Study of phenolic composition and sensory properties of red grape varieties in danger of extinction from the Spanish region of Castilla-La Mancha

European Food Research and Technology

Volumn 234, Issue 2, 2012, Pages 295-303

  Gallego Gomez M A ^a   García Carpintero, E Gómez ^a   Sanchez Palomo E ^a   Hermosin Gutierrez I ^a   Gonzalez Vinas M A ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Anthocyanin profile; Biodiversity and nutrient; Flavonol profile; Food analysis; Red grapes

Indexed keywords

BERRY SIZE; CYANIDIN; DIODE ARRAY DETECTORS; FLAVONOL PROFILE; FOOD ANALYSIS; GRAPE SKIN; GRAPE VARIETY; GROWING REGIONS; HEALTH BENEFITS; HIGH CONCENTRATION; HPLC-DAD; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; RED GRAPES; SENSORY PROPERTIES;

BIODIVERSITY; FATTY ACIDS; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS;

ANTHOCYANINS;

AGRIA; VITACEAE;

EID: 84855910032     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1636-0     Document Type: Article

References (22)

1. Gawel R, Francis L, Oberholster A (1998) Describing mouth-feel and astringency sensation in red wine. In: Allen MS, Wall G, Bulleid N (eds) 'Phenolics and extraction'. Proceedings of a seminar-Adelaide 1997. Australian Society for Viticulture and Oenology, Adelaide, pp 30-32.
2. Singleton VL (1988) Wine phenols. In: Linskens HF, Jackson JF (eds) Wine analysis. Springer, Berlin, pp 171-218.
3. Brossaud F, Cheynier V, Asselin C, Moutounet M (1999) Flavonoid compositional differences of grapes among site test plantings of Cabernet Franc. Am J Enol Vitic 50: 277-284.
4. Cheynier V, Moutounet M, Sarni-Manchado P (1998) Les composés phénoliques. In: Flanzy C (ed) Œnologie: fondements scientifiques et technologiques. Lavoisier Tec & Doc, Paris, pp 124-164.
5. Ojeda H, Andary C, Kraeva E, Carbonneau A, Deloire A (2002) Influence of pre - and post-veraison water deficit on synthesis and concentration of skin phenolic compounds during berry growth of Vitis vinifera var. Shiraz. Am J Enol Vitic 53: 261-267.
6. Shrikhande AJ (2000) Wine byproducts with health benefits. Food Res Int 33: 469-474.
7. Macheix JJ, Sapis JC, Fleuriet A (1991) Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. Crit Rev Food Sci 30: 441-486.
8. Francia-Aricha EM, Guerra MT, Rivas-Gonzalo JC, Santos-Buelga C (1997) New anthocyanin pigments formed after condensation with flavanols. J Agric Food Chem 45: 2262-2266.
9. Pissarra J, Mateus N, Rivas-Gonzalo J, Santos-Buelga C, De Freitas V (2003) Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes. J Food Sci 68: 476-481.
10. Rentzsch M, Schwarz M, Winterhalter P (2007) Pyranoanthocyanins: an overview on structures, occurrence and pathways of formation. Trends Food Sci Technol 18: 526-534.
11. Boulton R (2001) The copigmentation of anthocyanins and its role in the color of red wine: a critical review. Am J Enol Vitic 52: 67-87.
12. O. I. V. International Oenological Codex (2006). Recueil des methodes internationales d'analyse des vins et desmoûts, edition. Office International de la Vigne et du Vin, Paris.
13. Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I (2007) Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. J Agric Food Chem 55: 992-1002.
14. Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Gómez MV, Velders AH, Hermosín-Gutiérrez I (2009) Flavonol 3-O-glycosides series of Vitis vinifera cv. Petit Verdot red wine grapes. J Agric Food Chem 57: 209-219.
15. Pérez-Trujillo JP, Hernández Z, López-Bellido FJ, Hermosín-Gutiérrez I (2011) Characteristic phenolic composition of single-cultivar red wines of the Canary Islands (Spain). J Agric Food Chem 59: 6150-6164.
16. Rousseau J, Delteil D (2000) Présentation d'une méthode d'analyse sensorielle des raisins: Principe, méthode et grille d'interprétation. Rev Fr Oenol 183: 10-13.
17. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2000) Handbook of enology, vol, 2. The chemistry of wine stabilization and treatments. Wiley, New York.
18. Ortega Meder MD, Rivas Gonzalo JC, Vicente JL, Santos Buelga C (1994) Diferenciación de uvas tintas por su composición antociánica. Agroquim Tecnol Alimen 34(4): 409-426.
19. Roggero JP, Larice JL, Rocheville-Divorne C, Archier P, Coen S (1988) Composition anthocyanique des cépages. II. Essai de classificaton sur trois ans par analyse en composantes principales et par analyse factorielle discriminante. Rev Fr Oenol 112: 41-48.
20. Hermosín-Gutiérrez I, García-Romero E (2004) Antocianos de variedades tintas cultivadas en la Mancha: Perfiles varietales característicos de la uva y de los vinos monovarietales y evolución durante la maduración de la baya. Alimentaria 352: 127-139.
21. Castillo-Muñoz N, Gómez-Alonso S, García Romero E, Hermosín-Gutiérrez I (2010) Flavonol profiles of Vitis vinifera white grape cultivars. J Food Compos Anal 23: 699-705.
22. Baur JA, Sinclair DA (2006) Therapeutic potential of resveratrol: the in vivo evidence. Nat Rev Drug Discov 5: 493-506.