 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

Impact of drought stress on concentration and composition of wine proteins in Riesling

Protein haze in white wines is a major technological and economic problem of the wine industry. Field tests were carried out in steep slope vineyards planted with Riesling grapes over 3 dry growing seasons to study the effect of drought stress on the concentration of proteins in the resulting wines. Plots suffering from drought stress were compared with surrounding drip irrigated plots. Riesling grapes were processed into wines by conventional procedures. Protein amounts of the isolated wine colloids of the stressed samples were always higher than those of the watered samples(mean watered 13.8 ± 0.44, mean stressed 17.4 ± 0.40 g 100 g-1). As a consequence, higher bentonite doses were needed to achieve protein haze stability of the drought stressed treatments.

Evaluation of colloidal stability in white and rosé wines investing Dynamic Light Scattering technology

Proteins constitute one of the three main components of grape juice and white wine, phenolic compounds and polysaccharides being the others. A specific group of the total grape-derived proteins resists degradation or adsorption during the winemaking process and remains in finished wine if not removed by the commonplace commercial practice of bentonite fining. While bentonite is effective in removing the problematic proteins, it is claimed to adversely affect the quality of the treated wine under certain conditions, through the removal of colour, flavor and texture compounds. A number of studies have indicated that different protein fractions require distinct bentonite concentrations for protein removal and consequent heat stabilization.

Influence of irrigation on water status, productivity, yield and must composition in Tempranillo grapevine under Duero Valley zone conditions

Cette étude a pour but d’évaluer la modification de l’état hydrique (potentiel hydrique foliaire), le comportement productif (matière sèche et rendement) et la expression qualitative (poids de baie, degrée Brix, pH, acidité totale, concentration polyphénolique) de la varieté Tempranillo dans la Vallée du Douro, à l’A.O. Cigales, comme conséquence de l’application d’une irrigation modérée. Pour développer l’essai on a appliqué les suivantes

Potentiel des sols viticoles et qualité des vins

La qualité des vins dépend de différents facteurs et procédés, notamment de la nature des terrains viticoles. Dans ce travail, nous avons cherché à établir les liens entre descripteurs pédologiques des parcelles et descripteurs sensoriels des vins. Sur la base de Classifications Ascendantes Hiérarchiques (CAH) et d’Analyses en Composante Principale (ACP), il a été possible d’établir des liens entre la nature des parcelles (sableuse, argileuse, sablo-graveuleuse) et certains descripteurs sensoriels des vins (chaleur, astringence, fruit noir) et plus globalement avec le type de vins élaborés.

Integration of the AOC and terroir concepts by future professionals of the international wine sector

A survey has been conducted on 32 students and 25 former students of 28 nationalities of an international master course training executives of the international Wine sector.