This paper reports on a study of the anthocyanin fraction in berry skins of ten minority red and pink grapevine varieties from Castilla-La Mancha (Spain) and two traditional varieties from this growing region, Tempranillo and Garnacha Tinta, as references. These varieties were correctly identified beforehand by analysing six microsatellite regions recommended by the GENRES 081 project; five varieties were identified with genotypes identical to those described previously, and five new genotypes not described for any variety according to the literature consulted. Grape skin extracts of each variety were analysed by HPLC-UV-Vis, and four perfectly differentiated anthocyanin profiles were obtained. In six out of ten varieties (Churriago, Unknown 1, Unknown 2, Ariño, Brujidera and Moravia Agria) the major anthocyanin was malvidin-3-glucoside (> 39%). Tinto Velasco contained more than 29% delphinidin-3glucoside, Gordera Roja and Teta de Vaca Tinta more than 40% peonidin-3-glucoside, and Rojal more than 29% cyanidin-3-glucoside. Results of this work point out the existence of unusual anthocyanic profiles in several of these indigenous varieties, and highlight the necessity of studying the effects of variety on other flavonoids and their impact on wine colour. Abbreviations HPLC-UV-VisHigh Performance Liquid Chromatography with Ultraviolet Visible detection; SSR Simple sequence repeat Keywords: anthocyanin; Vitis vinifera L.; microsatellite 152 Anthocyanin profile of Spanish red wine varieties

Botryosphaeria dieback (BD) is a serious grapevine trunk disease (GTD) that causes large losses in yield and shortens the productive life of vineyards. Neofusicoccum parvum is one of the main causal agents of BD. Currently there are no curative fungicides to eradicate this disease; therefore, the use of tolerant cultivars to BD could be considered an interesting and sustainable alternative for its control. For this purpose, rooted cuttings of six red Vitis vinifera cultivars were selected and inoculated with N. parvum, under field conditions, over two consecutive years. Eight months after inoculation, plants were collected and inspected for lesion development. The fungal incidence varied depending on the cultivar and ranged from 42.1% in "Monastrell" cultivar to 93.3% in "Tinto Velasco" cultivar, evidencing a lack of qualitative resistance to N. parvum. The severity of internal wood symptoms caused by N. parvum differed considerably amongst the cultivars, being "Bobal" and "Monastrell" more tolerant than "Tinto Velasco" cultivar.

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BACKGROUNDDifferent red winemaking were carried out to evaluate the effects of the prefermentative addition of chitosan, as an alternative to the use of SO2, on the secondary products of alcoholic fermentation, yeast available nitrogen (YAN), biogenic amines and ethyl carbamate.RESULTSThe wines made with chitosan presented higher total acidity and higher content of tartaric and succinic acids than those made only with SO2. The use of chitosan in winemaking resulted in wines with higher glycerol and diacetyl content without increasing the concentration of ethanol, acetic acid, acetaldehyde or butanediol. YAN was lower in wines made with chitosan, which may mean an advantage for the microbial stability of the wines. Furthermore, the use of chitosan at the beginning of alcoholic fermentation did not increase the concentration of biogenic amines or the formation of ethyl carbamate in SO2‐free red wines.CONCLUSIONThe total or partial substitution of SO2 for chitosan at the beginning of the alcoholic fermentation gives rise to quality red wines without negatively affecting their nitrogen fraction or their very important secondary fermentation products such as acetic acid or acetaldehyde. © 2020 Society of Chemical Industry