 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

Influence of the unité de terroir base on the typicity of winesin the AOC Priorat in Tarragona

L’AOC Priorat, située derrière les montagnes du pré littoral de Tarragone, se caractérise par un climat méditerranéen avec une tendance à la continentalité et très peu de précipitation pendant le cycle végétatif. Les sols sont secs, pauvres et caillouteux, formés par des schistes. Au cours des années 2000 et 2001, une étude de l’influence du terroir sur la typicité des vins du Priorat a été réalisée en prenant comme référence trois cépages cultivés dans différentes parceIles pour mesurer l’effet du terroir et du mésoclimat sur la qualité des vins:

Résistance stomatique et caractérisation hydrique des terroirs viticoles

The analysis of the distribution of natural plant populations allows an ecological characterization of cultivated environments in thermal, water and trophic terms; it guides the choice or selection of plants (or grape varieties) to cultivate (Astruc et al ., 1984, 1987; Delpoux, 1971; Jacquinet and Astruc, 1979). This approach has given good results in areas where the topography is the determining factor in the ecological differentiation of the terroirs.

Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity

Perceived aroma plays an important role in wine quality, and it depends mainly on the volatile composition. Volatile organic compounds (VOCs) from grapes and those formed during winemaking are involved in the sensory complexity of wines. In aroma-neutral winegrape varieties, the winemaking process itself, and particularly alcoholic fermentation (AF), impacts strongly on the organoleptic characteristics of wines due to the formation of volatile alcohols, acids, and esters. In addition, phenolic compounds could contribute not only to the wine color but also to VOCs evolution during AF.

Contribution of grape and oak wood barrels to pyrrole content in wines – Influence of several cooperage parameters

Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades.

Time vs drought: leaf age rather than drought drives osmotic adjustment in V. vinifera cv. Pinot Noir

Global warming and increased frequency and/or severity of drought events are among the most threatening consequences of climate change for agricultural crops. In response to drought, grapevine (as many other plants) exhibits osmotic adjustment through active accumulation of osmolytes which in turn shift the leaf turgor loss point (TLP) to more negative values, allowing to maintain stomata opened at lower water potentials1. We investigated the capacity of Pinot noir leaves to modulate their osmotic potential as a function of: (i) time (seasonal osmoregulation), (ii) growing temperatures, and (iii) drought events, to enhance comprehension of the resilience of grapevines in drought conditions. We performed trails under semi-controlled field conditions, and in two different greenhouse chambers (20/15 °C vs 25/20 °C day/night). For two consecutive vegetative seasons, grafted potted grapevines (Pinot noir/SO4) were subjected to two different water regimes for at least 30 days: well-watered (WW) and water deficit (WD).