Diferenciación de variedades de uvas tintas por su composición antociánica

Rev. Esp. Cienc. Tecnol. Aliment 01/1994; 34(4).
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    ABSTRACT: Chamber drying under controlled temperature and humidity conditions of the red grape varieties Merlot and Tempranillo grown in Andalusia (Spain), and the fortification and maceration of the musts in the presence of skin from both types of grapes, to obtain sweet red wines, has been studied. Changes in colour and in monomeric and polymeric phenols during the vinification process were examined. Chamber drying increased the sugar content to about 31.4 °Brix within 48 h in Merlot grapes and 72 h in Tempranillo grapes. This drying process also causes skin rupture, facilitating the access of phenolic compounds to the pulp. The resulting musts exhibited slight browning and increased red hues, due to a high concentration of anthocyanins; maceration in the presence of grape skins for 24 h provided the best results. The end-product contained highly acceptable tannin, colour and phenolic compounds for marketing as a high quality sweet red wine, in comparison with other commercial sweet red wines.
    Food Chemistry 01/2012; 130(1):111–120. DOI:10.1016/j.foodchem.2011.07.010 · 3.26 Impact Factor
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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: This paper reports on a study of the profiles of different phenolic compounds (anthocyanins, flavonols, hydroxycinnamic acids and stilbenes) of five minor red grape varieties from the Spanish region of Castilla-La Mancha (Bobal, Moravia Agria, Moravia Dulce, Rojal and Tortosí) and a traditional variety from this growing region (Cencibel) as reference. Grape skin extracts of each variety were analysed by High Performance Liquid Chromatography coupled to Diode Array Detector (HPLC–DAD). The content of grape skins in anthocyanins (21.1–453 mg kg−1), flavonols (26.9–288 mg kg−1) and hydroxycinnamic acids (6.80–18.2 mg kg−1) showed differences according to mainly varietal origin, although other important factors have to be taken into account such as the degree of ripeness, berry size or vintage year. In all the studied varieties, the major anthocyanin was malvidin 3-glucoside (>40%) with the exception of Rojal variety, which major one was peonidin 3-glucoside together with cyanidin 3-glucoside. Moravia Dulce and Rojal varieties contained more than 46% of quercetin 3-glucuronide; the rest of them contained less than 27%. No relation was found between profiles of hydroxycinnamic acids in the studied samples and their variety or year of vintage. All the studied grapes presented high concentrations of stilbenes that could be interesting due to the health benefits.
    European Food Research and Technology 01/2012; 234(2). DOI:10.1007/s00217-011-1636-0 · 1.39 Impact Factor