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Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina).
J Sci Food Agric. 2012 Feb; 92(3):704-18.JS

Abstract

BACKGROUND

Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and health properties. The aim of the present work was to study and describe the non-flavonoid and flavonoid composition of wines from the principal red grape varieties cultivated in Mendoza (Argentina).

RESULTS

Sixty phenolic compounds, including phenolic acids/derivatives, stilbenes, anthocyanins, flavanols, flavonols and dihydroflavonols, were identified and quantified using high-performance liquid chromatography with diode array detection coupled with electrospray ionisation mass spectrometry (HPLC-DAD/ESI-MS). Marked quantitative differences could be seen in the phenolic profile among varieties, especially in stilbenes, acylated anthocyanins and other flavonoids.

CONCLUSION

The polyphenolic content of Malbec wines was higher compared with the other red varieties. Dihydroflavonols represent a significant finding from the chemotaxonomic point of view, especially for Malbec variety. This is the first report on the individual phenolic composition of red wines from Mendoza (Argentina) and suggests that anthocyanins, flavanols and phenolic acids exert a great influence on cultivar-based differentiation.

Authors+Show Affiliations

Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina. mfanzone@mendoza.inta.gov.ar.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

21919008

Citation

Fanzone, Martín, et al. "Phenolic Characterisation of Red Wines From Different Grape Varieties Cultivated in Mendoza Province (Argentina)." Journal of the Science of Food and Agriculture, vol. 92, no. 3, 2012, pp. 704-18.
Fanzone M, Zamora F, Jofré V, et al. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina). J Sci Food Agric. 2012;92(3):704-18.
Fanzone, M., Zamora, F., Jofré, V., Assof, M., Gómez-Cordovés, C., & Peña-Neira, Á. (2012). Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina). Journal of the Science of Food and Agriculture, 92(3), 704-18. https://doi.org/10.1002/jsfa.4638
Fanzone M, et al. Phenolic Characterisation of Red Wines From Different Grape Varieties Cultivated in Mendoza Province (Argentina). J Sci Food Agric. 2012;92(3):704-18. PubMed PMID: 21919008.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina). AU - Fanzone,Martín, AU - Zamora,Fernando, AU - Jofré,Viviana, AU - Assof,Mariela, AU - Gómez-Cordovés,Carmen, AU - Peña-Neira,Álvaro, Y1 - 2011/09/14/ PY - 2011/06/14/received PY - 2011/07/29/revised PY - 2011/08/01/accepted PY - 2011/9/16/entrez PY - 2011/9/16/pubmed PY - 2015/6/27/medline KW - Malbec KW - dihydroflavonols KW - phenolics KW - red wine KW - variety SP - 704 EP - 18 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 92 IS - 3 N2 - BACKGROUND: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and health properties. The aim of the present work was to study and describe the non-flavonoid and flavonoid composition of wines from the principal red grape varieties cultivated in Mendoza (Argentina). RESULTS: Sixty phenolic compounds, including phenolic acids/derivatives, stilbenes, anthocyanins, flavanols, flavonols and dihydroflavonols, were identified and quantified using high-performance liquid chromatography with diode array detection coupled with electrospray ionisation mass spectrometry (HPLC-DAD/ESI-MS). Marked quantitative differences could be seen in the phenolic profile among varieties, especially in stilbenes, acylated anthocyanins and other flavonoids. CONCLUSION: The polyphenolic content of Malbec wines was higher compared with the other red varieties. Dihydroflavonols represent a significant finding from the chemotaxonomic point of view, especially for Malbec variety. This is the first report on the individual phenolic composition of red wines from Mendoza (Argentina) and suggests that anthocyanins, flavanols and phenolic acids exert a great influence on cultivar-based differentiation. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21919008/Phenolic_characterisation_of_red_wines_from_different_grape_varieties_cultivated_in_Mendoza_province__Argentina__ L2 - https://doi.org/10.1002/jsfa.4638 DB - PRIME DP - Unbound Medicine ER -