Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

Tsiakkas, Orestis; Escott, Carlos; Loira, Iris; Morata, Antonio; Rauhut, Doris; Suárez-Lepe, José Antonio

doi:10.3390/beverages6010004

Cited by 9 publications

(10 citation statements)

References 39 publications

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“…The chromatographic procedure that was followed is a modification of a previously reported method [23] on the eluents' gradient. HPLC-DAD was an Agilent Technologies series 1200 (Agilent Technologies, Palo Alto, CA, USA) chromatograph with a column RP Kinetex C18 (100 mm × 4.6 mm; 2.6 µm) (Phenomenex, Torrance, CA, USA).…”

Section: Pigmentsmentioning

confidence: 99%

The Effect of Elicitors and Canopy Management in the Chemical Composition of Vitis vinifera Red Varieties in Warm and Hot Areas in Spain

et al. 2021

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Canopy management practices in vineyards, such as sprawling systems and shoot trimming, can change the accumulation of metabolites in grapes. The use of elicitors of biological origin on grapevines of Vitis vinifera red grape varieties may also modulate the chemical composition of the berries. These modifications are often observed in the accumulation of phenolic compounds, including pigments. Both technical approaches are alternatives involved in minimizing the effects of global climate change in warm areas. The increase of temperature related to climate change accelerates the accumulation of sugars, but produces unbalanced grapes. This work establishes the use of button sensors to monitor the climate changes occurring at grape cluster level. Together with climate monitoring, conventional instrumental analytical techniques are used to follow up the chemical composition and the phenolic fraction of grapes in four different production areas in Spain. The effect of either treatment seems variable and to be affected by external factors besides the treatment itself and the climate conditions. While there is a fine effect that correlates with the use of elicitors in varieties like Merlot and Tempranillo, there is minimal improvement observed in Tintilla de Rota. The total phenolic index increases were between 2.3% and 11.8% in the first two parcels. The same happened with the vineyard’s canopy management systems, with increased pigment accumulation and the total phenolic index rising (37.7% to 68.7%) after applying intense shoot trimming, or a variation in sugar concentrations when using sprawl conduction. This study aims to provide viticulturists and oenologists in particular, and farmers in general, with data on the field regarding the use of alternative sustainable practices in the cultivation of grapes. The techniques used involved 100% natural products without adjuvants. The benefits obtained from applying some of these practices would be to produce technically mature grapes despite climate changes, and the elaboration of more balanced wines.

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Section: Pigmentsmentioning

confidence: 99%

The Effect of Elicitors and Canopy Management in the Chemical Composition of Vitis vinifera Red Varieties in Warm and Hot Areas in Spain

et al. 2021

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“…Tsiakkas vd. [12] ile Sanchez-Palomo vd. [13] tarafından önerilen yöntemler modifiye edilerek SPME/GC-MS (Shimadzu-QP-2010, Japonya) ile belirlenmiştir.…”

Section: Uçucu Aroma Bileşenlerinin Dağılımının Belirlenmesi Tayini (Volatile Aromatic Compounds Analyses)unclassified

Soğuk maserasyon ile üretilen Kalecik Karası şırasının uçucu aroma bileşenleri dağılımının belirlenmesi

Güçer

Poyrazoğlu

Artık

2021

Gazi Üniversitesi Mühendislik Mimarlık Fakültesi Dergisi

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 Chemical composition of Kalecik Karası must is determined  Volatile aromatic compounds are determined by SPME/GC-MS method  30 volatile aromatic compounds are identified Figure A. The chromatogram of volatile aromatic compounds of Kalecik Karasi must Purpose: The aim of the study is to determine volatile aromatic profile of Kalecik Karasi must that is produced by cold maceration Theory and Methods: Chemical composition of Kalecik Karası must is determined by OIV methods. Volatile aromatic profile is identified by SPME/GC-MS method. Results:In the case of must obtained with cold maceration from Kalecik Karası vineyard, which has a strong aromatic structure and a particularly fruity aroma, a total of 30 volatile aromatic compounds, mainly 1-hexanol, benzeneethanol, benzeneacetaldehyde, limonene, trans-.beta.-Ionon-5,6-epoxide, 3-methyl-1-butanol, were determined. Conclusion:The volatile aromatic components that are specific to the Kalecik Karası grape variety and identified in our study; 1-hexanol (green, sweet, fruity flavor), benzenetanol (live rose, honey flavor), benzenacetaldehyde (very sharp floral, sweet hyacinth flavor), limonene (scum, slightly sweet citrus flavor), Trans-.Beta.-Ionon-5,6-Epoxide (sweet strawberry, raspberry, cherry flavor), 3-methyl-1-butanol (fruity) characterizes the typical fruity scented aromatic structure of Kalecik Karası. It is believed that this research, in which the volatile aromatic component distribution is determined in the Kalecik Karası must sample, will shed light on future studies.

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“…Several native varieties occur in the Cypriot vineyard, yielding quality wines, yet their actual enological potential is largely unexamined [16]. Specifically for the variety Maratheftiko, although it is empirically praised for its quality, data on the analytical aromatic and polyphenolic profiles are limited [17][18][19][20]. Moreover, the effect of prefermentation treatments has never been reported for the industrial production of wines from Maratheftiko.…”

Section: Introductionmentioning

confidence: 99%

Impact of Various Prefermentation Treatments on the Pigment, Polyphenol, and Volatile Composition of Industrial Red Wines Made from Vitis vinifera cv Maratheftiko

Roufas,

Athanasiadis,

Chatzimitakos

et al. 2024

Beverages

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The grape variety Maratheftiko (V. vinifera sp.) is one of the most prestigious Cypriot varieties, yet Maratheftiko wines are rather poorly studied with regard to principal quality characteristics, such as the polyphenolic and aromatic profile. The current study was undertaken with the scope to investigate the effect of various common industrial prefermentation treatments on the non-volatile and volatile fractions of Maratheftiko wines, in two consecutive harvests. Different lots of grapes underwent the saigneé process, which was also combined with cold maceration, and/or enzyme and tannin addition, and the wines produced on industrial scale were analyzed to portray their profiles of anthocyanins, non-anthocyanin polyphenols, and volatiles. The non-anthocyanin composition was found to be dominated by flavonol glycosides (mainly quercetin 3-O-glucuronide), but also caftaric acid. The major anthocyanin pigment in all wines examined was malvidin 3-O-glucoside, accompanied by its p-coumarate derivative. The principal volatiles determined were isoamyl alcohol, ethyl octanoate, 2-phenylethanol, ethyl caprate, and isoamyl acetate. Principal component analysis revealed that the wines could be clearly discriminated based on vintage year but not based on the different treatments. This study offered novel insights into the composition of Maratheftiko wines and provided some evidence regarding the impact of common enological techniques on their non-volatile and volatile fractions.

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Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

Cited by 9 publications

References 39 publications

The Effect of Elicitors and Canopy Management in the Chemical Composition of Vitis vinifera Red Varieties in Warm and Hot Areas in Spain

The Effect of Elicitors and Canopy Management in the Chemical Composition of Vitis vinifera Red Varieties in Warm and Hot Areas in Spain

Soğuk maserasyon ile üretilen Kalecik Karası şırasının uçucu aroma bileşenleri dağılımının belirlenmesi

Impact of Various Prefermentation Treatments on the Pigment, Polyphenol, and Volatile Composition of Industrial Red Wines Made from Vitis vinifera cv Maratheftiko

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