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Beverages 2016, 2(3), 18; doi:10.3390/beverages2030018

Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain)

1
Departamento de Química Agrícola y Bromatología, Universidad Autónoma de Madrid, 28049 Madrid, Spain
2
Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Shao Quan Liu
Received: 12 May 2016 / Revised: 6 July 2016 / Accepted: 19 July 2016 / Published: 25 July 2016
(This article belongs to the Special Issue Fermented Beverages)
View Full-Text   |   Download PDF [639 KB, uploaded 25 July 2016]   |  

Abstract

Single cultivar wines made with two different red grape cultivars from AOC Valdeorras (Galicia, NW Spain), Mencia and Alicante Bouschet, were studied with the aim of determining their color and phenolic composition. Two sets of analyses were made on 30 wine samples of 2014 vintage, after malolactic fermentation took place, to evaluate several physicochemical characteristics from these wines related to color and polyphenols. Several parameters related with color and the general phenolic composition of wines (total phenols index, color intensity, hue, total anthocyans, total anthocyanins, colored anthocyanins, chemical age index, and total tannins) were determined by UV-VIS spectrophotometry. Those analyses revealed that Alicante Bouschet wines presented, in general, a higher content of polyphenols and a more intense color than Mencia wines. Using HPLC-DAD, five anthocyanin monoglucosides and nine acylated anthocyanins were identified in both types of wine; each type of wine showed a distinctive anthocyanin fingerprint, as Alicante Bouschet wines contained a higher proportion of cyanidin-derived anthocyanins. Multivariate statistic studies were performed to both datasets to explore relationships among variables and among samples. These studies revealed relationships among several variables considered, and were capable to group the samples in two different classes using principal component analysis (PCA). View Full-Text
Keywords: young red wines; phenolic composition; color; anthocyanins; HPLC young red wines; phenolic composition; color; anthocyanins; HPLC
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Revilla, E.; Losada, M.M.; Gutiérrez, E. Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain). Beverages 2016, 2, 18.

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