Proanthocyanin composition in new varieties from Monastrell

J.D. Moreno-Olivares, M.J. Giménez-Bañón, D.F. Paladines-Quezada, J.C. Gómez-Martínez, A. Cebrían-Pérez, J.I. Fernández-Fernández, J.A. Bleda-Sánchez, R. Gil-Muñoz
Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Spain

Email contact: juand.moreno5[@]


AIM: Proanthocyanidins are responsible in an important way for positive aspects in wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations. In an effort of increasing our understanding of crosses from Monastrell, it has been studied their proanthocyanidin composition during three seasons. Besides, it is important the idea of registering new varieties of red grapes from Monastrell adapted to the new climatic scenario produced in the South East of Spain, with an excellent polyphenolic capacity.

METHODS: A quantitative analysis was carried out during three seasons (2018, 2019 and 2020) in order to study and compare the obtained concentration of proanthocyanidins in Monastrell and the new varieties MC80 (Monastrell x Cabernet Sauvignon), MC98, MS10 (Monastrell x Syrah), MC4 and MC18. The analysis was carried out in grapes as well as in the final of alcoholic fermentation in order to study its extraction capacity. The analyzes were performed and quantified following the fluoroglycinolysis method.

RESULTS: In general, the results showed higher concentrations in tannins in the most hybrids of Monastrell for the three seasons studied.

Furthermore, a higher concentration of epigallocatechin was found in most of the hybrid wines elaborated, being positive from an organoleptic point of view, since this compound provides softness to the wines. However, MC4 is characterized by its low concentration of this compound although these values could be normal since the concentration of tannins in this variety is much lower with respect to the other hybrids. Another of the compounds of interest analyzed was epicatequinogalate, this compound was also found in higher concentrations in hybrids analysed than in Monastrell variety.

Finally, It should be noted that the relationship between the average degree of polymerization of the tannins and the percentage of gallolation was much higher in the seeds than in the elaborated wines or in the skins.

CONCLUSIONS: These new varieties ensuring its incredible polyphenolic concentration showing a great potential as new varieties adapted to the dry and hot conditions produced in the south east of Spain.



Fluoroglycinolysis method according to:

Busse-Valverde, N., Gómez-Plaza, E., López-Roca, J. M., Gil-Muñoz, R., Fernández-Fernández, J. I., & Bautista-Ortín, A. B. (2010). Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines. Journal of Agricultural and Food Chemistry, 58(21), 11333–11339.

Kennedy, J. A., & Taylor, A. W. (2003). Analysis of proanthocyanidins by high-performance gel permeation chromatography. Journal of Chromatography A, 995(1–2), 99–107.

Pastor del Rio, J. L., & Kennedy, J. A. (2006). Development of Proanthocyanidins in Vitis vinifera L. cv. Pinot noir Grapes and Extraction into Wine. American Journal of Enology and Viticulture, 57(2), 125 LP – 132.

Published on 06/11/2018
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