Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta ("BRS Rúbea"×"IAC 1398-21")

Food Research International

Volumn 54, Issue 1, 2013, Pages 33-43

  Lago Vanzela, Ellen Silva ^a   Rebello, Ligia Portugal Gomes ^b   Ramos, Afonso Mota ^c   Stringheta, Paulo César ^c   Da Silva, Roberto ^a   García Romero, Esteban ^d   Gómez Alonso, Sergio ^e,f   Hermosín Gutiérrez, Isidro ^f  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b Campus Itaperuna   (Brazil)

^c FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^d Instituto de la Vid y el Vino de Castilla La Mancha   (Spain)

^e Parque Cientifico y Tecnologico de Albacete   (Spain)

^f UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Anthocyanins; BRS Violeta; Flavonols; Hybrid grape; Hydroxycinnamic derivatives; Wine color

Indexed keywords

BRS VIOLETA; COLOR CHARACTERISTICS; FLAVONOLS; GLUCOSE DERIVATIVES; HYBRID GRAPES; HYDROXYCINNAMIC ACID DERIVATIVES; PHENOLIC COMPOSITION; WINE COLOR;

CARBOHYDRATES; COLOR;

ANTHOCYANINS;

EID: 84879751307     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.008     Document Type: Article

References (37)

1. Ayala F., Echávarri J.F., Negueruela A.I. A new simplified method for measuring the color of wines. I. Red and rose wines. American Journal of Enology and Viticulture 1997, 48:357-363.
2. Ayala F., Echávarri J.F., Negueruela A.I. MSCVes.zip Available in:. http://www.unizar.es/negueruela/MSCV.es.
3. Azevedo F.Q., Gonçalves M.A., Schneider E.P., Portela M.N., Rufato A.R. Caracterizaçao de mosto e suco da uva "BRS Violeta" producida en Pelotas-RS. XVIII Congresso de Iniciação Científica; XI Encontro de Pós-Graduação - I Mostra Científica Outubro, 2009, Pelotas 2009, (Available in: http://www.ufpel.edu.br/cic/2009/cd/pdf/CA/CA_02009.pdf).
4. Biasoto A.C.T., Catharino R.R., Sanvido G.B., Eberlin M.N., Da Silva M.A.A.P. Flavour characterization of red wines by descriptive analysis and ESI mass spectrometry. Food Quality and Preference 2010, 21:755-762.
5. Bindon K., Varela C., Kennedy J., Holt H., Herderich M. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry. Food Chemistry 2013, 138:1696-1705.
6. Blanco-Vega D., López-Bellido F.J., Alía-Robledo J.M., Hermosín-Gutiérrez I. HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine. Journal of Agricultural and Food Chemistry 2011, 59:9523-9531.
7. Borges R.S., Prudêncio S.H., Roberto S.R., de Assis A.M. Avaliação sensorial de suco de uva cv. Isabel em cortes com diferentes cultivares. Revista Brasileira de Fruticultura, Jaboticabal-SP 2011, Outubro, Volume Especial:E. 584-E. 591.
8. Burns J., Mullen W., Landrault N., Teissedre P.L., Lean M.E.J., Crozier A. Variations in the profile and content of anthocyanins in wines made from Cabernet Sauvignon and hybrid grapes. Journal of Agricultural and Food Chemistry 2002, 50:4096-4102.
9. Camargo U.A., Maia J.D.G., Nachtigal J.C. BRS Violeta: Nova cultivar de uva para suco e vinho de mesa. Comunicado Técnico 2005, 63. (Available in: http://www.cnpuv.embrapa.br/publica/comunicado/cot063.pdf).
10. Castillo-Muñoz N., Fernández-González M., Gómez-Alonso S., García-Romero E., Hermosín-Gutiérrez I. Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines. Journal of Agricultural and Food Chemistry 2009, 57:7883-7891.
11. Castillo-Muñoz N., Gómez-Alonso S., García-Romero E., Gómez M.V., Velders A.H., Hermosín-Gutiérrez I. Flavonol 3-O-glycosides series of Vitis vinifera cv. Petit Verdot red wine grapes. Journal of Agricultural and Food Chemistry 2009, 57:209-219.
12. Castillo-Muñoz N., Gómez-Alonso S., García-Romero E., Hermosín-Gutiérrez I. Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. Journal of Agricultural and Food Chemistry 2007, 55:992-1002.
13. De Castilhos M.B.M., Conti-Silva A.C., Del Bianchi V.L. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (BordÔ and Isabel) red wines. European Food Research and Technology 2012, 235:345-354.
14. De Mello L.M.R., Machado C.A.E. Banco de dados de uva, vinho e derivados. Quantidade de uvas processadas no Rio Grande do Sul 2011, (Available in: http://vitibrasil.cnpuv.embrapa.br/index.php?sopcao=sopt_07&opcao=opt_03).
15. Glories Y. La couleur des vins rouges. 2éme partie: Mesure, Origine et Interpretation. Connaissance de la Vigne et du Vin 1984, 18:253-271.
