Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high and low-quality vineyards over two years

  1. Arozarena, I. 2
  2. Ayestarán, B. 1
  3. Cantalejo, M.J. 2
  4. Navarro, M. 2
  5. Vera, Marta. 2
  6. Abril, Irene. 2
  7. Casp, A. 2
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

Revista:
Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print

ISSN: 1431-4630

Año de publicación: 2002

Volumen: 214

Número: 4

Páginas: 303-309

Tipo: Artículo

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DOI: 10.1007/S00217-001-0471-0 SCOPUS: 2-s2.0-4243142337 WoS: WOS:000175338700007 GOOGLE SCHOLAR

Otras publicaciones en: Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print

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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.