GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 Phenolic composition of Xinomavro (vitis vinifera L.cv.) grapes from different regions of Greece

Phenolic composition of Xinomavro (vitis vinifera L.cv.) grapes from different regions of Greece

Abstract

Context and purpose of the study – Phenolic compounds are located in skins and seeds and are responsible for important sensory and quality attributes of red grapes and wines, such as astringency, bitterness and colour. However, little is known regarding Greek varieties.The aim of this study is to evaluate the grape phenolic content and to present data that characterize the red grape variety Xinomavro (Vitis Vinifera L. cv.) from different wine regions of Greece.

Material and methods – In this study berry attributes, skin and seed content of phenolic compounds of 18 grape samples from four different regions in Greece, namely Naoussa, Amyntaino, Goumenissa and Rapsani were analyzed. Skins and seeds were removed from berries and different solvents were used in them for the extraction of anthocyanins and tannins. For tannin estimation, the protein precipitation assay using bovine serum albumin was employed. Anthocyanins were determined in skins by High-performance liquid chromatography (HPLC).

Results – According to the results, significant differences were observed in berry weight among the different regions, however the distribution of berry components in mature berries, % skin per berry and % seed per berry weight ratio, had no difference between the samples. The contribution of skins and seeds in berry were 8.1% and 2.6%, respectively. The higher content of total tannins and total anthocyanins in berries were observed in grapes from Amyntaio region. Grapes from Naoussa region had the lower concentrations of skin tannins and total anthocyanins. Finally, the lower concentrations of seed tannins were determined in Goumenissa grapes.

Download the PDF

DOI:

Publication date: September 8, 2023

Issue: GIESCO 2019

Type: Poster

Authors

Maria KYRALEOU1, Stamatina KALLITHRAKA1, Eugenia GKANIDI1, Stefanos KOUNDOURAS2

1 Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
2 Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece

Contact the author

Keywords

grapes, anthocyanins, tannins, HPLC, Greek winegrape varieties

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

La balance hydrique explique davantage la diversité intravariétale du titre alcoométrique du Merlot que l’accumulation des sucres

Dans le cadre de TerclimPro 2025, Charles Romieu a présenté un article IVES Technical Reviews. Retrouvez la présentation ci-dessous ainsi que l’article associé : https://ives-technicalreviews.eu/article/view/8506

Read More

Pierce’s disease of grapevines, a new threat to the wine industry in Southern Europe

Pierce’s disease (PD) is considered a potential threat to european viticulture (EPPO a2 list of pathogens since 1981). In the usa, infections caused by the vector-borne bacterium xylella fastidiosa have caused recurrent damage to vineyards in California and the southeastern states. However, vineyards in Europe have remained free of PD until recently, when it was first detected on the island of Mallorca in 2017. The reasons for the absence of PD in continental Europe have not been convincingly explained.

Read More

La pianificazione del paesaggio agrario vitivinicolo del basso Monferrato

Monferrato is a sub region of Piedmont featuring an endless series of hills which have been moulded through the centuries by laborious farming. Vineyards have always been the protagonists of Monferrato landscape. Asti vineyards have been well-known since Roman times and Pliny the Elder mentions them.

Read More

Colloidal stabilization of young red wine by Acacia Senegal gum: the major implication of protein-rich arabinogalactan-proteins

Acacia senegal gum (Asen) is an edible dried gummy exudate [1] added in young red wines to ensure their colloidal stability, precluding the precipitation of the coloring matter. Asen macromolecules, belonging to the arabinogalactan-protein (AGP) family [2], are hyperbranched, charged and amphiphilic heteropolysaccharides composed especially of sugars (92-96 %) and a small fraction of proteins (1-3 %). Asen is defined as a continuum of macromolecules that could be separated into three fractions by hydrophobic interaction chromatography (HIC) [3-4]. HIC-F1 (85-94 % of Asen), HIC-F2 (6-18 % of Asen) and HIC-F3 (1-3 % of Asen) are named and classified in that order according to their protein content, and then a growing hydrophobicity. The efficiency of Asen towards the coloring matter instability is evaluated according to an “efficacy test” that consists to determine the Asen quantity required to prevent the flocculation by calcium of a colloidal iron hexacyanoferrate solution (International Oenological Codex).

Read More

Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method

Contribution Foam is the characteristic that differentiates sparkling wines from still wines, being the first sensory attribute that tasters and consumers perceive and that determines the final quality of sparkling wines [1]. The foaming properties mainly depend on the chemical composition of wines [2-3], and different factors involved in wine composition will have an effect on foam quality. In Spain, the sparkling wine market focuses on the production of white and rosé sparkling wine, with very low production of red sparkling wines. However, this type of wines is elaborated in countries like Australia, South-Africa, Argentina, Italy or Portugal, with a great acceptance by consumers. No studies on the foaming characteristics of red sparkling wines have been found.

Read More