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    ABSTRACT: The anthocyanic composition of the 1996 and 1997 harvests of Merlot, Cabernet Sauvignon and Tannat red wines from Uruguay was studied through the determination of their delphinidin, cyanidin, petunidin, peonidin and malvidin glucoside content, together with the corresponding acyl derivatives. The anthocyanic proŽles of each variety showed signiŽcant differences, which may be used in their classiŽcation. Wine distribution according to variety was veriŽed through the application of discriminative analysis. The most important anthocyanins in varietal differentiation were the petunidin and malvidin glucosides, together with the acetyl esters of the petunidin, peonidin and malvidin glucosides, indicating the importance of the methoxylation for varietal differentiation. The total anthocyanin average content and most of the individual anthocyanins analysed were higher in the Tannat wines. The concentrations of delphinidin, petunidin and their derivatives apparently deŽne the anthocyanic proŽles of the Tannat wines as compared to the Merlot and Cabernet Sauvignon wines of Uruguay.
    Journal of Wine Research 08/2001; 12(2):125-133. DOI:10.1080/09571260120095030
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    ABSTRACT: Ninety-one young varietal wines from the Valencian community (Spain), made from Cabernet Sauvignon, Tempranillo, Monastrell, and Bobal grapes, were tested on the basis of 33 variables: 9 conventional parameters, 10 alcohols and polyols, and 14 esters. Discriminant analysis was used to identify and explain the differences among samples, as well as to determine whether it is possible or not to differentiate among varieties. This differentiation (100% of the samples) has been possible due to the new discriminant analysis based on only 11 main variables: total acidity, cis-3-hexenol, methanol, glycerol, 2,3-butanediol, isobutyric alcohol, 1-pentanol, acetaldehyde, ethyl propionate, ethyl decanoato, and gamma-butyrolactone, which allow differentiating 100% of the 1994 vintage and 97% of the 1995 vintage.
    Journal of Agricultural and Food Chemistry 03/2002; 50(4):751-5. DOI:10.1021/jf010712o · 3.11 Impact Factor
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    ABSTRACT: The development and application of valuable analytical tools suitable for the varietal authentication of premium red wines are matters of interest in order to avoid fraud. In this study, an HPLC-MS procedure has been developed using trifluoroacetic acid as an acid modifier in the mobile phase. This method may be used as a routine method using UV-vis detection and allows the simultaneous analysis of the structural features of anthocyanins by MS under the same chromatographic conditions. Twenty different anthocyanins have been detected in 19 different samples of both grape extracts and wines. Cis and trans isomers of p-coumaryl derivatives have been identified for the first time. Important qualitative and quantitative differences among cultivars have been detected.
    Journal of Agricultural and Food Chemistry 10/2003; 51(19):5622-9. DOI:10.1021/jf0302207 · 3.11 Impact Factor