 IVES 9 IVES Conference Series 9 Proanthocyanin composition in new varieties from monastrell

Proanthocyanin composition in new varieties from monastrell

Abstract

AIM: Proanthocyanidins are responsible in an important way for positive aspects in wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations. In an effort of increasing our understanding of crosses from Monastrell, it has been studied their proanthocyanidin composition during three seasons. Besides, it is important the idea of registering new varieties of red grapes from Monastrell adapted to the new climatic scenario produced in the South East of Spain, with an excellent polyphenolic capacity.

METHODS: A quantitative analysis was carried out during three seasons (2018, 2019 and 2020) in order to study and compare the obtained concentration of proanthocyanidins in Monastrell and the new varieties MC80 (Monastrell x Cabernet-Sauvignon), MC98, MS10 (Monastrell x Syrah), MC4 and MC18. The analysis was carried out in grapes as well as in the final of alcoholic fermentation in order to study its extraction capacity. The analyzes were performed and quantified following the fluoroglycinolysis method.

RESULTS: In general, the results showed higher concentrations in tannins in the most hybrids of Monastrell for the three seasons studied.Furthermore, a higher concentration of epigallocatechin was found in most of the hybrid wines elaborated, being positive from an organoleptic point of view, since this compound provides softness to the wines. However, MC4 is characterized by its low concentration of this compound although these values could be normal since the concentration of tannins in this variety is much lower with respect to the other hybrids. Another of the compounds of interest analyzed was epicatequinogalate, this compound was also found in higher concentrations in hybrids analysed than in Monastrell variety.Finally, It should be noted that the relationship between the average degree of polymerization of the tannins and the percentage of gallolation was much higher in the seeds than in the elaborated wines or in the skins.

CONCLUSIONS

These new varieties ensuring its incredible polyphenolic concentration showing a great potential as new varieties adapted to the dry and hot conditions produced in the south east of Spain

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

J.D, Moreno-Olivares

Murcian Institute of Agricultural and Food Research and Development (IMIDA). C/ Mayor s/n 20150, La Alberca (Murcia).,M.J, Giménez-Bañón D.F, Paladines-Quezada J.C, Gómez-Martínez A, Cebrían-Pérez J.I, Fernández-Fernández J.A, Bleda-Sánchez R, Gil-Muñoz Murcian Institute of Agricultural and Food Research and Development (IMIDA). C/ Mayor s/n 20150, La Alberca (Murcia).

Contact the author

Keywords

tannins, polyphenolic composition, Vitis vinifera, crosses, cromatography

Citation

Aging in amphorae with different porosity for sustainable production of Nero d’Avola wine

In recent years, the use of amphorae in winemaking has become more frequent, symbolizing a return to the origins of vinification to broaden the availability of wines with different style.

Eléments importants d’une méthodologie de caractérisation des facteurs naturels du terroir, en relation avec la réponse de la vigne à travers le vin

The French viticultural appellation areas are the result of an empirical, historical and evolutionary selection which, generally, has consecrated a match between natural factors, grape varieties and viti-vinicultural practices. The notion of terroir is the main basis of the Appellation d’Origine Contrôlée in viticulture. It is based on the one hand on privileged natural factors and on the other hand on the know-how of the winegrowers; the whole allowing the production of a wine endowed with an authenticity and a sensory typicity. Wine-growing practices evolve according to progress in viticulture and oenology, while the natural factors of the terroir are much more stable, with the exception of the vintage. They therefore represent a fundamental pillar of the identity of an appellation vineyard.

Effect of vineyard nitrogen management on Souviginer gris wine sensory quality and aromatic compounds

Fungus-Resistant Grape (FRG) varieties represent a promising approach to address the challenges of climate change and sustainability in viticulture.

Drip irrigation and precision cooling reduce impact of extreme heat events during berry ripening

Context and purpose of the study. Heatwaves have become more frequent and intense in several winegrowing regions.

Effect of abiotic stress and grape variety on amino acid and polyamine composition of red grape berries

Vines are exposed to environmental conditions that cause abiotic stress on the plants (drought, nutrient and mineral deficits, salinity, etc.). Polyamines are growth regulators involved in various physiological processes, as in abiotic plant stress responses. Stressful conditions can modify grape’s composition, and in this work, we have focused on studying the effect of abiotic stress on the composition of polyamines and amino acids in grapes. In addition, the effect of grape variety on these compounds has been studied.