 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

History of inorganic and isotopic signatures in Champagne over the last century: lessons

The notion of «terroir» refers to the link between the composition, quality and taste of a wine, on the one hand, and its place of origin, on the other. It involves, among other things, the signature of soil elements, as well as the influence of climatic conditions and plant material used. The composition of the wine is also influenced by the winemaking, storage and bottling processes. We were lucky enough to have a time series of the same champagne, from the end of the first world war to the present. On this exceptional time series, we followed, with the most advanced methods, all the elemental signatures by isotopic multi-dilution, the evolution of the isotopic ratios of heavy elements with very high precision of Sr, Pb, B and Cu.

Modification on grape phenolic and aromatic composition due to different leafroll virus infections

Viral diseases are reported to cause several detrimental effects on grapevine. Among them, leafroll, due to single or mixed infection of GLRaV1 and GLRaV3, and rugose wood, associated to GVA, are considered the most widespread and dangerous.

Pedological criteria according to the French hierarchy of vintages, Appellations d’Origine Contrôlée (AOC): study of two toposequences located in the Burgundian “Côte”

The concept of terroir is defined by a set of natural and human factors. On the slopy vineyards of the Burgundian « Côte », the « Appellations d’Origine Contrôlée (AOC) » spread out according to the slope in their order of quality : « AOC Grand Cru » at the top, « AOC Premier Cru » and « AOC Village » and « Bourgogne » on the piemont. In order to correlate the hierarchy of the vintages with the evolution of the topographic and pedological criteria, two toposequences were studied, in Gevrey Chambertin (« Côte de Nuits ») and Aloxe Corton (« Côte de Beaune »).

Evolution of several biochemical compounds during the development of Merlot wine in the vinegrowing “Terroir” of Valea Călugăreasa

The qualitative and quantitative distribution of the phenolic compounds in red wines depends on cultivars features, on grapes maturation state, on grapes processing technology including must obtention, as well as on maceration-fermentation method (Margheri, 1981). The last two factors are responsible for the different phenolic composition of the wines produced from the same cultivar.

Similarities among wine aromas and landscape scents around the vineyard in five Mediterranean sites

We compared 68 aroma compounds in wines from 5 vineyards in order to see similarities among the wine aroma and the scent of some of the main native plants from the respective vineyards.