16. Hermosín-Gutiérrez I. Influence of ethanol content on the extent of copigmentation in a Cencibel young red wine. Journal of Agricultural and Food Chemistry 2003, 51:4079-4083.
17. Hermosín-Gutiérrez I., Castillo-Muñoz N., Gómez-Alonso S., García-Romero E. Chapter 8. Flavonol profiles for grape and wine authentication. Progress in authentication of food and wine 2011, 113-129. American Chemical Society, ACS Symposium Series, Washington, DC. S.E. Ebeler, G.R. Takeoka, P. Winterhalter (Eds.).
18. Hermosín-Gutiérrez I., García-Romero E. 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 2004, 41:127-139.
19. Lago-Vanzela E.S., Da-Silva R., Gomes E., García-Romero E., Hermosín-Gutiérrez I. Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena. Journal of Agricultural and Food Chemistry 2011, 59:8314-8323.
20. Lago-Vanzela E.S., Da-Silva R., Gomes E., García-Romero E., Hermosín-Gutiérrez I. Phenolic composition of the edible parts (flesh and skin) of BordÔ grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS. Journal of Agricultural and Food Chemistry 2011, 59:13136-13146.
21. Ledda S., Sanna G., Manca G., Franco M.A., Porcu A. Variability in flavonol content of grapes cultivated in two Mediterranean islands (Sardinia and Corsica). Journal of Food Composition and Analysis 2010, 23:580-585.
22. Manach C., Scalbert A., Morand C., Rémésy C., Jiménez L. Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition 2004, 79:727-747.
23. Nixdorf S.L., Hermosín-Gutiérrez I. Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity. Analytical Chimica Acta 2010, 659:208-215.
24. Organisation Internationale de la Vigne et du Vin Résolution Oeno 7/2000. 80 Assemblée générale, Paris 2000, June 23.
25. Ough C.S., Amerine M.A. Methods for analysis of musts and wines 1988, John Wiley & Sons, New York. 2nd ed.
26. Pacheco-Palencia L.A., Duncan C.E., Talcott S.T. Phytochemical composition and thermal stability of two commercial acai species, Euterpe oleracea and Euterpe precatoria. Food Chemistry 2009, 115:1199-1205.
27. Pastrana-Bonilla E., Akoh C.C., Sellappan S., Krewer G. Phenolic content and antioxidant capacity of muscadine grapes. Journal of Agricultural and Food Chemistry 2003, 51:5497-5503.
28. Rentzsch M., Schwarz M., Winterhalter P., Blanco-Vega D., Hermosín-Gutiérrez I. Survey on the content of vitisin A and hydroxyphenyl-pyranoanthocyanins in Tempranillo wines. Food Chemistry 2010, 119:1426-1434.
29. Rentzsch M., Schwarz M., Winterhalter P., Hermosín-Gutiérrez I. Formation of hydroxyphenyl-pyranoantocianins in Grenache wines: Precursor levels and evolution during aging. Journal of Agricultural and Food Chemistry 2007, 55:4883-4888.
30. Ribereau-Gayon P., Stonestreet E. Le dosage des anthocyanes dans le vin rouge. Bulletin de la Societe Chimique de France 1965, 9:2649-2652.
31. Silva P.C.G., Correia R.C., Soares J.M. Histórico e importância socioeconÔmica. A vitivinicultura no semiárido brasileiro 2009, 19. Embrapa Informação Tecnológica, Brasília, DF, (Petrolina: Embrapa Semi-Árido). J.M. Soares, P.C.S. Leão (Eds.).
32. Silva G.G., Nascimento R.L., Oliveira V.S., Araújo A.J.B., Oliveira J.B., Pereira G.E. Características físico-químicas de sucos de uvas "Isabel Precoce" e "BRS Violeta" elaborados no Nordeste do Brasil. Jornada de Iniciação Científica da Embrapa Semiárido 2011, 353-359. Embrapa Semiárido, Petrolina, (Embrapa Semiárido. Documentos, 238, Available in: http://www.alice.cnptia.embrapa.br/handle/doc/916687.).
33. Souto A.A., Carneiro M.C., Seferin M., Senna M.J.H., Conz A., Gobbi K. Determination of trans-resveratrol concentrations in Brazilian red wines by HPLC. Journal of Food Composition and Analysis 2001, 14:441-445.
34. Talcott S.T., Lee J.H. Ellagic acid and flavonoid antioxidant content of Muscadine wine and juice. Journal of Agricultural and Food Chemistry 2002, 50:3186-3192.
35. Wang H., Race E.J., Shrikhande A.J. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 2003, 51:1839-1844.
36. Zhao Quan, Duan C., Wang J. Components of non-anthocyanin phenolic compounds in wines of Vitis amurensis and its hybrids. African Journal of Biotechnology 2011, 10:14767-14777.
37. Zhu L., Zhang Y., Lu J. Phenolic contents and compositions in skins of red wine grape cultivars among various genetic backgrounds and originations. International Journal of Molecular Sciences 2012, 13:3492-3510.