esempi<\/strong> of aromatic grape varieties are the varieties of <strong>Moscato, Gew\u00fcrztraminer, Malvasia<\/strong> e <strong>Brachetto.<\/strong> For example, the first two varieties are characterized by bunches that emanate floral notes.<\/p>\n<h4>Vitigni neutri<\/h4>\n<p>Le uve definite neutre sono <strong>caratterizzate da profumi primari meno spiccati<\/strong>. They therefore have an unrecognizable varietal character, since the concentration of aromatic molecules is very low. What makes the <strong>differenza per questi vitigni<\/strong> is therefore the <strong>terroir,<\/strong> inteso come un\u2019<em>interaction between multiple factors such as soil, climate, grape variety, and winemaker<\/em>.<br \/>\nA questa classe appartengono la maggior parte dei vitigni tra cui: <strong>Cortese, Fiano, Trebbiano, Aglianico, Barbera,<\/strong> <strong>Gamay, Nebbiolo, Refosco, Sangiovese<\/strong>\u2026<\/p>\n<h4>Vitigni semi-aromatici<\/h4>\n<p>These varieties despite having a <strong>well-defined olfactory identity<\/strong>, <strong>solo in parte sono riconducibili ai profumi primari dell\u2019uva<\/strong>. In this case, it will not be enough to bring to the nose <strong>l\u2019acino,<\/strong> but you will also have to bring it to the mouth and chew it. <strong>Masticandolo<\/strong> scopriremo tramite la via retronasale, che questi acini <strong>rilasciano aromi molto chiari e definiti<\/strong>. This phenomenon usually occurs slightly later than the breaking of the berry in the mouth; in fact, we speak of delayed appearance of the fragrance.<\/p>\n<p>This is typical of berries of the variety of <strong>Sauvignon Blanc.<\/strong> Se accostiamo al naso degli <strong>acini<\/strong> di questo vitigno, ci accorgeremo che sono <strong>quasi inodori<\/strong>, ma <strong>se masticati ed ingeriti<\/strong>, rilasceranno intensi <strong>aromi<\/strong> riconducibili a <strong>note erbacee,<\/strong> tipiche della pianta del bosso e note di <strong>frutta esotica<\/strong>. Masticando a lungo e sorseggiando lentamente il mosto, avremo un\u2019intensa esplosione di aromi nella parte posteriore della bocca. Questo fenomeno fu descritto come <strong>il \u201critorno aromatico\u201d del Sauvignon Blanc<\/strong>. This indicates that probably the molecules responsible for these fragrances are trapped in the grape in a silent form. During chewing, through the action of some enzymes present in the mouth, such trapped molecules are released. The same phenomenon occurs after the alcoholic fermentation of the must of this variety, indicating that the activation mechanism of the aromatic molecules is analogous to what happens in the oral cavity following chewing. Commonly these silent aromas are called bound, but from a chemical point of view they are defined as aroma precursors.<br \/>\nEsempi di vitigni semi-aromatici sono <strong>Merlot,<\/strong> C<strong>abernet Sauvignon<\/strong>, <strong>Cabernet Franc<\/strong>, <strong>Chardonnay, Riesling,<\/strong> <strong>Sauvignon Blanc<\/strong>, <strong>Glera, Sylvaner, Kerner, M\u00fcller Thurgau.<\/strong><\/p>\n<p><strong><em>E tu quale preferisci tra questi vitigni ?<\/em><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Imagining a trip to the vineyards of the world, discovering the smells of the cultivated grape varieties, we can discover that by approaching the nose to the bunches, only a few give off a scent and that all the others appear odorless. At the end of our tour, we will therefore discover that the unscented grapes represent almost the totality of the wine varieties. ...<\/p>","protected":false},"author":2,"featured_media":3673,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[200],"tags":[1846,518,1848,284,450,433,1847,281],"class_list":["post-3672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-aromi","tag-biologico","tag-cabernet","tag-degustazione","tag-sauvignon-blanc","tag-tenutalamacchia","tag-varieta","tag-vino","category-200","description-off"],"rttpg_featured_image_url":{"full":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta.jpg",1000,600,false],"landscape":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta.jpg",1000,600,false],"portraits":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta.jpg",1000,600,false],"thumbnail":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta-150x150.jpg",150,150,true],"medium":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta-300x180.jpg",300,180,true],"large":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta.jpg",1000,600,false],"1536x1536":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta.jpg",1000,600,false],"2048x2048":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta.jpg",1000,600,false],"trp-custom-language-flag":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta-16x10.jpg",16,10,true],"woocommerce_thumbnail":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta-600x600.jpg",600,600,true],"woocommerce_single":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta-600x360.jpg",600,360,true],"woocommerce_gallery_thumbnail":["https:\/\/www.tenutalamacchia.com\/wp-content\/uploads\/2022\/01\/varieta-200x200.jpg",200,200,true]},"rttpg_author":{"display_name":"Tenuta La Macchia","author_link":"https:\/\/www.tenutalamacchia.com\/en\/author\/lamacchia\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/www.tenutalamacchia.com\/en\/category\/blog\/\" rel=\"category tag\">Blog<\/a>","rttpg_excerpt":"Immaginando un viaggio nelle vigne del mondo, alla scoperta degli odori delle variet\u00e0 d\u2019uva coltivate, possiamo scoprire che avvicinando il naso ai grappoli, solo in pochi emanano un profumo e che tutti gli altri appaiono inodori. Al termine del nostro tour, scopriremo dunque che le uve non profumate rappresentano quasi la totalit\u00e0 delle variet\u00e0 enologiche.&hellip;","_links":{"self":[{"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/posts\/3672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/comments?post=3672"}],"version-history":[{"count":0,"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/posts\/3672\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/media\/3673"}],"wp:attachment":[{"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/media?parent=3672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/categories?post=3672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tenutalamacchia.com\/en\/wp-json\/wp\/v2\/tags?post=3672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}