Grape and wine polyphenolic composition of red vitis vinifera varieties concerning vineyard altitude
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2001
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| _version_ | 1876475160687542272 |
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| author | N. Mateus |
| author_facet | N. Mateus |
| contents | Grape and wine polyphenolic composition of red vitis vinifera varieties concerning vineyard altitude N. Mateus S. Proença P. Ribeiro J. M. Machado V. De Freitas Química wine grape Touriga vineyard polyphenols The effect of altitude and its related climatic conditions on the polyphenolic composition (procyanidin and anthocyanin compounds) of grapes and wines of Touriga Nacional and Touriga Francesa red varieties is reported (Douro Region, 1997). The levels of catechin monomers ((+)-catechin, (-)-epicatechin, (-) epicatechin O-gallate), detected procyanidin oligomers (B1 to B8, B2-´´-Ogallate and trimer C1) and total extractable proanthocyanidins were analysed at harvest in grape skin and seeds as well as the anthocyanidin monoglucosides composition in grape skin. Chemical and sensorial analysis of the resulting Port wines was performed. Higher levels of anthocyanins in grape skin were found at higher altitude, whereas procyanidin compounds were produced in larger amounts at low altitude for both skin and seeds. Despite having lower colour intensity, higher levels of anthocyanins were present in wines made from higher altitude grapes. Overall, low altitude appears to be most advantageous for general wine quality. 2001 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430105 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430105 |
| institution | Redalyc |
| language | en |
| publishDate | 2001 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Grape and wine polyphenolic composition of red vitis vinifera varieties concerning vineyard altitude N. Mateus Química wine grape Touriga vineyard polyphenols Grape and wine polyphenolic composition of red vitis vinifera varieties concerning vineyard altitude N. Mateus S. Proença P. Ribeiro J. M. Machado V. De Freitas Química wine grape Touriga vineyard polyphenols The effect of altitude and its related climatic conditions on the polyphenolic composition (procyanidin and anthocyanin compounds) of grapes and wines of Touriga Nacional and Touriga Francesa red varieties is reported (Douro Region, 1997). The levels of catechin monomers ((+)-catechin, (-)-epicatechin, (-) epicatechin O-gallate), detected procyanidin oligomers (B1 to B8, B2-´´-Ogallate and trimer C1) and total extractable proanthocyanidins were analysed at harvest in grape skin and seeds as well as the anthocyanidin monoglucosides composition in grape skin. Chemical and sensorial analysis of the resulting Port wines was performed. Higher levels of anthocyanins in grape skin were found at higher altitude, whereas procyanidin compounds were produced in larger amounts at low altitude for both skin and seeds. Despite having lower colour intensity, higher levels of anthocyanins were present in wines made from higher altitude grapes. Overall, low altitude appears to be most advantageous for general wine quality. 2001 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430105 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.3 |
| title | Grape and wine polyphenolic composition of red vitis vinifera varieties concerning vineyard altitude |
| topic | Química wine grape Touriga vineyard polyphenols |
| url | https://www.redalyc.org/articulo.oa?id=72430105 |