scholarly journals Differentiation between Tannat, Merlot and Cabernet-Sauvignon Uruguayan wines according their global polyphenolic composition

OENO One ◽  
2006 ◽  
Vol 40 (2) ◽  
pp. 81
Author(s):  
Gustavo González-Neves ◽  
Jorge Franco ◽  
Michel Moutounet ◽  
Alain Carbonneau
Keyword(s):  
Condensed Tannins ◽  
Total Content ◽  
Canonical Analysis ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Grape Variety ◽  
The South ◽  
Yellow Colour ◽  
Polyphenolic Composition ◽  
Reduced Scale

<p style="text-align: justify;">The colour and polyphenolic composition of Tannat, Cabernet-Sauvignon and Merlot red wines elaborated at a reduced scale in the south of Uruguay in 2001, 2002 and 2003 was carried out. The colour and polyphenolic composition of the wines was evaluated through different spectrophotometric indices. Tannat wines gave the highest total content of polyphenols, anthocyanins, catechins and proanthocyanidins. They also had the highest proportions of ionised anthocyanins and the most polymerised and condensed tannins, as well as the highest colour intensities, the highest proportions of red colour and the lowest yellow colour. The year of production was very important, as far as the polyphenols concentrations, values of the polyphenolic indices and colour of the wines are concerned. A Discriminant Canonical Analysis including all the indices of polyphenolic composition differentiated all the wines according to the grape variety. Tannat wines were particularly differentiated by the polyphenolic concentration, whereas Cabernet-Sauvignon and Merlot wines were differentiated specially by the characteristics of the tannins. A Discriminant Canonical Analysis confirms that the reactivity and the polymerisation of the trannins are the variables that better differentiates wines of 2001 from the rest. Wines of 2002 differentiate from the others especially due to the total polyphenolic concentration, whereas 2003 wines due to the characteristic of the tannins.</p>

scholarly journals Grape pomace as a promising source of biologically valuable components

2021 ◽  
Vol 34 ◽  
pp. 06002
Author(s):  
Anastasia Tikhonova ◽  
Natalia Ageeva ◽  
Ekaterina Globa
Keyword(s):  
Vitamin B1 ◽  
Total Content ◽  
Grape Pomace ◽  
Pinot Noir ◽  
Biologically Active ◽  
Cabernet Sauvignon ◽  
Grape Variety ◽  
Hydroxybenzoic Acids ◽  
Promising Source ◽  
Active Substances

Experimental data on the content of biologically valuable components in grape pomace are presented. The presence of organic acids was revealed in an amount from 33.35 g/kg (Saperavi) to 108.2 g/kg (Rebo). The main acid is tartaric. Phenolic compounds have been identified: anthocyanins, flavones, flavan-3-ols, oxycinnamic and hydroxybenzoic acids, procyanidins. The main anthocyanins found in grape pomace are the 3-O-glycosides of malvidin, petunidin, cyanidin, peonidin and delphinidin. The highest total content of hydroxybenzoic acids was in the pomace of Pinot Noir grapes – 720 mg/kg, further in descending order of concentration followed by pomace from Saperavi grapes (708 mg/kg), Cabernet Sauvignon (681 mg/kg), Merlot (575 mg/kg) and Rebo (545 mg/kg). The highest total content of vitamins was found in the pomace of Rebo grapes – 639 mg/kg, the lowest – Merlot (471 mg/kg). In all samples, vitamin B1 prevails, then in decreasing order – ascorbic acid, vitamins B2, B3, B5, B7. Moreover, their concentrations vary significantly depending on the grape variety from which the pomace is obtained. The influence of the grape variety on the content of these biologically valuable components in the pomace has been established, which must be taken into account in the production of biologically active substances that increase the nutritional status of a person.

scholarly journals Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc

OENO One ◽  
2021 ◽  
Vol 55 (1) ◽  
pp. 337-347
Author(s):  
Paméla Nicolle ◽  
Kyle A. Williams ◽  
Paul Angers ◽  
Karine Pedneault
Keyword(s):  
Condensed Tannins ◽  
Cold Climate ◽  
Cabernet Sauvignon ◽  
Grape Variety ◽  
Wine Production ◽  
Wine Composition ◽  
Polysaccharide Composition ◽  
Vitis Sp ◽  
Cold Hardy ◽  
Significant Attention

