Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain)
Single cultivar wines made with two different red grape cultivars from AOC Valdeorras (Galicia, NW Spain), Mencia and Alicante Bouschet, were studied with the aim of determining their color and phenolic composition. Two sets of analyses were made on 30 wine samples of 2014 vintage, after malolactic...
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-07-01
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| Series: | Beverages |
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| Online Access: | http://www.mdpi.com/2306-5710/2/3/18 |
| _version_ | 1818176854730735616 |
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| author | Eugenio Revilla Manuel M. Losada Encina Gutiérrez |
| author_facet | Eugenio Revilla Manuel M. Losada Encina Gutiérrez |
| author_sort | Eugenio Revilla |
| collection | DOAJ |
| description | Single cultivar wines made with two different red grape cultivars from AOC Valdeorras (Galicia, NW Spain), Mencia and Alicante Bouschet, were studied with the aim of determining their color and phenolic composition. Two sets of analyses were made on 30 wine samples of 2014 vintage, after malolactic fermentation took place, to evaluate several physicochemical characteristics from these wines related to color and polyphenols. Several parameters related with color and the general phenolic composition of wines (total phenols index, color intensity, hue, total anthocyans, total anthocyanins, colored anthocyanins, chemical age index, and total tannins) were determined by UV-VIS spectrophotometry. Those analyses revealed that Alicante Bouschet wines presented, in general, a higher content of polyphenols and a more intense color than Mencia wines. Using HPLC-DAD, five anthocyanin monoglucosides and nine acylated anthocyanins were identified in both types of wine; each type of wine showed a distinctive anthocyanin fingerprint, as Alicante Bouschet wines contained a higher proportion of cyanidin-derived anthocyanins. Multivariate statistic studies were performed to both datasets to explore relationships among variables and among samples. These studies revealed relationships among several variables considered, and were capable to group the samples in two different classes using principal component analysis (PCA). |
| first_indexed | 2024-12-11T20:22:49Z |
| format | Article |
| id | doaj.art-2bffdc896fb94f599cb2785d056ec340 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-12-11T20:22:49Z |
| publishDate | 2016-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-2bffdc896fb94f599cb2785d056ec3402022-12-22T00:52:02ZengMDPI AGBeverages2306-57102016-07-01231810.3390/beverages2030018beverages2030018Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain)Eugenio Revilla0Manuel M. Losada1Encina Gutiérrez2Departamento de Química Agrícola y Bromatología, Universidad Autónoma de Madrid, 28049 Madrid, SpainDepartamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, 28040 Madrid, SpainDepartamento de Química Agrícola y Bromatología, Universidad Autónoma de Madrid, 28049 Madrid, SpainSingle cultivar wines made with two different red grape cultivars from AOC Valdeorras (Galicia, NW Spain), Mencia and Alicante Bouschet, were studied with the aim of determining their color and phenolic composition. Two sets of analyses were made on 30 wine samples of 2014 vintage, after malolactic fermentation took place, to evaluate several physicochemical characteristics from these wines related to color and polyphenols. Several parameters related with color and the general phenolic composition of wines (total phenols index, color intensity, hue, total anthocyans, total anthocyanins, colored anthocyanins, chemical age index, and total tannins) were determined by UV-VIS spectrophotometry. Those analyses revealed that Alicante Bouschet wines presented, in general, a higher content of polyphenols and a more intense color than Mencia wines. Using HPLC-DAD, five anthocyanin monoglucosides and nine acylated anthocyanins were identified in both types of wine; each type of wine showed a distinctive anthocyanin fingerprint, as Alicante Bouschet wines contained a higher proportion of cyanidin-derived anthocyanins. Multivariate statistic studies were performed to both datasets to explore relationships among variables and among samples. These studies revealed relationships among several variables considered, and were capable to group the samples in two different classes using principal component analysis (PCA).http://www.mdpi.com/2306-5710/2/3/18young red winesphenolic compositioncoloranthocyaninsHPLC |
| spellingShingle | Eugenio Revilla Manuel M. Losada Encina Gutiérrez Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain) Beverages young red wines phenolic composition color anthocyanins HPLC |
| title | Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain) |
| title_full | Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain) |
| title_fullStr | Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain) |
| title_full_unstemmed | Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain) |
| title_short | Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain) |
| title_sort | phenolic composition and color of single cultivar young red wines made with mencia and alicante bouschet grapes in aoc valdeorras galicia nw spain |
| topic | young red wines phenolic composition color anthocyanins HPLC |
| url | http://www.mdpi.com/2306-5710/2/3/18 |
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