Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites

Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites

Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free and glycoside forms (monoterpenols, norisoprenoids, benzenoids), allowed us to characterize grape varieties and to suggest the best winemaking...

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Main Authors: Boido E., Fariña L., Barnaba C., Arrieta Y., Larcher R., Nicolini G., Carrau F., Dellacassa E.
Format: Article
Language:English
Published: EDP Sciences 2019-01-01
Series:BIO Web of Conferences
Online Access:https://www.bio-conferences.org/articles/bioconf/full_html/2019/01/bioconf-oiv2018_02035/bioconf-oiv2018_02035.html
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spelling doaj-9caefbca5f77495995c4729de62e9ee42021-04-02T17:30:33ZengEDP SciencesBIO Web of Conferences2117-44582019-01-01120203510.1051/bioconf/20191202035bioconf-oiv2018_02035Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolitesBoido E.0Fariña L.1Barnaba C.2Arrieta Y.3Larcher R.4Nicolini G.5Carrau F.6Dellacassa E.7Universidad de la Republica Uruguay, Facultad de Química, Gral.Universidad de la Republica Uruguay, Facultad de Química, Gral.Centro Trasferimento TecnologicoCentro Trasferimento TecnologicoCentro Trasferimento TecnologicoCentro Trasferimento TecnologicoUniversidad de la Republica Uruguay, Facultad de Química, Gral.Universidad de la Republica Uruguay, Facultad de Química, Gral.Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free and glycoside forms (monoterpenols, norisoprenoids, benzenoids), allowed us to characterize grape varieties and to suggest the best winemaking practices to maximize their enological potential. The Vitis viníferas studied in the present work are less frequent red grape varieties cultivated in small vineyards in southern Uruguay (Montevideo and Canelones Provinces): Ancellota, Aspiran Bouschet (syn. Lacryma Christi), Marselan (Grenache × Cabernet Sauvignon), Arinarnoa (Tannat × Cabernet Sauvignon), Egiodola (Abouriou × Tinta Negra Mole) and Caladoc (Malbec × Grenache).https://www.bio-conferences.org/articles/bioconf/full_html/2019/01/bioconf-oiv2018_02035/bioconf-oiv2018_02035.html
collection DOAJ
language English
format Article
sources DOAJ
author Boido E.
Fariña L.
Barnaba C.
Arrieta Y.
Larcher R.
Nicolini G.
Carrau F.
Dellacassa E.
spellingShingle Boido E.
Fariña L.
Barnaba C.
Arrieta Y.
Larcher R.
Nicolini G.
Carrau F.
Dellacassa E.
Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites
BIO Web of Conferences
author_facet Boido E.
Fariña L.
Barnaba C.
Arrieta Y.
Larcher R.
Nicolini G.
Carrau F.
Dellacassa E.
author_sort Boido E.
title Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites
title_short Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites
title_full Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites
title_fullStr Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites
title_full_unstemmed Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites
title_sort chemical characterization and enological potential of less frequent red grape uruguayan varieties by study secondary metabolites
publisher EDP Sciences
series BIO Web of Conferences
issn 2117-4458
publishDate 2019-01-01
description Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free and glycoside forms (monoterpenols, norisoprenoids, benzenoids), allowed us to characterize grape varieties and to suggest the best winemaking practices to maximize their enological potential. The Vitis viníferas studied in the present work are less frequent red grape varieties cultivated in small vineyards in southern Uruguay (Montevideo and Canelones Provinces): Ancellota, Aspiran Bouschet (syn. Lacryma Christi), Marselan (Grenache × Cabernet Sauvignon), Arinarnoa (Tannat × Cabernet Sauvignon), Egiodola (Abouriou × Tinta Negra Mole) and Caladoc (Malbec × Grenache).
url https://www.bio-conferences.org/articles/bioconf/full_html/2019/01/bioconf-oiv2018_02035/bioconf-oiv2018_02035.html
work_keys_str_mv AT boidoe chemicalcharacterizationandenologicalpotentialoflessfrequentredgrapeuruguayanvarietiesbystudysecondarymetabolites
AT farinal chemicalcharacterizationandenologicalpotentialoflessfrequentredgrapeuruguayanvarietiesbystudysecondarymetabolites
AT barnabac chemicalcharacterizationandenologicalpotentialoflessfrequentredgrapeuruguayanvarietiesbystudysecondarymetabolites
AT arrietay chemicalcharacterizationandenologicalpotentialoflessfrequentredgrapeuruguayanvarietiesbystudysecondarymetabolites
AT larcherr chemicalcharacterizationandenologicalpotentialoflessfrequentredgrapeuruguayanvarietiesbystudysecondarymetabolites
AT nicolinig chemicalcharacterizationandenologicalpotentialoflessfrequentredgrapeuruguayanvarietiesbystudysecondarymetabolites
AT carrauf chemicalcharacterizationandenologicalpotentialoflessfrequentredgrapeuruguayanvarietiesbystudysecondarymetabolites
AT dellacassae chemicalcharacterizationandenologicalpotentialoflessfrequentredgrapeuruguayanvarietiesbystudysecondarymetabolites
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