Characterisation of Vranec, Cabernet sauvignon and Merlot wines based on their chromatic and anthocyanin profiles

Dimitrovska, Maja; Tomovska, Elena; Bocevska, Mirjana

doi:10.2298/jsc130101026d

Cited by 7 publications

(3 citation statements)

References 18 publications

(21 reference statements)

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“…Other anthocyanins (Pn, Pt and Dp derivatives) were also identified, but in small amounts. The obtained results are in accordance with the results obtained for the red grapes varieties Vranec, Cabernet Sauvignon, Merlot and Pinot Noir (Dimitrovska et al 2013).…”

Section: Maldi Analysissupporting

confidence: 91%

Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis

et al. 2015

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The quality of red wines is given by phenolic compounds and anthocyanins and is associated with colour, taste and therapeutic effects on human health. This work aims to provide a detailed profile of phenolic compounds and anthocyanins that are found in five red wine samples from Dealu Mare-Valea Calugareasca region. The phenolic and anthocyanin profiles of the red wine samples were determined by high-performance liquid chromatography-photodiode arraymass spectrometry and matrix-assisted laser desorption/ ionisation-time of flight, respectively. The results obtained showed that Feteasca Neagra had the highest content of phenolic compounds followed by Pinot Noir while the preponderant compound was gallic acid. Amongst anthocyanins, malvidin was found to be the major compound and the highest anthocyanin content was found also for Feteasca Neagra wine. A simple high-performance liquid chromatographyphotodiode array-mass spectrometry method was developed, optimised and applied for the quantification of phenolic compounds in red wine samples from Dealu Mare-Valea Calugareasca region. In the same time, a rapid matrixassisted laser desorption/ionisation-time of flight method that does not need sample preparation was applied for the identification of anthocyanins. Moreover, the phenolic and anthocyanin composition of red wines from Dealu Mare-Valea Calugareasca region is reported for the first time. The phenolic and anthocyanin profile determination will be beneficial for the Romanian winemakers to produce high-quality red wines.

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Section: Maldi Analysissupporting

confidence: 91%

Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis

et al. 2015

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“…On the other hand, variations in the proportion of TA may be found in the wines, depending on the age of the wine. For example, old red wines obtained from three grape varieties, Vranec, Cabernet Sauvignon, and Merlot contained significantly lower levels of this anthocyanin, which indicated its degradation or transformation during the processes of wines aging (Dimitrovska;Tomovska;Bocevska, 2013).…”

Section: Analysis Of Total Phenolics Content and Total Flavonoids Con...mentioning

confidence: 99%

Preliminary studies of bioactive compounds and color in Mexican read wines from Baja California region.

Méndez-Trujillo¹,

Mendoza²

2021

RCIA

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The total phenolic compounds, total anthocyanin content and antioxidant properties of ten commercially wines based on different grape cultivar from Baja California, Mexico were analyzed. The results showed that the content of phenolic compounds of Vitis vinifera cv. Petit Verdot and Petit Syrah wines had the most highest values of total phenolic content (1188.26 and 1148.13 mg GAE/L, respectively), with respect the another wines. However, wines elaborated with three different cultivars (Cabernet Sauvignon/Petit Verdot/Merlot), and wine from cultivar Petit Verdot presented the highest total flavonoids content (161.06 mg QE/L and 182.64 mg QE/L, respectively) and total anthocyanin content (286.38 mg ME/L and 2548.56 mg ME/L, respectively). In contrast only wine from three grape cultivars (Cabernet Sauvignon/Petit Verdot/Merlot), and wine from cultivar Gamay, exhibits the highest antioxidant activity among tested wines. Finally, these results suggest that wine elaborated with different cultivars (Cabernet Sauvignon/Petit Verdot/Merlot), is more beneficial to health than others red wines in terms of its higher antioxidant activity, total anthocyanin content and total flavonoid content

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“…Moreover, the color influences sensory properties such as flavor, taste, and aroma [ 9 , 10 , 11 , 12 ]. Regarding white wines, there are significantly fewer studies related to the color and the phenolic composition, in comparison with red wines [ 13 , 14 ]. There are a large number of typical white wines in this Spanish geographical area which have not yet been studied extensively.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA

2022

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Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines (58 red and 41 white) made from Galician (Northwest Spain) grape varieties. These parameters were obtained by using simple, rapid, and inexpensive spectrophotometric methodologies: color intensity, hue, total polyphenols content (Total Polyphenol Index TPI, Folin–Ciocalteu index, FCI), total anthocyans, total tannins, and color coordinates measured by the CIELab system. The influence of ageing in barrels (red wines) or using chips (white and red wines) on these parameters was also studied. A principal component analysis (PCA) was carried out to characterize the wines according to their chromatic characteristics. Application of PCA to the experimental data resulted in satisfactory classifications of studied white and red wines according to the cited enological practices.

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Characterisation of Vranec, Cabernet sauvignon and Merlot wines based on their chromatic and anthocyanin profiles

Cited by 7 publications

References 18 publications

Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis

Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis

Preliminary studies of bioactive compounds and color in Mexican read wines from Baja California region.

Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA

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