| Title: | "First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping(R) techniques: comparison with Tempranillo" |
| Author(s): | Perez-Navarro J; Izquierdo-Canas PM; Mena-Morales A; Martinez-Gascuena J; Chacon-Vozmediano JL; Garcia-Romero E; Gomez-Alonso S; Hermosin-Gutierrez I; |
| Address: | "Departamento de Quimica Analitica y Tecnologia de Alimentos, Instituto Regional de Investigacion Cientifica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain. IVICAM, Instituto Regional de Investigacion y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ciudad Real, Spain. Parque Cientifico y Tecnologico de Castilla-La Mancha, Albacete, Spain" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics, and sensorial properties of red wines elaborated with new Vitis vinifera grapes (Moribel and Tinto Fragoso) identified using the High Perfomance Liquid Chromatography-Diode Array Detector-Electrospray Ionization-Tandem Mass Spectrometry (HPLC-DAD-ESI-MS/MS), Gas Chromatography- Mass Spectrometry (GC-MS), CIELab color space, and Napping (R) techniques. RESULTS: Tinto Fragoso wine showed higher phenolic content than Moribel, with more anthocyanins, flavonols, and stilbenes. These wines also contained anthocyanin diglucosides not reported for Vitis vinifera wines. The odor activity values of free volatile compounds were calculated to indicate their influence on wine aroma, the fruity aromas of Moribel standing out particularly. The wines studied were positively evaluated by the tasters. Moribel's sensory profile was characterized by red fruit aromas and Tinto Fragoso showed more aromatic intensity and persistence in the mouth. CONCLUSION: The results obtained from the first characterization of red wines made from novel Vitis vinifera grapes suggest that Moribel and Tinto Fragoso could be appropriate raw materials for the elaboration of quality young red wines. Tinto Fragoso provided wines with sensorial properties different from those of Tempranillo, and could be an alternative to the well known red wines on the market. (c) 2018 Society of Chemical Industry" |
| Keywords: | "Anthocyanins/chemistry Chromatography, High Pressure Liquid Fruit/chemistry Gas Chromatography-Mass Spectrometry Humans Odorants/analysis Phenols/chemistry Tandem Mass Spectrometry *Taste Vitis/chemistry Volatile Organic Compounds/*chemistry Wine/*analysi;" |
| Notes: | "MedlinePerez-Navarro, Jose Izquierdo-Canas, Pedro M Mena-Morales, Adela Martinez-Gascuena, Jesus Chacon-Vozmediano, Juan L Garcia-Romero, Esteban Gomez-Alonso, Sergio Hermosin-Gutierrez, Isidro eng POII-2014-008-P/Castilla-La Mancha Regional Government/ 2015/4062/Universidad de Castilla-La Mancha/ Comparative Study England 2018/10/10 J Sci Food Agric. 2019 Mar 30; 99(5):2108-2123. doi: 10.1002/jsfa.9403. Epub 2018 Nov 20" |
