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 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


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.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article



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.

Contact the author*


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


IVES Conference Series | Macrowine | Macrowine 2010


Related articles…

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.

Effectiveness of carboxymethyl cellulose (CMC) on tartaric stabilization of cava base wine

Recent EU regulations allow the use of carboxymethylcellulose (CMC) as a stabilization agent in wine. We tested CMC in bases for sparkling wines, which must be stabilized before the second fermentation that raises alcohol concentration by 1,5%.

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.

Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine

Results indicated that cross-flow microfiltration removed similarly to fining treatments the most astringent tannins, but cross-flow microfiltration also removed up to 14 % more colour. RP-HPLC and spectrophotometric results showed that egg albumin is a softer fining treatment compared to gelatine and cross-flow microfiltration.

Identification and quantification of c-glucosidic ellagitannins and their derivative in red wine aged in oak barrels

The C-glycosidic ellagitannins constitute a subclass of hydrolyzable tannins of remarkable structural diversity. In this work we first achieved the hemisynthesis of flavano-ellagitannins, then we used them to develop a new efficient detection and quantification procedure for the C-glycosidic ellagitannins as well as flavano-ellagitannins.