Multivariate differentiation of Spanish red wines according to region and variety

Phytochemical Bioactives in Berries

“…Recently, the existence of anthocyanins acylated with lactic acid, formed in wine, has been reported (Alcalde-Eon et al 2006). Despite all these changes, the wine anthocyanin pro le in some studies has also been used as criteria for characterizing and classifying grape varieties in order to establish differences between them (González-San José et al 1990;Arozarena et al 2000).…”

The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties

“…The conclusions from different wines are different. This may be due to the fact that grape variety and vinification would affect the amount and composition of anthocyanins (Arozarena et al, 2000;Gómez-Plaza et al, 2000;Gómez-Míguez & Heredia, 2004).…”

“…This is due to the fact that red wine is a complex solution and that various factors can affect wine colour. The amount and composition of anthocyanins in red wine varies greatly with species, cultivar, maturity, season, yield and vinification (Gao et al, 1997;Arozarena et al, 2000;Ho et al, 2001;Gómez-Míguez & Heredia, 2004;Cano-López et al, 2006;Gómez-Míguez et al, 2007;Gómez-Gallego et al, 2011). Factors influencing wine colour or anthocyanin composition all affect their relationships.…”

Evolution of anthocyanins during vinification of Merlot and Pinot Noir grapes to wines

“…Later, during maceration, in the process of winemaking they are extracted into the must (BAUTISTA-ORTÍN et al, 2007). Since their synthesis in grape is related to genetic factors, anthocyanins are considered as chemical markers for differentiation of the grape varieties (AROZARENA et al, 2000). Some studies provide data on the possibility of using the anthocyanin pattern of the wine in certifi cation of the authenticity of single variety wines (GARCÍA-BENEYTEZ et al, 2002;CASAVECCHIA et al, 2007).…”