Non-Anthocyanin Compounds in Minority Red Grapevine Varieties Traditionally Cultivated in Galicia (Northwest Iberian Peninsula), Analysis of Flavanols, Flavonols, and Phenolic Acids

Abstract

Non-anthocyanin compounds (NAN) such as flavonol, flavanol, and phenolic acids should be considered in the characterization of minority red grapevine varieties because these compounds are involved in copigmentation reactions and are potent antioxidants. Sixteen NAN were extracted, identified, and quantified by High Performance Liquid Chromatography (HPLC) from grapes of 28 red genotypes of Vitis vinifera L. grown in Galicia (Northwest of Spain) in 2018 and 2019 vintages. The percentage of total NAN with respect to the total polyphenol content (TPC) values was calculated for each sample and established into three categories: high percentage NAN varieties (NANV), those varieties showing low percentages of NAN (ANV), and finally those varieties showing medium percentages of NAN (NANAV). ‘Xafardán’ and ‘Zamarrica’, classified as NANAV, had high values of TPC and showed good percentages of flavonol and flavanol compounds. Principal component analyses (PCA) were performed with flavonol, flavanol, and phenolic acid profiles. The flavonol and flavanol profiles allowed a good discrimination of samples by variety and year, respectively. The flavonol profile should therefore be considered as a potential varietal marker. The results could help in the selection of varieties to be disseminated and in the identification of the most appropriate agronomic and oenological techniques that should be performed on them.

Screening of Galician grapevine varieties by SNPs, phenotypic traits, and phytopathology

“…The unequivocal identification of the grapevine varieties located in the EVEGA Germplasm Bank, as well as their genetic structure, have been established by SSRs in previous studies (Dıáz-Losada et al, 2012;Dıáz-Losada et al, 2013a). Some of these varieties have also been recently characterized by their aromatic (Dıáz-Fernańdez et al, 2022a;Dıáz-Fernańdez et al, 2022b) and phenolic (Dıáz-Fernańdez et al, 2022c;Dıáz-Fernańdez et al, 2023) profiles. The results of these extensive characterization studies have led to the discovery of previously unidentified varieties in some cases, as has recently occurred with "Albilla do Avia", previously studied and referred to as "Albilla" (Dıáz-Losada et al, 2013b), and to its inscription in the Spanish National Catalogue.…”

Phytocompounds recovered from the vinification of >i<V. vinifera>/i< L. cv. Cabernet Sauvignon: Characterization of an extract and fractions, cytotoxicity and >i<in vitro>/i< photoprotection efficacy

“…Alternatively, the phenolic acids can be in the form of free carboxylic acids, esterified, or linked with ether or acetal (FERNÁNDEZ et al, 2023;FREITAS, 2016). It has an aromatic ring, to which a carboxyl group (COOH) is linked via a vinyl bond CH2=CH-and at least one hydroxyl group (OH -).…”

“…It has an aromatic ring, to which a carboxyl group (COOH) is linked via a vinyl bond CH2=CH-and at least one hydroxyl group (OH -). Loss of COOH (M-H-44) − was detected for gallic acid after collision-induced fragmentation at m/z 169 > 125 (ÇELIK et al, 2017;FERNÁNDEZ et al, 2023;KAMMERER, 2011;MANUJA et al, 2013) In winemaking, 20-30% of solid waste is formed from skins, seeds, residual pulp, stalks, and fermentation yeasts, and the grape pomace (GP) is the main residue of the wine industry, which could be representative in terms of a byproduct volume. On average, 1 ton of wine produces 200 kg of GP, generally used for energy, fertilizer production, animal food, distilled beverages, or building construction.…”

“…Its molecular weight can range from 332 (monogaloyl hexoside) to over 10,000 Da (FORMENTINI et al, 2008). Considering hydroxycinnamic acids, the gallic acid participates in the formation of anthocyanin derivatives in red wine (FERNÁNDEZ et al, 2023;GOUOT et al, 2019).…”

“…In the early stages of the berry development, the concentration of flavanol or proanthocyanidins is abundant, but with the grape maturity, dependent on multiple essential factors, there is the induction of biosynthesis of quercetin, kaempferol, and myricetin, for example (SUN et al, 2019), significantly impacting the quality (odor, taste, and texture) of the grape and, consequently, the wine. Flavonol and flavanol profiles allowed the distinction of genetic diversity among cultivars of V. vinifera L. and can be considered a potential cultivar marker (FERNÁNDEZ et al, 2023). Flavonol is colorless and mainly concentrated in red grape skins, however, they can contribute to the color of aged red wines (GOUOT et al, 2019).…”