The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Chianti DOCG wines from the 2016 harvest were selected based on the type of production management. A survey was set up to get winemaking information from the estate's producer of the wines to estimate the carbon dioxide production under the three types of management. The eligibility, identity, and style properties (the intrinsic quality) of the wines were defined. A group of 45 experts evaluated the differences between wines by the Napping test and rated their typicality (perceived quality). The organic and biodynamic management showed a lower level of estimated values of carbon dioxide production. The overall statistical elaboration of the chemical and sensory data highlighted that the registered differences of the intrinsic, perceived quality, and typicality level of the respective wines, did not depend on the type of management. The comparison of the three kinds of wine by SIMCA modeling, put in evidence that the conventional ones showed a greater homogeneity regarding chemical composition, sensory characteristics, and typicality.
Keywords: Sangiovese; biodynamic wine; carbon footprint; organic wine; polyphenols; typicality; wine quality.