terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Impact of microbiological and enological techniques on wine macromolecules 9 Study of varietal wines from the qualified origin denomination Rioja (Spain): analysis of wine colour, polysaccharides, polyphenols and biogenic amines and amino acides 

Study of varietal wines from the qualified origin denomination Rioja (Spain): analysis of wine colour, polysaccharides, polyphenols and biogenic amines and amino acides 


The cultivar with a greater oenological potential was ‘Monastel’, which showed overall better values than ‘Tempranillo’ in colour intensity, total polyphenol index, wine colour, total anthocyanins, resveratrol and gallic acid. ‘Maturana’ showed the lowest pH and the highest values in biogenic amines. ‘Maturana Navarreteña’ showed the highest values in amino acids and in polysaccharides and the lowest values in proanthocyanidin content and mDP. Neither ‘Maturana’ nor ‘Maturana Navarreteña’ seem to be interesting in comparison with ‘Tempranillo’.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article


Olga MARTÍNEZ¹, Leticia MARTÍNEZ¹, Lorena DÍEZ², Juan Carlos SANCHA², Zenaida GUADALUPE¹, Belén AYESTARÁN¹

¹Dpto. de Agricultura y Alimentación de la Universidad de La Rioja and

²Instituto de Ciencias de la Vid y del Vino (ICVV, Universidad de la Rioja, Gobierno de La Rioja y CSIC), Spain

Contact the author*


varietal wines, D.O.Ca. Rioja, alcoholic fermentation


IVES Conference Series | Macrowine | Macrowine 2010


Related articles…

Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation

A great variability in the amount of polysaccharides recovered at the end of fermentations carried out by pure cultures of 89 non-Saccharomyces yeasts was observed. The utilization of the best polysaccharides producers in mixed cultures with S. cerevisiae resulted in considerable increases in the final concentration of polysaccharides and showed a strain dependent effect on glycerol production as compared to pure culture of S. cerevisiae.

Ultra high pressure liquid chromatography for stilbenes separation and their determination in Burgundy red wines

In this study for the first time, eight natural stilbenes (trans-resveratrol, trans-piceid, cis-piceid, trans-astringin, trans-piceatannol, (+)-trans-s-viniferin, pallidol and hopeaphenol) isolated and purified from Vitis vinifera, were simultaneously separated and analysed within 5 mn by ultra high pressure liquid chromatography coupled with photodiode array detection.

Phenolic compounds present in natural haze protein of Sauvignon white wine

The aim of this work was the identification and quantification of polyphenols present in natural precipitate of a Sauvignon wine. Phenol analysis in wine precipitate was based on acid hydrolysis, CG- MS after derivatization, and LC-MS.

Interaction between commercial mannoproteins and phenolic compounds of two red wines from different Portuguese grape cultivars

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

Protein stabilization of white wines by stabilizing filtration: pilot studies

Protein stabilization is an important part of the winemaking process of white wines, and in this work we present the results of protein stabilization of different monovarietal wines (Xarel.lo, Chardonnay, and Muscat) by a continuous stabilizing filtration process using a column packed with zirconium oxide operating in a continuous regime in a closed loop at pilot scale.