One way in which the wine sector is reacting to the challenge of climate change is to develop plant material that is adapted to the new conditions. Such a strategy will allow the continuation of quality viticulture in traditional winemaking areas that will otherwise be abandoned. The objective of this study was to characterize the anthocyanin composition and content of selected intraspecific hybrids of Monastrell with two other varieties (Syrah and Cabernet Sauvignon). The experiment was carried out over three successive seasons, and the polyphenolic quality of the grapes and wines was assessed along with the adaptation of the hybrids to the high temperatures which will inevitably affect our area (south-eastern Spain). The results showed that, compared with grapes of the Monastrell variety and the wines made from them, most of the hybrids (MS10, MS34, and MC111) had a higher total anthocyanin concentration and overall content of acylated anthocyanins, depending on the year studied.

/pdf/characterization-of-anthocyanins-from-intraspecific-crosses-y60er3rdj6.pdf

Characterization of Anthocyanins From Intraspecific Crosses of Monastrell With Other Premium Varieties

Abstract The studied red wines, which are Fondill ó n, reserva, crianza, and young, are prepared from exclusive “ Monastrell ” grapes, and protected under the Alicante Denomination of Origin (Alicante, Spain). The objectives of the present study were (i) to show the effect of aging period on the amount of anthocyanin pigments, trans -resveratrol, and the colorimetric characteristics (color intensity, color density, and tonality) of Fondill ó n and other Monastrell wines (young, crianza , and reserva ) which have different aging periods, and (ii) to propose a new traceability method for the determination of the Fondill ó n originality. Identification of anthocyanin compounds and determination of trans -resveratrol content were performed using LC–MS/MS. Correlation analysis was performed among anthocyanin compounds and color parameters. A sharp decrease in the anthocyanins content was observed in Fondill ó n wine. Besides, statistically significant changes were found in all colorimetric parameters between young and Fondill ó n samples. A significant change from red hue to brick red/yellow hue was observed between the colors of young and Fondill ó n wines, respectively. A significant decrease in the content of trans -resveratrol was also observed as a result of the aging period of these “ Monastrell ” wines. In this study, anthocyanin compounds of Fondill ó n wine were identified for the first time and their effects on the colorimetric parameters of the wine were revealed. Consequently, the authenticity of Fondillón wines can be determined by monitoring of anthocyanin compounds and trans -resveratrol. 

/pdf/changes-in-anthocyanin-pigments-trans-resveratrol-and-16qmf8ky.pdf

Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period

The research work presents the results of studies of the composition of anthocyanins, monomeric forms of phenolic substances, oligomeric procyanidins, polymer forms of phenolic substances in wine materials Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Sangiovese, Marcelan obtained from grapes growing in the Crimea. It was found that the main coloring material in the wine materials under study was malvidin-3-O-glycoside. The proportion of this compound ranged from 42.9% to 54.3% in the total of all anthocyanins. The highest mass concentrations of oxybenzoic and hydroxycinnamic acids are determined in the wine material Marcelan. In the Sangiovese wine material, the highest concentrations of flavan-3-ols are determined. Mass concentrations of quercetin-3-O-glucoside in the test samples were 4-17 mg/dm3 ; quercetin - 1-7 mg/dm3. Mass concentrations of oligomeric procyanidins were in the range of 106-240 mg/dm3 and the highest value was determined in the wine material Marcelan, the lowest Cabernet Sauvignon. Mass concentrations of polymer forms of phenolic substances amounted to 1487-2998 mg/dm3 .

/pdf/phenolic-complex-of-red-wine-materials-from-grapes-growing-215b9cf4el.pdf

Phenolic complex of red wine materials from grapes growing in the Crimea

Globally, the red wine market experienced a rapid growth in the last decade, due to the superior colour, taste, and nutritional quality. The red grapes used for vinification have individual characteristics varying within the regional environment. In this study, the quality of seven grape cultivars, including Marselan, Yan 73, Muscat Hamburg, Kadarka, Merlot, Cabernet Sauvignon, and Crimpose, and their corresponding wines, were investigated based on high-performance liquid chromatography and headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. These techniques were performed to analyze the chemical compositions and volatile compounds of the tested samples, respectively. The results showed that tartaric acid (29.96% to 73.45%) and rutin (12.53% to 56.54%) were the dominant organic acid and phenolic compounds in grapes, respectively. Higher concentrations of organic acids and phenolic compounds, and the types of volatile compounds, were observed to be highest in the Cabernet Sauvignon grape. The antioxidant activity of wines ranged from 6.74 to 102.68 mmol TE/L, and Yan 73 wine had the highest antioxidant activity. A total of 69 volatile compounds consisting of 17 alcohols, 26 esters, 5 aldehydes, 9 acids, 7 ketones, and 5 other volatile compounds were identified in all tested wines, and 11 important aroma active substances (odor activity value > 1) were selected, consisting of β-ionone, phenethyl acetate, geranyl acetate, ethyl 9-decenoate, ethyl caprate, ethyl pelargonate, decanal, ethyl caprylate, 6-methyl-5-hepten-2-one, methyl 2-hexenoate, and ethyl hexanoate, which endow wines with a unique aroma. This work clearly describes the chemical and sensory characteristics of seven red grape cultivars in Xinjiang of China and provides diversity options for cultivars for winemaking.

/pdf/chemical-and-sensory-characteristics-of-different-red-grapes-252oc0en.pdf

Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition

Modifications of Vitis vinifera L. cv. Petit Verdot grape flavonoids as affected by the different rootstocks in eastern China

Ke Zhang, Lin Yuan : These authors equally contributed to this work.
Anthocyanins biosynthesis are essentially determined by grape cultivar genotype. However, specific environmental and vine management conditions could alter the accumulation of anthocyanins. This study selected five wine-making grape cultivars cultivated in the Wujiaqu area of the Xinjiang region of China to investigate the profiles of anthocyanins. Results showed that a total of 15 anthocyanins were identified. Marselan contained 15 anthocyanins, whereas only 14 anthocyanins were present in Cabernet-Sauvignon and Cabernet Franc. Syrah and Petit Verdot were found to only contain 13 anthocyanins. Cabernet-Sauvignon and Cabernet Franc appeared to show the highest and lowest levels of the total anthocyanins, respectively. Cabernet-Sauvignon possessed the highest levels of the total monomeric and acylated anthocyanins, respectively. Malvidin-3-O-glucoside and its acylated derivatives (malvidin-3-O-(6-O-acetyl)-glucoside and malvidin-3-O-(6-O-coumaryl)-glucoside) were the dominant anthocyanins in these grape cultivars. Principal component analysis revealed that the acylated anthocyanins were the major anthocyanins that differentiated these grape cultivars.

/pdf/comparison-of-the-anthocyanins-composition-of-five-wine-4oqrlulv11.pdf

Comparison of the anthocyanins composition of five wine-making grape cultivars cultivated in the Wujiaqu area of Xinjiang, China

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Comparison of the anthocyanins composition of five wine-making grape cultivars cultivated in the Wujiaqu area of Xinjiang, China