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Chemical characterization and enological potential of Raboso varieties by study of secondary grape metabolites.
J Agric Food Chem. 2010 Nov 10; 58(21):11364-71.JA

Abstract

DNA studies supported by matrix-assisted laser desorption ionization-time of flight mass spectrometry analysis of seed proteins showed that the Vitis vinifera red grape variety Raboso Veronese is the progeny of a spontaneous cross between Raboso Piave (red) and Marzemina Bianca (white) varieties. In the present work, the main secondary grape metabolites of Raboso varieties were studied, and their enological potential was evaluated and compared with that of other red varieties reported in the literature. In general, Raboso grapes had high flavonoid contents and high percentages of polyphenols extractable in winemaking and substantial contents of norisoprenoid aroma precursors. Raboso Veronese stood out for its high content of cyanidin and had higher (+)-catechin and (-)-epicatechin contents than Raboso Piave and abundant quercetin glucoside, indicating substantial plant biosynthesis toward compounds dihydroxylated in the B-ring. Study of secondary grape metabolites is confirmed as an effective tool in differentiating similar varieties, in particular on the basis of polyphenol profiles.

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Publisher Full Text (DOI)

Authors+Show Affiliations

De Rosso M
CRA-VIT Laboratorio Chimico, Viale XXVIII Aprile 26, 31015 Conegliano (TV), Italy.
Panighel A
No affiliation info available
Carraro R
No affiliation info available
Padoan E
No affiliation info available
Favaro A
No affiliation info available
Dalla Vedova A
No affiliation info available
Flamini R
No affiliation info available

MeSH

FlavonoidsFood HandlingPlant ExtractsPolyphenolsSecondary MetabolismVitis

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20942460

Citation

De Rosso, Mirko, et al. "Chemical Characterization and Enological Potential of Raboso Varieties By Study of Secondary Grape Metabolites." Journal of Agricultural and Food Chemistry, vol. 58, no. 21, 2010, pp. 11364-71.
De Rosso M, Panighel A, Carraro R, et al. Chemical characterization and enological potential of Raboso varieties by study of secondary grape metabolites. J Agric Food Chem. 2010;58(21):11364-71.
De Rosso, M., Panighel, A., Carraro, R., Padoan, E., Favaro, A., Dalla Vedova, A., & Flamini, R. (2010). Chemical characterization and enological potential of Raboso varieties by study of secondary grape metabolites. Journal of Agricultural and Food Chemistry, 58(21), 11364-71. https://doi.org/10.1021/jf102551f
De Rosso M, et al. Chemical Characterization and Enological Potential of Raboso Varieties By Study of Secondary Grape Metabolites. J Agric Food Chem. 2010 Nov 10;58(21):11364-71. PubMed PMID: 20942460.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical characterization and enological potential of Raboso varieties by study of secondary grape metabolites. AU - De Rosso,Mirko, AU - Panighel,Annarita, AU - Carraro,Roberto, AU - Padoan,Enrico, AU - Favaro,Alessandro, AU - Dalla Vedova,Antonio, AU - Flamini,Riccardo, Y1 - 2010/10/13/ PY - 2010/10/15/entrez PY - 2010/10/15/pubmed PY - 2014/11/7/medline SP - 11364 EP - 71 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 21 N2 - DNA studies supported by matrix-assisted laser desorption ionization-time of flight mass spectrometry analysis of seed proteins showed that the Vitis vinifera red grape variety Raboso Veronese is the progeny of a spontaneous cross between Raboso Piave (red) and Marzemina Bianca (white) varieties. In the present work, the main secondary grape metabolites of Raboso varieties were studied, and their enological potential was evaluated and compared with that of other red varieties reported in the literature. In general, Raboso grapes had high flavonoid contents and high percentages of polyphenols extractable in winemaking and substantial contents of norisoprenoid aroma precursors. Raboso Veronese stood out for its high content of cyanidin and had higher (+)-catechin and (-)-epicatechin contents than Raboso Piave and abundant quercetin glucoside, indicating substantial plant biosynthesis toward compounds dihydroxylated in the B-ring. Study of secondary grape metabolites is confirmed as an effective tool in differentiating similar varieties, in particular on the basis of polyphenol profiles. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20942460/Chemical_characterization_and_enological_potential_of_Raboso_varieties_by_study_of_secondary_grape_metabolites_ L2 - https://doi.org/10.1021/jf102551f DB - PRIME DP - Unbound Medicine ER -