Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high and low-quality vineyards over two years
- Arozarena, I. 2
- Ayestarán, B. 1
- Cantalejo, M.J. 2
- Navarro, M. 2
- Vera, Marta. 2
- Abril, Irene. 2
- Casp, A. 2
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1
Universidad de La Rioja
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2
Universidad Pública de Navarra
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ISSN: 1431-4630
Año de publicación: 2002
Volumen: 214
Número: 4
Páginas: 303-309
Tipo: Artículo
beta Ver similares en nube de resultadosOtras publicaciones en: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print
Resumen
The anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes over two vintages was studied. Samples were obtained during berry ripening from two vineyards that differed by producing fruit of high and low quality. The proportions of the individual compounds remained practically constant within a single vineyard along the sampling period, the changes in the anthocyanin composition being principally quantitative. Different multivariate statistical methods snowed that the anthocyanin profile was primarily determined by variety. This genetic dependence was particularly verified when the sums of the non-acylated glucosides, the acetates and the p-coumaryl derivatives, were analysed. The mean relative content corresponding to these three anthocyanin fractions was always the same within each variety, independently either of the vineyard or the vintage year considered. Relating to the individual compounds, several permanent qualitative differences between vineyards in each variety were also found, although the difference in the total anthocyanin concentration was always much higher. © Springer-Verlag 2002.