Carignan phenolic composition in wines from ten sites of the Maule Valley (Chile): Location and rootstock implications

Abstract

Abstract In recent years, Carignan grapevines in the Maule Valley have been rediscovered by viticulturist and winemakers, producing very interesting wines and well recognized worldwide. Phenolic compounds are responsible for the sensory attributes of wines, such as colour, bitterness and flavour. Their composition depends of several factors such as variety, soil attributes, climate conditions, viticultural practices, oenological procedures, among others. The aim was to study wine phenolic composition from Carignan grapevines ungrafted and grafted with Pais, growing in ten sites of the Maule Valley (Chile). Phenolic compounds were analysed by HPLC-DAD. The results showed that water holding capacity and soil depth affected weight of 100 berries and consequently wine phenolic composition. Besides, climatic conditions affected alcoholic degree more than phenolic compounds in wines. Rootstock barely affected phenolic content. These findings are of importance for the Chilean wine industry in relation to the viticultural management and the characterization of the phenolic composition of wines made from the variety, regarding location and rootstock, within the Maule Valley.