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.

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…

Sensory profiles and European Consumer Preference related to Aroma and Phenolic Composition of Wines made from Fungus Resistant Grape Varieties

New grape varieties with several resistance loci towards powdery and downy mildew allows to significantly reduce the use of fungicides

Déterminisme de l’effet terroir: influence de la surface foliaire primaire de la vigne en début de cycle sur le potentiel vendange

ln the Mid-Loire Valley, in France, for the fast twenty years a network of experimental plots has been used to analyse the terroir effect on the behaviour of the Cabernet franc variety of grape. The study of the primary leaf area (SFI) for several vintages shows that it differs greatly from one terroir to another.

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Sugar accumulation disorder Berry Shrivel – from current knowledge towards novel hypothesis

In contrast to fruit and grape berry ripening, the biological processes causing ripening disorders are often much less understood, although shriveling disorders of fruits are manifold and contribute to yield losses and reduced fruit quality worldwide. Shrinking berries are a common feature for all shriveling disorders in grapevine although their timing of appearance during the berry ripening process and their underlying induction processes distinct them from each other. The sugar accumulation disorder Berry Shrivel (BS) is characterized by a suppression of sugar accumulation short after veraison resulting in berries low in sugar content and anthocyanins in berry skins, while the organic acid content is similar. Recent studies analyzed the biochemical, morphological and molecular processes affected in BS berries and linked early changes to the period of ripening onset [1,2].

Exploring the prevalence of esca-induced leaf symptoms in French vineyards and the role of climate: a national scale analysis

Esca, a severe trunk disease affecting vineyards, is caused by fungal pathogens that induce wood necrosis and decay, leaf symptoms, yield losses, and potentially a rapid death of the vine. The prevalence of this disease varies across years, regions, cultivars, and plot ages. Despite its significance in understanding and predicting dieback risk in different vineyards, the role of climate in trunk diseases remains a relatively unexplored research area. While some studies have demonstrated the impact of certain climatic conditions on the prevalence of the disease, they often focus on a limited number of plots and yield conflicting results.We conducted a statistical analysis, using a Bayesian approach on a national database comprising prevalence data of esca from over 500 different plots in France, spanning the years 2003 to 2022 and encompassing various cultivars.