Abstract

Anthocyanins and volatile aromas may contribute to the identity of a wine varietal. Various parameters such as terroir (including vineyard altitude), viticultural management, vinification techniques and ageing conditions can influence the physiochemical pathways of the compounds. This work evaluated the anthocyanins and volatile compounds of two monovarietal wines from indigenous varieties, Yiannoudi and Maratheftiko, grown in the island of Cyprus from the vintages 2014, 2015 and 2016. The experimental analysis comprised the determination of anthocyanin’s profile (high-performance liquid chromatography-diode array detection chromatography-electrospray ionization tandem mass spectrometry, HPLC-DAD-ESI/MS) and fermentation derived volatiles (gas chromatography-flame ionization detector, GC-FID) and a blind wine testing sensory evaluation. Both the analytical results and the blind wine tasting showed that wines, at their early stage, were easily differentiated by variety, especially in terms of anthocyanins composition, while, in aged wines, the differences among samples were influenced in time by the winemaking procedures and it was not possible to differentiate varieties in such conditions.

Highlights

  • The use of indigenous wine grape varieties allows the production of wines with the particular characteristics of a region

  • The types and concentrations of these compounds are influenced by a number of parameters: Soil and climatic conditions, vine cultivations, vine management, grape variety and ripening stage [3]

  • The variety Maratheftiko exhibited a total of 31 different anthocyanin pigments and Yiannoudi exhibited a total of 30 different anthocyanins (Table 1)

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Summary

Introduction

The use of indigenous wine grape varieties allows the production of wines with the particular characteristics of a region. The chemical characteristics of these grape varieties are often unknown. This knowledge is important to select the most appropriate winemaking techniques in order to obtain the desired style of wine. Regarding anthocyanins in diverse wine grape varieties, the typical concentrations of free anthocyanins in full bodied-young red wines are around 500 mg/L but, in some cases, can even extend to above 2000 mg/L [1,2]. The types and concentrations of these compounds are influenced by a number of parameters: Soil and climatic conditions, vine cultivations, vine management, grape variety and ripening stage [3]

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