Grape variety has a significant impact on wine flavan-3-ol and polysaccharide profile. The main objective of this work was to study differences in flavan-3-ol and polysaccharide diffusion from grape to wine during the fermentative alcoholic maceration of three Vitis sp. varieties: the cold-hardy hybrid varieties Frontenac and Frontenac blanc, and the V. vinifera variety Cabernet-Sauvignon. Polysaccharides from must and wine were precipitated by ethanol and quantified using the phenol-sulfuric method of Dubois. Flavan-3-ol concentration and profile were analysed by HPLC-FLD. Results showed that wines from Frontenac and Frontenac blanc had less oligomeric and polymeric flavan-3-ols than those from V. vinifera Cabernet-Sauvignon. Wines made from Frontenac also had a higher concentration in total polysaccharides. Preliminary results from GPC/SEC analyses suggested that Frontenac wine had a higher content in mannoproteins and rhamnogalacturonan-2 polysaccharides compared to the other studied varieties. Overall, wines of Frontenac showed the highest content in total polysaccharides, and the lowest content in condensed tannins. As polysaccharides are known to negatively impact wine perceived astringency, these results suggest that significant attention should be given to the polysaccharide composition of cold-hardy cultivars in the context of cold climate wine production. Such knowledge may help winemakers from cold climate areas to improve the winemaking processes and final wine composition when working with cold-hardy Vitis sp. varieties.Knowledge on interspecific hybrid polysaccharide and flavan-3-ol kinetic during the alcoholic fermentative maceration may help the winemakers from cold climate areas to improve winemaking processes and final wine composition.

scholarly journals Incidence of volatile phenols in Montenegrin red wines: Vranac, Kratosija and Cabernet sauvignon

2020 ◽  
pp. 10-10
Author(s):  
Sanja Radonjic ◽  
Helena Prosen ◽  
Vesna Maras ◽  
Lea Demsar ◽  
Tatjana Kosmerl
Keyword(s):  
Cabernet Sauvignon ◽  
Red Wines ◽  
Grape Variety ◽  
Chemical Parameters ◽  
Alcohol Content ◽  
Volatile Phenols ◽  
Oak Chips ◽  
Volatile Phenol ◽  
Bottle Aging ◽  
The Impact

The main objective of this study was to determine the impact of three different commercial yeasts and two lactic acid bacteria, as well as the use of oak (chips and staves) on the volatile phenol (VP) formation in Montenegrin aged red wines (Vranac, Kratosija and Cabernet Sauvignon) of the 2013 vintage. Standard chemical parameters of the wines were determined in order to establish relationship with VP. After three years of bottle aging, chemical parameters of wines (alcohol content, residual sugars (RS), pH, free and total SO2, anthocyanins) and VP (4-ethylphenol and 4-ethylguaiacol) were determined. Volatile phenols were found in 18 samples of Kratosija and 5 samples of Vranac. Volatile phenols were not detected in Cabernet Sauvignon wines. Kratosija as a grape variety from the Montenegrin terroir during 2013 vintage had the highest potential for the VP formation, while the highest content of 4-ethylphenol (2.84 mg/L) and 4-ethylguaiacol (0.52 mg/L) was determined in Vranac wine. It was demonstrated that VP would be formed in wines even with high alcohol content (>12.50 v/v %), low pH (<3.30) and with free SO2 concentrations at bottling of 30-35 mg/L.

scholarly journals Polyphenolic profile and stilbene content of Albanian “Kallmet” monovarietal wine

OENO One ◽  
2018 ◽  
Vol 52 (2) ◽  
pp. 135-144 ◽  
Author(s):  
Anisa Peçuli ◽  
Fabrice Lorenzini ◽  
Mariglen Angjellari ◽  
Sylvain Schnee ◽  
Katia Gindro ◽  
...  
Keyword(s):  
Condensed Tannins ◽  
Phenolic Content ◽  
Mean Value ◽  
Degree Of Polymerization ◽  
Anthocyanin Content ◽  
Red Wines ◽  
Grape Variety ◽  
The Mean ◽  
Red Grape ◽  
Polyphenolic Profile

