Phenolic acid characterization in new varieties descended from Monastrell.

Phenolic acids are phytochemicals that are expansively distributed in daily food intake. Phenolic acids are involved in various physiological activities, such as nutrient uptake, enzyme activity, protein synthesis, photosynthesis, and cytoskeleton structure in seeds, leaves, roots, and stems. Also exhibit antibacterial, antiviral, anticarcinogenic, anti-inflammatory, and vasodilatory activities due to their antioxidant property.
Climatic conditions are generally believed to largely determine the formation of specific wine characteristics of certain grape varieties. In addition, a continuous increase in global temperature is responsible for a significant decrease in wine quality since excessive sugar contents result in a high alcohol content, low acidity, imperfect colour and negative effects on the flavour of wine due to the uncoupling of ripening from phenolic compound production (delayed) and to technological processing (accelerated). By this reason, our research centre (IMIDA), has carried out a genetic improvement program with the Monastrell variety, in order to obtain improved and adapted varieties. In this line,
Monastrell has been crossed with others such as Cabernet Sauvignon or Syrah
(MC80, MC98, MS10, MC18, MC4 and MS104).
This study represents the first data of phenolic acid composition of new varieties obtained from crosses with Monastrell. Phenolic acids are divided into hydroxy-benzoic (HBA) and
hydroxycinnamic (HCA). The main HBA acids present in juices and wines are protocatechuic, vanillin, gallic and syringic, and the main HCA are p-coumaric, caffeic, ferulic, and cis and trans cinnamic acid: caftaric, cutaric and fertaric.
During two consecutive seasons (2020 and 2021) the profile of phenolic acids from Monastrell and six new varieties have been studied in grapes and wines. The metabolites analysed were gallic, protocatechuic, vanillin, syringic, coumaric, caffeic, ferulic, caftaric and cutaric acids. MC80, MC98 and MS10 obtained high concentrations of these phenolic acids in their grapes and wines compared to Monastrell variety.
In short, these new varieties have higher concentrations in phenolic acids compared to Monastrell so given their potential health benefits, phenolic acids have attracted considerable research interest. Therefore, these new varieties could have an interesting
point of view in human health due to their rich nutrients in their wines. Authors: Moreno-Olivares Juan Daniel1, Paladines-Quezada Diego Fernando1, Giménez-Bañón María José1, Bleda-Sánchez Juan Antonio1, Fernández-Fernández José Ignacio1 and Gil-Muñoz Rocío1

1Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA) 

*corresponding author: juand.moreno5@carm.es

Keywords: Hybrids/ phenolic acids/ health benefits/ wines/ grapes

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