Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)

Autores
Fanzone, Martín Leandro; Zamora, Fernando; Jofre, Viviana Patricia; Assof, Mariela Vanesa; Gómez Cordovés, Carmen; Peña Neira, Alvaro
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
EEA Mendoza
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Zamora, Fernando. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; España
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Gómez Cordovés, Carmen. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Fermentaciones Industriales; España
Fil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; Chile
Fuente
Journal of the Science of Food and Agriculture 92 (3) : 704-718 (February 2012)
Materia
Vid
Variedades
Vino Tinto
Compuestos Fenólicos
Flavonoides
Grapevines
Varieties
Red Wines
Phenolic Compounds
Flavonoids
Mendoza
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4253
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4253
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spelling Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)Fanzone, Martín LeandroZamora, FernandoJofre, Viviana PatriciaAssof, Mariela VanesaGómez Cordovés, CarmenPeña Neira, AlvaroVidVariedadesVino TintoCompuestos FenólicosFlavonoidesGrapevinesVarietiesRed WinesPhenolic CompoundsFlavonoidsMendozaBackground: 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 differentiationEEA MendozaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Zamora, Fernando. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; EspañaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Gómez Cordovés, Carmen. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Fermentaciones Industriales; EspañaFil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; ChileWiley2019-01-11T14:10:29Z2019-01-11T14:10:29Z2012-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4638http://hdl.handle.net/20.500.12123/42530022-51421097-0010https://doi.org/10.1002/jsfa.4638Journal of the Science of Food and Agriculture 92 (3) : 704-718 (February 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:25Zoai:localhost:20.500.12123/4253instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:25.458INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
title Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
spellingShingle Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
Fanzone, Martín Leandro
Vid
Variedades
Vino Tinto
Compuestos Fenólicos
Flavonoides
Grapevines
Varieties
Red Wines
Phenolic Compounds
Flavonoids
Mendoza
title_short Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
title_full Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
title_fullStr Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
title_full_unstemmed Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
title_sort Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
dc.creator.none.fl_str_mv Fanzone, Martín Leandro
Zamora, Fernando
Jofre, Viviana Patricia
Assof, Mariela Vanesa
Gómez Cordovés, Carmen
Peña Neira, Alvaro
author Fanzone, Martín Leandro
author_facet Fanzone, Martín Leandro
Zamora, Fernando
Jofre, Viviana Patricia
Assof, Mariela Vanesa
Gómez Cordovés, Carmen
Peña Neira, Alvaro
author_role author
author2 Zamora, Fernando
Jofre, Viviana Patricia
Assof, Mariela Vanesa
Gómez Cordovés, Carmen
Peña Neira, Alvaro
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Vid
Variedades
Vino Tinto
Compuestos Fenólicos
Flavonoides
Grapevines
Varieties
Red Wines
Phenolic Compounds
Flavonoids
Mendoza
topic Vid
Variedades
Vino Tinto
Compuestos Fenólicos
Flavonoides
Grapevines
Varieties
Red Wines
Phenolic Compounds
Flavonoids
Mendoza
dc.description.none.fl_txt_mv 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
EEA Mendoza
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Zamora, Fernando. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; España
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Gómez Cordovés, Carmen. Consejo Superior de Investigaciones Científicas (CSIC). Instituto de Fermentaciones Industriales; España
Fil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; Chile
description 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
publishDate 2012
dc.date.none.fl_str_mv 2012-02
2019-01-11T14:10:29Z
2019-01-11T14:10:29Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4638
http://hdl.handle.net/20.500.12123/4253
0022-5142
1097-0010
https://doi.org/10.1002/jsfa.4638
url https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4638
http://hdl.handle.net/20.500.12123/4253
https://doi.org/10.1002/jsfa.4638
identifier_str_mv 0022-5142
1097-0010
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal of the Science of Food and Agriculture 92 (3) : 704-718 (February 2012)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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