Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013

Abstract

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas—the Aquitaine (France) and Rioja (Spain) regions—in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux “generic” (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux “generic”) and Tempranillo (Rioja). On the contrary, Bordeaux “specific” regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.

Meta-Analysis of the Effects of Foods and Derived Products Containing Ellagitannins and Anthocyanins on Cardiometabolic Biomarkers: Analysis of Factors Influencing Variability of the Individual Responses

“…In particular, berries, red grapes and red wine are important sources of ANCs [6,7]. The main ANCs present in our diet are cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin [8,9].…”

Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines

“…In addition to the use of monomeric anthocyanins, Quaglieri indicated that wine samples from Rioja (Spain) and Aquitaine (France) were properly discriminated using supplementary markers such as dimers of flavan-3-ols, mean degree of polymerization (mDP), and polymerized pigments [77]. The authors also suggested a general tendency for a decrease in anthocyanin and tannin contents in older wines [77].…”

“…This condensation reaction occurs in the absence of oxygen, it increases with the temperature and depends on the amount of anthocyanins in the wine [129]. In reality, the color of the resulting wine is modified according to the type of carbo-cation and also to the degree of anthocyanin polymerization [77,124,130].…”

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

“…Therefore, during the last decades, many protocols have been developed to evaluate the structure and the mean degree of polymerization, by applying degradative methods. While the trapping reagent 2-mercaptoethanol has been widely used in the past, the protocols based on the acidic cleavage in the presence of phloroglucinol, followed by an LC-MS analysis are the most commonly used in the last years [ 7 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 ], especially when the desired target is the maximal conversion of proanthocyanidins into their constitutive subunit adducts [ 28 ]. The availability of pure standards of the flavan-3-ol phloroglucinol adducts are required for the quantification of acid-catalyzed phloroglucinol degradation products of procyanidins [ 29 ].…”