Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv.

Asproudi, Andriani; Piano, Federico; Anselmi, Giacomo; Stefano, Rocco Di; Bertolone, E.; Borsa, Daniela

doi:10.20870/oeno-one.2015.49.1.93

Cited by 16 publications

(19 citation statements)

References 25 publications

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“…Nebbiolo and Uvalino, on the other hand, were the richest in flavanic compounds (condensed tannins determined with phloroglucinolysis, flavans reactive with vanillin and proanthocyanidins measured by spectrophotometry). Regarding the spectrophotometric data, for Nebbiolo the values were similar to those reported by [60], while for Uvalino the concentrations of proanthocyanidins and flavans reactive with vanillin were higher than those reported by [47]. Finally, Barbera skins were the poorest in polyphenolic compounds, and the total flavonoids content was in accordance with [56].…”

Section: Discussionsupporting

confidence: 87%

Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration

Guaita

Bosso

2019

Foods

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Agro-industry byproducts can still contain large amounts of phenolic compounds, and one of the richest sources are grape skins and seeds as grape pomace, both fermented (red winemaking) and unfermented (white winemaking). The residual polyphenolic content depends on various factors such as grape variety, vintage, and winemaking technique. In this work, four red grape varieties cultivated in northern Italy were studied: Albarossa, Barbera, Nebbiolo, and Uvalino. The work was aimed at studying the polyphenolic composition of skins and seeds from fresh grapes and from the corresponding pomace after fermentative maceration, to assess the actual importance of the varietal differences when processing winemaking byproducts for the extraction of phenolic compounds. The skin and seed extracts were prepared by solvent extraction with a 50% hydroalcoholic solution. The polyphenolic composition of all extracts was determined by spectrophotometry and high-performance liquid chromatography (HPLC); the content and the monomer composition of condensed tannins were determined by phloroglucinolysis; the antioxidant capacity was measured with the ABTS (2,2’-azinobis-(3-ethylbenzothiazoline-6- sulfonate)) method. The antioxidant capacity was higher for the seeds than for the skins, and it was positively correlated with the condensed tannins content. Significant differences in polyphenolic composition of fresh grape skins and seeds were observed between the different cultivars. In particular, Barbera and Albarossa skins were significantly distinguished from Nebbiolo and Uvalino skins for a higher content of anthocyanins and a lower content of vanillin-reactive flavans and condensed tannins; regarding seeds, Barbera and Albarossa had a lower content of vanillin-reactive flavans, proanthocyanidins, and condensed tannins than Nebbiolo and Uvalino. The winemaking process extracted the phenolic compounds to a different extent from skins and seeds, regardless of the cultivar. The differences between cultivars in the polyphenolic profile disappeared after fermentative maceration.

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Section: Discussionsupporting

confidence: 87%

Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration

Guaita

Bosso

2019

Foods

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“…A study that measured the amount, the localisation and the extractability of flavan-3-ols and anthocyanins in 25 high-quality red grapes, classified Sagrantino grapes as the richest in extractable PPh and proanthocyanidins (Mattivi et al 2002). Nebbiolo produces wines with high acidity and tannins when young, so that they require long ageing to reach a balance between acidity, astringency, full body and aroma complexity (Asproudi et al 2015). Barbaresco wines (100% made with Nebbiolo grapes) are often characterised by light colour and high roughness (Gerbi et al 2006).…”

Section: Description and Discrimination Of Winesmentioning

confidence: 99%

Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition

Piombino

Pittari

Gambuti

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims: Italy is the richest grape-producing country in terms of cultivars. Our aims were to describe the diversity of astringency of Italian red wines from 11 cultivars, Teroldego, Corvina, Raboso, Nebbiolo, Sangiovese, Sagrantino, Montepulciano, Cannonau, Aglianico, Primitivo and Nerello, and to test correlations between in-mouth sensory variables and chemical composition. Methods and Results: A sample subset was selected by sorting and then assessed on astringency sub-qualities (drying, harsh, unripe, dynamic, complex, surface smoothness, particulate) and tastes (sweet, acid, bitter). Inter-cultivar differences were detected for six of the seven sub-qualities: three diverse intensities for drying, two for harsh, unripe, dynamic, complex and velvet and none for particulate. Discriminant analysis showed that these sub-qualities allowed a good discrimination of the wines according to the cultivar. Well reclassified samples (88%) were considered to develop a single-cultivar 'astringency spectra', profiles describing the balance among sub-qualities. Correlations highlighted that neither total phenols nor proanthocyanidins can predict the perception of all astringency nuances. Conclusions: For some single cultivar wines, it was possible to identify a pattern of astringency features likely to be linked to the cultivar. Significance of the Study: This work adds insights to the understanding of astringency sub-qualities while enhancing the knowledge of Italian wines. Results may support the awareness of winemakers of wines from native cultivars, and assist in building models of astringency.

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“…Grape-seed tannins are composed only of procyanidins, while grape-skin tannins are composed of procyanidins and prodelphinidins. In addition, grape-skin proanthocyanidins have a higher mean degree of polymerization (mDP) and a lower level of galloylation than grape-seed proanthocyanidins [13]. In contrast, quebracho tannins are profisetinidins because their acidic cleavage yields fisetinidin and they have a high level of ramification, while mimosa tannins are prorobinetidins because they release robinetinidin [14].…”

Section: Introductionmentioning

confidence: 99%

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

et al. 2019

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The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3-O-monoglucoside solution, including their effectiveness as copigments, was studied. Briefly, a model wine solution (4 g/L of tartaric acid, pH 3.5 and 12% ethanol) containing 50 mg/L of malvidin-3-O-monoglucoside was prepared and supplemented with 0.1, 0.2 and 0.4 g/L of commercial tannins using (−)-epicatechin as reference control copigment. Six additional model wine solutions (12% ethanol at pH 3.1, 3.5 or 3.9, and 10%, 12% or 14% ethanol at pH 3.5) were prepared as previously described. Samples were stored under airtight conditions. After a week the full absorbance spectrum in the visible range (400–800 nm) was measured and CIELAB color space was determined. These measurements, including an increase in a* (redness), a decrease in b* (yellowness) and a decrease in L* (lightness), indicated that all oenological tannins had a clear positive effect on color copigmentation. Moreover, hydrolysable tannins appeared to be better copigments than condensed tannins as the copigmentation effectiveness (Cp) was found to be between two to four times higher. The effects of these tannins were dose-dependent because a higher addition resulted in a greater impact on copigmentation. In general, an increase in pH and ethanol content resulted in a decrease of the effect of tannins on color. Independent of intrinsic wine conditions, hydrolysable tannins, more specifically gallotannin, remain the most effective in increasing red wine color. These results prove that supplementation with oenological tannins, especially hydrolysable tannins, could be an interesting tool for the improvement of the red wine color.

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Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv.

Cited by 16 publications

References 25 publications

Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration

Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration

Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition

Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

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