Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
Background: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and heal...
| Autores principales: | , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Wiley
2019
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| Acceso en línea: | https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4638 http://hdl.handle.net/20.500.12123/4253 https://doi.org/10.1002/jsfa.4638 |
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| author | Fanzone, Martín Leandro Zamora, Fernando Jofre, Viviana Patricia Assof, Mariela Vanesa Gómez Cordovés, Carmen Peña Neira, Alvaro |
| author_browse | Assof, Mariela Vanesa Fanzone, Martín Leandro Gómez Cordovés, Carmen Jofre, Viviana Patricia Peña Neira, Alvaro Zamora, Fernando |
| author_facet | Fanzone, Martín Leandro Zamora, Fernando Jofre, Viviana Patricia Assof, Mariela Vanesa Gómez Cordovés, Carmen Peña Neira, Alvaro |
| author_sort | Fanzone, Martín Leandro |
| collection | INTA Digital |
| description | Background: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and health properties. The aim of the present work was to study and describe the non‐flavonoid and flavonoid composition of wines from the principal red grape varieties cultivated in Mendoza (Argentina).
Results: Sixty phenolic compounds, including phenolic acids/derivatives, stilbenes, anthocyanins, flavanols, flavonols and dihydroflavonols, were identified and quantified using high‐performance liquid chromatography with diode array detection coupled with electrospray ionisation mass spectrometry (HPLC‐DAD/ESI‐MS). Marked quantitative differences could be seen in the phenolic profile among varieties, especially in stilbenes, acylated anthocyanins and other flavonoids.
Conclusion: The polyphenolic content of Malbec wines was higher compared with the other red varieties. Dihydroflavonols represent a significant finding from the chemotaxonomic point of view, especially for Malbec variety. This is the first report on the individual phenolic composition of red wines from Mendoza (Argentina) and suggests that anthocyanins, flavanols and phenolic acids exert a great influence on cultivar‐based differentiation |
| format | info:ar-repo/semantics/artículo |
| id | INTA4253 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA42532019-01-11T14:12:19Z Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) Fanzone, Martín Leandro Zamora, Fernando Jofre, Viviana Patricia Assof, Mariela Vanesa Gómez Cordovés, Carmen Peña Neira, Alvaro Vid Variedades Vino Tinto Compuestos Fenólicos Flavonoides Grapevines Varieties Red Wines Phenolic Compounds Flavonoids Mendoza Background: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and health properties. The aim of the present work was to study and describe the non‐flavonoid and flavonoid composition of wines from the principal red grape varieties cultivated in Mendoza (Argentina). Results: Sixty phenolic compounds, including phenolic acids/derivatives, stilbenes, anthocyanins, flavanols, flavonols and dihydroflavonols, were identified and quantified using high‐performance liquid chromatography with diode array detection coupled with electrospray ionisation mass spectrometry (HPLC‐DAD/ESI‐MS). Marked quantitative differences could be seen in the phenolic profile among varieties, especially in stilbenes, acylated anthocyanins and other flavonoids. Conclusion: The polyphenolic content of Malbec wines was higher compared with the other red varieties. Dihydroflavonols represent a significant finding from the chemotaxonomic point of view, especially for Malbec variety. This is the first report on the individual phenolic composition of red wines from Mendoza (Argentina) and suggests that anthocyanins, flavanols and phenolic acids exert a great influence on cultivar‐based differentiation EEA Mendoza Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Zamora, Fernando. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; España Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Gómez Cordovés, Carmen. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Fermentaciones Industriales; España Fil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; Chile 2019-01-11T14:10:29Z 2019-01-11T14:10:29Z 2012-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4638 http://hdl.handle.net/20.500.12123/4253 0022-5142 1097-0010 https://doi.org/10.1002/jsfa.4638 eng info:eu-repo/semantics/restrictedAccess application/pdf Wiley Journal of the Science of Food and Agriculture 92 (3) : 704-718 (February 2012) |
| spellingShingle | Vid Variedades Vino Tinto Compuestos Fenólicos Flavonoides Grapevines Varieties Red Wines Phenolic Compounds Flavonoids Mendoza Fanzone, Martín Leandro Zamora, Fernando Jofre, Viviana Patricia Assof, Mariela Vanesa Gómez Cordovés, Carmen Peña Neira, Alvaro Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) |
| title | Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) |
| title_full | Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) |
| title_fullStr | Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) |
| title_full_unstemmed | Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) |
| title_short | Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) |
| title_sort | phenolic characterisation of red wines from different grape varieties cultivated in mendoza province argentina |
| topic | Vid Variedades Vino Tinto Compuestos Fenólicos Flavonoides Grapevines Varieties Red Wines Phenolic Compounds Flavonoids Mendoza |
| url | https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4638 http://hdl.handle.net/20.500.12123/4253 https://doi.org/10.1002/jsfa.4638 |
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