IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Anthocyanin composition and sensory properties of wines from Portuguese and international varieties cultivated in a hot and dry region of Portugal

Anthocyanin composition and sensory properties of wines from Portuguese and international varieties cultivated in a hot and dry region of Portugal

Abstract

The study of anthocyanins in wines and grapes has been the subject of numerous research works over the years due to their important role in enology regarding their contribution to wine sensory properties. Anthocyanins confer colour to red wine and contribute to other organoleptic characteristics due to interactions with other polyphenols, proteins and polysaccharides. This group of compounds lends itself to varietal characterization; they are substances that, as secondary metabolites, are directly related to the genetic component. The environmental characteristics, namely the temperature and the water status under which the development of the berries takes place have a great influence on the quantity and composition of these compounds.The objective of this work was to study varietal differences in anthocyanins composition and the relation with some sensory properties, within selected international and Portuguese grape varieties cultivated in Alentejo region, one of Portugal largest quality wine producing regions but very hot and dry and extremely susceptible to climate change. The grape varieties were selected based on previous studies on their ecophysiological response and adaptability to severe environmental conditions and heatwaves. The grape varieties studied were 14 namely, Petit Verdot, Marselan, Merlot, Touriga Franca, Syrah, Vinhão, Bobal, Preto Martinho, Corropio, Trincadeira, Tinta Caiada, Alfrocheiro, Alicante Bouschet e Touriga Nacional. The varietal wines samples were evaluated by sensory analysis using quantitative descriptive analysis and the anthocyanins analysis by high-performance liquid chromatography-diode array (HPLC-DAD).The principal component analysis (PCA) results based on the correlation matrix between different anthocyanin groups according to acylation types, (nonacylated, acetate derivatives, coumarate derivatives and caffeoate derivatives) and total anthocyanins, showed that the first two principal components explained 98.24% of total variance. The PCA  show the discrimination of Touriga Nacional, Syrah, and Vinhão wines, that have high positive scores in PC1 strongly associated with nonacylated and total concentration of anthocyanins, related to their higher concentration and richer composition of anthocyanins, in the other hand wines from the varieties Preto Martinho, Bobal e Corropio are located on the opposite side of PC1, and they presented lower anthocyanins concentration. These results are in agreement with sensory analysis regarding specific sensory attributes such as astringency and colour quality.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Martins Patrícia1, Caldeira Ilda1, Baoshan Sun2, Damásio Miguel1, Egipto Ricardo1 and Silvestre José1

1Instituto Nacional de Investigação Agrária e Veterinária, IP
2Instituto Nacional de Investigação Agrária e Veterinária, IP, Shenyang Pharmaceutical University

Contact the author

Keywords

wine, anthocyanins, climate change, sensory profile, grape varieties

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Corvina berry morphology and grape composition as affected by two training system (Pergola and Guyot) in a context of climate change scenario

The Valpolicella area (Veneto Region, Italy) is famous for its high quality wines: Amarone and Recioto, both obtained from partial post-harvest dehydrated red grapes. The main cultivars used for these wines are Corvina and Corvinone. In this Region hundreds of years ago a particular training system (Pergola, cordon/cane with horizontal shoot-positioning) was developed. In the last 20 years the Guyot have been introduced in the area; now Pergola and Guyot are equally widespread in the Valpolicella area. In two different environmental conditions (hill and floodplain) two vineyards, one for each type of training system, were studied along two years (2011-2012).

Read More

Effect of concentration and competition between different fungicide residues on the adsorption efficiency of activated vegetal fibres for treatment of wine

Vineyards are strongly exposed to fungal diseases, attacks from insects and competition with weeds. Most treatments used on grape vines contain synthetic active substances, which may be transferred to the wine. Such pesticides have a negative image because many active substances are potential health hazards. A specific oenological treatment allowing the reduction of pesticide residues in wine based on activated vegetable fibres (AVF) is under examination by the International Organisation for Vine and Wine. This technique works efficiently and alters the wine only little (Lempereur et al. 2014).

Read More

Impact of pedoclimatical conditions on the precocity potential of vineyards in the canton of Geneva

Terroir studies are common nowadays but few have used precise pedoclimatic measures in order to evaluate the precocity potential. The objectives of this work were (i) to assess the effect of main terroir parameters (soil, climate and topography) influencing the phenological development of the vine, and (ii) to evaluate a geostatistic approach by using a high number of already existing plots (higher variability) to analyze the terroir parameters’ impact.

Read More

Double success of combining technical management with low pesticide inputs in the vineyard to obtain PDO wines in France

Viticulture is a major contributor to the antagonism of positive reputation and negative environmental impacts of agriculture. Vine contributes to structure landscape in the world, resulting, for example, in the delimitation of protected designations of origin (PDO). PDO vine is currently subject to the double challenge of sustainability and climate change adaptation. As vine is very sensitive to diseases and pests, vine requires a high use of pesticides to achieve its quality and yield goals. This high need for pesticides is the most important negative impact of environmental components.

Read More

Evolution of oak barrels C-glucosidic ellagitannins in model wine solution

Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].

Read More