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)

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