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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Impact of microbiological and enological techniques on wine macromolecules 9 Enological potential of autochtonous grape cultivars from Castilla y León (Spain) to elaborate sparkling wines: polyphenolic and biogenic amines and amino acid composition of base wines

Enological potential of autochtonous grape cultivars from Castilla y León (Spain) to elaborate sparkling wines: polyphenolic and biogenic amines and amino acid composition of base wines

Abstract

In white wines, Verdejo wine stands out because of its high content in total amino acids. The total content in biogenic amines was low in all wines analyzed and putrescine was the predominant biogenic amine. No significant differences were observed in the total proanthocyanidin content among white wines. Regarding torosé wines, Prieto picudo had the highest values of total amino acids and significantly lower values in total hydroxycinnamic acids, total flavonols and proanthocyanidins. However, its ratio tannin/anthocyanins was more nearby to 1 than in Garnacha wine and thus Prieto picudo seemed to be the most adequate variety regarding to the stabilization of red color and for ageing.

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Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Leticia MARTÍNEZ1, Olga MARTÍNEZ1, Zenaida GUADALUPE1, Belén AYESTARÁN1, Silvia PÉREZ-MAGARIÑO2

1Dpto. de Agricultura y Alimentación de la Universidad de La Rioja e Instituto de Ciencias de la Vid y delVino (Universidad de la Rioja, Gobierno de La Rioja y CSIC). Logroño, E.

2Consejería de Agricultura y Ganadería. Instituto Tecnológico Agrario de Castilla y León. Estación Enológica. Rueda, E.

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Keywords

sparkling wines, varietals, polyphenols, amino acids, biogenic amines

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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