italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Phenolic composition analysis for authenticating red wine from the Canary Islands

Phenolic composition analysis for authenticating red wine from the Canary Islands

Dr. Jesus HERAS-ROGER, Cabildo de Tenerife

Phenolic composition analysis for authenticating red wine from the Canary Islands

The study of phenolic compounds has been used in some wine-growing regions to evaluate their potential as a varietal identifier, both exclusively by means of the anthocyanin profile and of flavonols or hydroxycinnamic acids.

In the Canary Islands, some investigations have observed significant differences between the numerous varieties used and high resveratrol contents in relation to other less warm regions.

For this research, 250 red wines produced in one of the Canary Islands with Protected Designation of Origin were selected, and then underwent an advanced polyphenolic quantification (35 compounds) as well as a basic general characterization. Differentiated polyphenolic profiles were identified according to the variety of vine used, but there were also significant differences between Denominations of Origin, vintages, and even cold and warm areas within the same geographical delimitation.

It was concluded that the analysis of the phenolic composition of red wine could be used as another tool that supports the wine regions when considering the authenticity of the origin in the final product.

Finalist work for the ENOFORUM 2020 Award: video of Dr. Jesus HERA-ROGER's presentation on the occasion of Enoforum Web (May 5-7, 2020)

Subscribe to Infowine Premium: For only € 60 you can access for a year all the content published in the magazine and the new content offered every week. (click here)

Published on 02/05/2021
Item available in spagnolo
Premium Contents Area
  • VIDEO SEMINAR (Roger de las HERAS; streaming 12 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,921875