Original research articles

Anthocyanin characterization of young red wines from Appellation of Origin Navarra (Spain)

Abstract

Aims: The aim of this paper is to study the anthocyanin profile of the monovarietal young red wines from the Appellation of Origin Navarra. Differentiation of wines according to age and grape variety (Tempranillo, Grenache and Cabernet-Sauvignon) was procured using the multivariate statistical methods.

Methods and results: The anthocyanin composition of wines was analysed by HPLC's technology. Then, the data were analysed statistically. In this way, principal component analysis and stepwise discriminant analysis classified correctly samples belonging to the same category. The anthocyanin 3-monoglucosides appeared as key factor in the differentiation of wines according to age. Largest relative concentrations in these anthocyanins were found in the youngest wines. In addition, a separation of wines according to variety is obtained in terms of their relative contents on the anthocyanin acetate derivatives.

Conclusion: A minimum number of anthocyanin compounds made classification of wines according to both age and grape variety possible in this work. Cabernet-Sauvignon is the variety that appeared to differ most from the rest, because it is the one that presents the major levels of the MvAc anthocyanin. The malvidin 3-monoglucoside was variable the highest discriminant power according to age. Using this variable exclusively, 80 % of correct classification was achieved.

Significance and impact of study:The importance of the anthocyanin compounds on the global quality of the young wine (1 or 2 years-old), has driven us to realize this work. It is important to know the evolution that these compounds suffer throughout the years in order to apply new technologies as for example the microoxygenation.

Authors


María José Noriega

Affiliation : ALITEC-ENOL, Department of Food Technology, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Navarra, Spain

nodo@unavarra.es

Ana Casp

Affiliation : Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus de Arrosadia, 31006 Pamplona (Spain)

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