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Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis.
Food Chem. 2014 Jan 15; 143:282-92.FC

Abstract

Sweet wines are traditionally elaborated in Galicia (the N.W. corner of Spain). The denomination of origin (DO) Valdeorras, one of the five DOs in Galicia, wants to promote the production and marketing of new sweets wines. The first one is made with dried red grapes Vitis vinifera L. Garnacha Tintorera (GNSW); this cultivar is a teinturier cultivar which has excellent potential to produce wines from raisined grapes. The second one, a fortified sweet wine aged in oak barrels (GFSW). Additionally a dry young wine (GBW) was produced from the same variety. Their aroma profiles and chromatic characteristics (determined by simple spectrophotometric methods) have been previously established. Now, proanthocyanidins, flava-3-ol monomers, anthocyanins, phenolic acids, flavonols and resveratrol were determined by HPLC, for the same three wines. The highest concentration of total proanthocyanidins (PAs) was evaluated in the GBW (525mgL(-1)), which was about 2-fold the concentration in the GNSW (236mgL(-1)) and about more 10-fold the concentration in the GFSW (44mgL(-1)). No apparent difference in the aDP (mean degree of polymerisation) was observed for the GBW (1.9) and the GNSW (2.1), whereas a slightly lower value was obtained for the GFSW (1.5). Total anthocyanin concentration was described as follow as GBW: 390mgL(-1)≫GNSW: 57mgL(-1)>GFSW: 25mgL(-1), which indicates that sweet wines were polymerised in great extent. Only vitisin A and B were found the main concentration in GFSW when compared to GBW by the ageing process. In sweet wines, phenolic acids (hydroxybenzoic and hydroxycinnamic acids) and flavonols were lowest when compared to GBW and resveratrol not was found in sweet wines.

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Authors+Show Affiliations

Figueiredo-González M
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Regueiro J
No affiliation info available
Cancho-Grande B
No affiliation info available
Simal-Gándara J
No affiliation info available

MeSH

Chromatography, High Pressure LiquidHumansPhenolsSpainSpectrometry, Mass, Electrospray IonizationTasteWine

Pub Type(s)

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

Language

eng

PubMed ID

24054241

Citation

Figueiredo-González, M, et al. "Garnacha Tintorera-based Sweet Wines: Detailed Phenolic Composition By HPLC/DAD-ESI/MS Analysis." Food Chemistry, vol. 143, 2014, pp. 282-92.
Figueiredo-González M, Regueiro J, Cancho-Grande B, et al. Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis. Food Chem. 2014;143:282-92.
Figueiredo-González, M., Regueiro, J., Cancho-Grande, B., & Simal-Gándara, J. (2014). Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis. Food Chemistry, 143, 282-92. https://doi.org/10.1016/j.foodchem.2013.07.120
Figueiredo-González M, et al. Garnacha Tintorera-based Sweet Wines: Detailed Phenolic Composition By HPLC/DAD-ESI/MS Analysis. Food Chem. 2014 Jan 15;143:282-92. PubMed PMID: 24054241.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis. AU - Figueiredo-González,M, AU - Regueiro,J, AU - Cancho-Grande,B, AU - Simal-Gándara,J, Y1 - 2013/07/31/ PY - 2012/11/20/received PY - 2013/07/20/revised PY - 2013/07/24/accepted PY - 2013/9/24/entrez PY - 2013/9/24/pubmed PY - 2014/2/22/medline KW - Ageing KW - Fortification with spirits KW - HPLC KW - Naturally grape dehydration process KW - Phenolic content KW - Proanthocyanidins KW - Sweet wines KW - Vitis vinifera L cv. Garnacha Tintorera SP - 282 EP - 92 JF - Food chemistry JO - Food Chem VL - 143 N2 - Sweet wines are traditionally elaborated in Galicia (the N.W. corner of Spain). The denomination of origin (DO) Valdeorras, one of the five DOs in Galicia, wants to promote the production and marketing of new sweets wines. The first one is made with dried red grapes Vitis vinifera L. Garnacha Tintorera (GNSW); this cultivar is a teinturier cultivar which has excellent potential to produce wines from raisined grapes. The second one, a fortified sweet wine aged in oak barrels (GFSW). Additionally a dry young wine (GBW) was produced from the same variety. Their aroma profiles and chromatic characteristics (determined by simple spectrophotometric methods) have been previously established. Now, proanthocyanidins, flava-3-ol monomers, anthocyanins, phenolic acids, flavonols and resveratrol were determined by HPLC, for the same three wines. The highest concentration of total proanthocyanidins (PAs) was evaluated in the GBW (525mgL(-1)), which was about 2-fold the concentration in the GNSW (236mgL(-1)) and about more 10-fold the concentration in the GFSW (44mgL(-1)). No apparent difference in the aDP (mean degree of polymerisation) was observed for the GBW (1.9) and the GNSW (2.1), whereas a slightly lower value was obtained for the GFSW (1.5). Total anthocyanin concentration was described as follow as GBW: 390mgL(-1)≫GNSW: 57mgL(-1)>GFSW: 25mgL(-1), which indicates that sweet wines were polymerised in great extent. Only vitisin A and B were found the main concentration in GFSW when compared to GBW by the ageing process. In sweet wines, phenolic acids (hydroxybenzoic and hydroxycinnamic acids) and flavonols were lowest when compared to GBW and resveratrol not was found in sweet wines. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24054241/Garnacha_Tintorera_based_sweet_wines:_detailed_phenolic_composition_by_HPLC/DAD_ESI/MS_analysis_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01049-2 DB - PRIME DP - Unbound Medicine ER -