Aim: The aim of this work was to characterize the phenolic content of wines from the most promising autochthonous red grape variety in Albania, the Kallmet.Methods and results: To make this first survey, 16 commercial monovarietal Kallmet wines were analyzed with special attention to proanthocyanidin (condensed tannins), anthocyanin and stilbene composition. The average content of total proanthocyanidins in these wines was 3877 mgL-1 and the anthocyanin content averaged 242 mgL-1. The mean degree of polymerization (mDP) varied from 8 subunits in young wine to 31 subunits in 6-year-old wine, with a mean value of 14.5 subunits. The total free anthocyanin content ranged from 85 mgL-1 in old wine to 609 mgL-1 in young wine, with a mean value of 242.5 mgL-1. Trans-piceid was the most abundant stilbene (11 mgL-1), followed by trans-resveratrol (1.8 mgL-1). It was evidenced that cis-forms of resveratrol and piceid presented a lower content than their trans-forms. The ratio between piceid (glycoside form) and resveratrol (aglycone form) was 8.2, showing a similar stilbene pattern as in Mediterranean wines.Conclusions: Kallmet wines show proanthocyanidin polymerization characteristics and stilbene profiles very similar to red wines deriving from other varieties grown under warm climates.Significance and impact of the study: In spite of the strong interest in Kallmet grape, there is still a need for detailed studies to know the range of the different components of interest found in the produced wine.

scholarly journals Anthocyanin characterization of young red wines from Appellation of Origin Navarra (Spain)

OENO One ◽  
2007 ◽  
Vol 41 (2) ◽  
pp. 111
Author(s):  
María José Noriega ◽  
Ana Casp
Keyword(s):  
New Technologies ◽  
Principal Component ◽  
Stepwise Discriminant Analysis ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Grape Variety ◽  
Multivariate Statistical ◽  
Appellation Of Origin ◽  
Key Factor ◽  
Minimum Number

<p style="text-align: justify;"><strong>Aims</strong>: The aim of this paper is to study the anthocyanin profile of the monovarietal young red wines from the Appellation of Origin Navarra. Differentiation of wines according to age and grape variety (Tempranillo, Grenache and Cabernet-Sauvignon) was procured using the multivariate statistical methods.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The anthocyanin composition of wines was analysed by HPLC's technology. Then, the data were analysed statistically. In this way, principal component analysis and stepwise discriminant analysis classified correctly samples belonging to the same category. The anthocyanin 3-monoglucosides appeared as key factor in the differentiation of wines according to age. Largest relative concentrations in these anthocyanins were found in the youngest wines. In addition, a separation of wines according to variety is obtained in terms of their relative contents on the anthocyanin acetate derivatives.</p><p style="text-align: justify;"><strong>Conclusion</strong>: A minimum number of anthocyanin compounds made classification of wines according to both age and grape variety possible in this work. Cabernet-Sauvignon is the variety that appeared to differ most from the rest, because it is the one that presents the major levels of the MvAc anthocyanin. The malvidin 3-monoglucoside was variable the highest discriminant power according to age. Using this variable exclusively, 80 % of correct classification was achieved.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>:The importance of the anthocyanin compounds on the global quality of the young wine (1 or 2 years-old), has driven us to realize this work. It is important to know the evolution that these compounds suffer throughout the years in order to apply new technologies as for example the microoxygenation.</p>

Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

2021 ◽  
Vol 247 (4) ◽  
pp. 947-960
Author(s):  
Noelia Briz-Cid ◽  
Jose Oliva ◽  
Raquel Rial-Otero ◽  
Jesus Simal-Gandara ◽  
Miguel A. Cámara
Keyword(s):  
Cabernet Sauvignon ◽  
Red Wines

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

2019 ◽  
Vol 246 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Nesrin Merve Çelebi Uzkuç ◽  
Burcu Şişli ◽  
Mustafa Ay ◽  
Sine Özmen Togay ◽  
Yonca Karagül Yüceer ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Spontaneous Fermentation ◽  
Sensory Profiles

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

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