Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high- and low-quality vineyards over two years

Arozarena, Íñigo; Ayestarán, Belén; Cantalejo, María J.; Boronat-Navarro, Montserrat; Vera, Marta; Abril, Irene; Casp, Ana

doi:10.1007/s00217-001-0471-0

Cited by 64 publications

(51 citation statements)

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“…1b compares normalized areas for these peaks and it is possible to observe some differences between the four varieties in this figure. Similar differences have been reported by other authors between Garnacha, Graciano and Tempranillo varieties [21,22]. However, no comparative study has been found for the minority variety Mazuelo.…”

Section: Chromatographic Datasupporting

confidence: 87%

Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from La Rioja (Spain)

Nogales-Bueno

Rodríguez-Pulido

Heredia

et al. 2015

Talanta

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a b s t r a c tThree independent methodologies were investigated to achieve the differentiation of red grapes from different grape varieties (Garnacha, Graciano, Mazuelo and Tempranillo) collected from five vineyards located in the D.O.Ca. Rioja. Anthocyanin chromatographic analysis, color image analysis and near infrared hyperspectral imaging were carried out for the grapes. Then, a Stepwise Linear Discriminant Analysis (SLDA) was developed for each data set in order to discriminate grapes according to their grape variety. As a result, using anthocyanin profile, color image analysis and near infrared hyperspectral imaging respectively, 88%, 54% and 100% of the samples were correctly classified in the internal validation process and 86%, 52% and 86% were correctly classified in the leave-one-out cross-validation process.

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Section: Chromatographic Datasupporting

confidence: 87%

Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from La Rioja (Spain)

Nogales-Bueno

Rodríguez-Pulido

Heredia

et al. 2015

Talanta

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“…In the present study, p-coumaroyl derivatives were less abundant than acetyl derivatives. This observed profile behavior is in agreement with previous literature data for 'Cabernet sauvignon' wines (Arozarena et al, 2002;Burns et al, 2002).…”

Section: Anthocyanins Monomerssupporting

confidence: 92%

“…For peak 10a/10b (delphinidin-3-acetylhexoside plus A type visitin of Mv-3-hexoside), it could be assumed that peak is majorly composed of the pyranoanthocyanin due to the characteristic UV-visible spectra with the maximum absorbance at 510 nm, a 15 nm hypsochromic shift from the precursor anthocyanin (malvidin-3-hexoside, 525 nm). For this class of anthocyanins pigments, which derived from grape, all the compounds detected in 'Cabernet sauvignon' wines were previously reported for different wines obtained from the same grape variety (Arozarena et al, 2002;Burns et al, 2002;He et al, 2012a;Pedastsaar et al, 2014).…”

Section: Anthocyanins Monomersmentioning

confidence: 67%

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Treptow

Comarella

Brackmann

et al. 2017

Ciência Téc. Vitiv.

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SUMMARYThermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism. Thus, it was determined the role of thermaculture on 'Cabernet sauvignon' wine sensory properties and anthocyanin profile by the application on the vineyard. A total of 19 applications from flowering to harvesting were made. After winemaking and aging (12 months), physicochemical analysis, anthocyanin characterization by high performance liquid chromatographic (HPLC-PDA-MS/MS), and sensory descriptive analysis were done. Treatment on grapes has increased 4.5% of total anthocyanins monomers, 29.4% of pyranoanthocyanins, and 29.5% of direct condensation products that were formed in wine. Thermaculture affected the sensory quality of wine since judges have perceived significant differences in visual (tear, red color) and gustatory (woody flavor) attributes. Finally, thermaculture is an innovative technology and a promising tool to increase anthocyanins in 'Cabernet Sauvignon' wines. RESUMOThermaculture é aplicada em vinhedos para prevenção das doenças fúngicas. Contudo, pode induzir a planta a um estresse térmico, modulando o metabolismo secundário. Assim, foi determinado o papel da thermaculture nas propriedades sensoriais e perfil das antocianinas do vinho 'Cabernet Sauvignon' pela aplicação na vinha. Foi realizado um total de 19 aplicações do florescimento à colheita. Após a vinificação e conservação (12 meses) foram realizadas análises físico químicas, caracterização das antocianinas por cromatografia líquida de alta eficiência (CLAE -DAD -EM/ EM), e análise descritiva quantitativa. O tratamento nas uvas aumentou 4,5% dos monômeros de antocianinas totais, 29,4% das piranoantocianinas e 29,5% nos produtos de condensação direta que se formaram no vinho. A thermaculture afetou a qualidade sensorial do vinho, uma vez que os julgadores perceberam diferenças significativas nos atributos visuais (lágrima, cor vermelha) e gustativos (sabor amadeirado). Finalmente, a thermaculture é uma tecnologia inovadora e uma ferramenta promissora para aumentar as antocianinas nos vinhos 'Cabernet Sauvignon'.

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“…The yield of anthocyanins was relatively high, being the mean value 92.92 ± 37.59 (43.99-163.29 mg/kg skin). Jaboticaba fruit could be considered a good source of anthocyanins when compared with other traditional sources as grapes, for which contents between 300 and 2000 mg/kg of berry have been reported (Arozarena et al, 2002;Ortega-Meder et al, 1994). In relation to the color properties of the different extracts, lightness (L*) is the attribute related with the transmission of light observed, and, therefore to the concentration of the solution; it ranged from 71.4%, for the darker solution, to 89.2% for the lighter one.…”

Section: Resultsmentioning

confidence: 99%

“…Anthocyanins extracted from grape fruits vary widely from 250 to 2600 mg/kg depending on the grape variety (Arozarena et al, 2002;Ortega-Meder et al, 1994). It is interesting to note the relevance of some under utilized tropical fruits as a potential source of anthocyanins for food-colorant purpose.…”

Section: Introductionmentioning

confidence: 99%

Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.)

Montes

Vicario

Raymundo

et al. 2005

Food Research International

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Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high- and low-quality vineyards over two years

Cited by 64 publications

References 0 publications

Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from La Rioja (Spain)

Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from La Rioja (Spain)

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality

Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.)

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