Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites

Rosso, Mirko De; Panighel, Annarita; Carraro, Roberto; Padoan, Enrico; Favaro, Alessandro; Vedova, Antonio Dalla; Flamini, Riccardo

doi:10.1021/jf102551f

Cited by 23 publications

(18 citation statements)

References 17 publications

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“…On the contrary, the increase of acylated anthocyanins observed in Corvina is in agreement with previous findings reported for this variety . On the other hand, withering conditions used for the two varieties were the same and these differences are reasonably a variety‐dependent effect, and the decrease of acyl anthocyanins observed in Raboso Piave can be because of particular high content of anthocyanins of this variety …”

Section: Resultssupporting

confidence: 91%

“…[16] On the other hand, withering conditions used for the two varieties were the same and these differences are reasonably a variety-dependent effect, and the decrease of acyl anthocyanins observed in Raboso Piave can be because of particular high content of anthocyanins of this variety. [58] Figure 2a and 2b Supporting Information show the correlation among the metabolites in Raboso and Corvina, respectively.…”

Section: Polyphenolic Compoundsmentioning

confidence: 99%

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Changes in grape polyphenols (V. vinifera L.) as a consequence of post‐harvest withering by high‐resolution mass spectrometry: Raboso Piave versus Corvina

Rosso

Soligo²,

Panighel

et al. 2016

J. Mass Spectrom.

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Grape dehydration is an oenological process used for the production of high-quality reinforced and sweet wines. Corvina and Raboso Piave are two red grape varieties used for production of high-quality Italian wines, such as Recioto, Amarone di Valpolicella and Raboso Passito. Changes of polyphenolic composition of the grapes as a consequence of the withering were studied by ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UHPLC/QTOF); for identification of compounds a homemade HR-MS database of grape and wine metabolites, was used. Concomitant with trans-resveratrol and viniferins, relevant increases of other stilbenes (piceatannol, resveratrol trimers and tetramers) and antioxidant compounds (quercetin, syringetin and tamarixetin) were observed. These compounds are part of the induced metabolism occurring during the withering process and in general improve the nutraceutical properties of grapes and wines. On the other hand, longer processes showed to decrease flavan-3-ols and glycoside flavonols. Constant increase of E/Z ε-viniferin ratio was observed in all samples, and this parameter can be used to monitor the process. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Resultssupporting

confidence: 91%

Section: Polyphenolic Compoundsmentioning

confidence: 99%

Changes in grape polyphenols (V. vinifera L.) as a consequence of post‐harvest withering by high‐resolution mass spectrometry: Raboso Piave versus Corvina

Rosso

Soligo²,

Panighel

et al. 2016

J. Mass Spectrom.

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“…Fining of Raboso red wine, a wine typically rich in phenolic substances (De Rosso et al ), showed that, regardless of the dosage used, GSE resulted in a significant reduction of the concentration of phenolic substances, removing an average of 65 mg/L of phenolic substances from the Control wine, a value similar to that removed by addition of egg albumin (−94 mg/L), gelatin (−66 mg/L) and patatin (−46 mg/L) (Table ).…”

Section: Resultsmentioning

confidence: 99%

Grape seed extract: the first protein-based fining agent endogenous to grapes

Gazzola

Vincenzi

Marangon

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims There is a growing interest in finding alternative wine fining agents to replace potentially allergenic animal‐derived and plant‐derived proteins. In this context, the potential use of grape‐derived fining agents would be beneficial as they would not introduce additional, potentially allergenic products to the finished wine. In this project, grape seed flour, a by‐product of the grape oil seed industry, has been used to prepare a grape seed extract (GSE) for testing as a novel wine fining agent. Methods and Results The fining performance of GSE was compared with that of patatin, pea proteins, polyvinylpolypyrrolidone and potassium caseinate in a white and in a rosé wine, and of ovalbumin and gelatin in a red wine. Reduction of turbidity, effect on wine colour, the concentration of phenolic substances, browning potential and wine sensory attributes were determined. Grape seed extract was effective in decreasing white wine turbidity when compared to potassium caseinate. In red wine, GSE removed some anthocyanin and proanthocyanins, while wine colour was only slightly affected. The greatest GSE effect was observed on the sensory properties of the treated wines, as it strongly reduced the vegetal notes in the rosé wine and improved the overall taste of the red wine as a result of the reduction in both acidity and astringency. Conclusions Grape seed extract can be considered a valid allergen‐free alternative to the most common wine fining agents. Significance of the Study Grape seed extract is the first effective fining agent endogenous to grapes, thus not attracting the legal restrictions concerning the presence of foreign substances.

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“…Raboso Piave is another red grape variety cultivated in the Veneto region, whose grapes are characterized by high polyphenolic content, used to produce the high-quality reinforced wine Raboso Passito DOCG [1].…”

Section: Introductionmentioning

confidence: 99%

High-Resolution Mass Spectrometry Identification of Secondary Metabolites in Four Red Grape Varieties Potentially Useful as Traceability Markers of Wines

et al. 2018

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Liquid chromatography coupled to high-resolution mass spectrometry (LC-Q/TOF) is a powerful tool to perform chemotaxonomic studies through identification of grape secondary metabolites. In the present work, the metabolomes of four autochthonous Italian red grape varieties including the chemical classes of anthocyanins, flavonols/flavanols/flavanones, and terpenol glycosides, were studied. By using this information, the metabolites that can potentially be used as chemical markers for the traceability of the corresponding wines were proposed. In Raboso wines, relatively high abundance of both anthocyanic and non-anthocyanic acyl derivatives, is expected. Potentially, Primitivo wines are characterized by high tri-substituted flavonoids, while Corvina wines are characterized by higher di-substituted compounds and lower acyl derivatives. Negro Amaro wine’s volatile fraction is characterized by free monoterpenes, such as α-terpineol, linalool, geraniol, and Ho-diendiol I. A similar approach can be applied for the traceability of other high-quality wines.

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Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites

Cited by 23 publications

References 17 publications

Changes in grape polyphenols (V. vinifera L.) as a consequence of post‐harvest withering by high‐resolution mass spectrometry: Raboso Piave versus Corvina

Changes in grape polyphenols (V. vinifera L.) as a consequence of post‐harvest withering by high‐resolution mass spectrometry: Raboso Piave versus Corvina

Grape seed extract: the first protein-based fining agent endogenous to grapes

High-Resolution Mass Spectrometry Identification of Secondary Metabolites in Four Red Grape Varieties Potentially Useful as Traceability Markers of Wines

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