Abstract
Single cultivar wines made with two different red grape cultivars from AOC Valdeorras (Galicia, NW Spain), Mencia and Alicante Bouschet, were studied with the aim of determining their color and phenolic composition. Two sets of analyses were made on 30 wine samples of 2014 vintage, after malolactic fermentation took place, to evaluate several physicochemical characteristics from these wines related to color and polyphenols. Several parameters related with color and the general phenolic composition of wines (total phenols index, color intensity, hue, total anthocyans, total anthocyanins, colored anthocyanins, chemical age index, and total tannins) were determined by UV-VIS spectrophotometry. Those analyses revealed that Alicante Bouschet wines presented, in general, a higher content of polyphenols and a more intense color than Mencia wines. Using HPLC-DAD, five anthocyanin monoglucosides and nine acylated anthocyanins were identified in both types of wine; each type of wine showed a distinctive anthocyanin fingerprint, as Alicante Bouschet wines contained a higher proportion of cyanidin-derived anthocyanins. Multivariate statistic studies were performed to both datasets to explore relationships among variables and among samples. These studies revealed relationships among several variables considered, and were capable to group the samples in two different classes using principal component analysis (PCA).
Highlights
Color, astringency, bitterness, and body of red wines, as well as their ability for aging, are related to their phenolic composition, and especially to anthocyanins, flavan-3-ols, and their derivatives [1].In young red wines, anthocyanins extracted from grapes are the main coloring molecules [2], despite that as soon as extraction from berry skins begins, they are partially transformed into anthocyanin-derived compounds, like pyranoanthocyanins, and into polymeric pigments by reaction with flavan-3-ols [3]
Results obtained by UV-VIS spectrophotometry were submitted to principal components analysis (PCA), an unsupervised pattern recognition method that seeks trends and groupings without prior knowledge of the identity of the samples, that it is used to determine the variability of a dataset, and to order data by their importance
Most Mencia wines are located forming a quite compact cluster, reflecting than those wines presented similar values for the variables considered, the exception were wines M16 and M17, located in the upper left corner of the plot. These wines contained a higher amount of total anthocyans and total anthocyanins, but a low amount of total tannins
Summary
Astringency, bitterness, and body of red wines, as well as their ability for aging, are related to their phenolic composition, and especially to anthocyanins, flavan-3-ols, and their derivatives [1].In young red wines, anthocyanins extracted from grapes are the main coloring molecules [2], despite that as soon as extraction from berry skins begins, they are partially transformed into anthocyanin-derived compounds, like pyranoanthocyanins, and into polymeric pigments by reaction with flavan-3-ols [3]. Astringency, bitterness, and body of red wines, as well as their ability for aging, are related to their phenolic composition, and especially to anthocyanins, flavan-3-ols, and their derivatives [1]. Sensory characteristics of young red wines and their ability for aging related to their phenolic composition are affected by multiple factors. They include the genome expression of grapevines in the growing area The distinctive sensory characteristics of these wines are mainly related to Mencia grapes, a well-adapted cultivar which is considered the main red grape cultivar in Valdeorras, and in other viticultural areas of Galicia. Alicante Bouschet, developed in the nineteenth century by Henri Bouschet by crossing Garnacha grapes with Petit
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