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First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
J Sci Food Agric 2019; 99(5):2108-2123JS

Abstract

BACKGROUND

Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis vinifera grapes (Moribel and Tinto Fragoso) identified using the High Perfomance Liquid Chromatography-Diode Array Detector-Electrospray Ionization-Tandem Mass Spectrometry (HPLC-DAD-ESI-MS/MS), Gas Chromatography- Mass Spectrometry (GC-MS), CIELab color space, and Napping ® techniques.

RESULTS

Tinto Fragoso wine showed higher phenolic content than Moribel, with more anthocyanins, flavonols, and stilbenes. These wines also contained anthocyanin diglucosides not reported for Vitis vinifera wines. The odor activity values of free volatile compounds were calculated to indicate their influence on wine aroma, the fruity aromas of Moribel standing out particularly. The wines studied were positively evaluated by the tasters. Moribel's sensory profile was characterized by red fruit aromas and Tinto Fragoso showed more aromatic intensity and persistence in the mouth.

CONCLUSION

The results obtained from the first characterization of red wines made from novel Vitis vinifera grapes suggest that Moribel and Tinto Fragoso could be appropriate raw materials for the elaboration of quality young red wines. Tinto Fragoso provided wines with sensorial properties different from those of Tempranillo, and could be an alternative to the well known red wines on the market. © 2018 Society of Chemical Industry.

Authors+Show Affiliations

Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain.IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain. Parque Científico y Tecnológico de Castilla-La Mancha, Albacete, Spain.IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain.IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain.IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain.IVICAM, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain.Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain.Departamento de Química Analítica y Tecnología de Alimentos, Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

30298616

Citation

Pérez-Navarro, José, et al. "First Chemical and Sensory Characterization of Moribel and Tinto Fragoso Wines Using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® Techniques: Comparison With Tempranillo." Journal of the Science of Food and Agriculture, vol. 99, no. 5, 2019, pp. 2108-2123.
Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, et al. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo. J Sci Food Agric. 2019;99(5):2108-2123.
Pérez-Navarro, J., Izquierdo-Cañas, P. M., Mena-Morales, A., Martínez-Gascueña, J., Chacón-Vozmediano, J. L., García-Romero, E., ... Hermosín-Gutiérrez, I. (2019). First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo. Journal of the Science of Food and Agriculture, 99(5), pp. 2108-2123. doi:10.1002/jsfa.9403.
Pérez-Navarro J, et al. First Chemical and Sensory Characterization of Moribel and Tinto Fragoso Wines Using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® Techniques: Comparison With Tempranillo. J Sci Food Agric. 2019 Mar 30;99(5):2108-2123. PubMed PMID: 30298616.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo. AU - Pérez-Navarro,José, AU - Izquierdo-Cañas,Pedro M, AU - Mena-Morales,Adela, AU - Martínez-Gascueña,Jesús, AU - Chacón-Vozmediano,Juan L, AU - García-Romero,Esteban, AU - Gómez-Alonso,Sergio, AU - Hermosín-Gutiérrez,Isidro, Y1 - 2018/11/20/ PY - 2018/07/24/received PY - 2018/09/27/revised PY - 2018/09/27/accepted PY - 2018/10/10/pubmed PY - 2019/3/14/medline PY - 2018/10/10/entrez KW - Napping ® KW - chromatic characteristics KW - grape genotype KW - phenolic profile KW - volatile composition KW - wine SP - 2108 EP - 2123 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 99 IS - 5 N2 - BACKGROUND: Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis vinifera grapes (Moribel and Tinto Fragoso) identified using the High Perfomance Liquid Chromatography-Diode Array Detector-Electrospray Ionization-Tandem Mass Spectrometry (HPLC-DAD-ESI-MS/MS), Gas Chromatography- Mass Spectrometry (GC-MS), CIELab color space, and Napping ® techniques. RESULTS: Tinto Fragoso wine showed higher phenolic content than Moribel, with more anthocyanins, flavonols, and stilbenes. These wines also contained anthocyanin diglucosides not reported for Vitis vinifera wines. The odor activity values of free volatile compounds were calculated to indicate their influence on wine aroma, the fruity aromas of Moribel standing out particularly. The wines studied were positively evaluated by the tasters. Moribel's sensory profile was characterized by red fruit aromas and Tinto Fragoso showed more aromatic intensity and persistence in the mouth. CONCLUSION: The results obtained from the first characterization of red wines made from novel Vitis vinifera grapes suggest that Moribel and Tinto Fragoso could be appropriate raw materials for the elaboration of quality young red wines. Tinto Fragoso provided wines with sensorial properties different from those of Tempranillo, and could be an alternative to the well known red wines on the market. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/30298616/First_chemical_and_sensory_characterization_of_Moribel_and_Tinto_Fragoso_wines_using_HPLC_DAD_ESI_MS/MS_GC_MS_and_Napping®_techniques:_comparison_with_Tempranillo_ L2 - https://doi.org/10.1002/jsfa.9403 DB - PRIME DP - Unbound Medicine ER -