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Variability in chemical composition of Vitis vinifera cv Mencía from different geographic areas and vintages in Ribeira Sacra (NW Spain)

AuthorsVilanova de la Torre, María del Mar ; Rodríguez Vega, Iria ; Canosa Rodríguez, Pilar ; Otero, Iria ; Gamero, Esther; Moreno, Daniel; Talaverano, M. I.; Valdés, E.
Red cultivar
Issue DateFeb-2015
CitationFood Chemistry 169: 187- 196 (2015)
AbstractA chemical study was conducted from 2009 to 2012 to examine spatial and seasonal variability of red Vitis vinifera Mencía located in different geographic areas (Amandi, Chantada, Quiroga-Bibei, Ribeiras do Sil and Ribeiras do Miño) from NW Spain. Mencía samples were analysed for phenolic, (flavan-3-ols, flavonols, anthocyanins, acids and resveratrol), nitrogen (TAC, TAN, YAN and TAS) and volatiles compounds (alcohols, C6 compounds, ethyl esters, terpenes, aldehydes, acids, lactones, volatile phenols and carbonyl compounds) by GC-MS and HPLC. Results: showed that the composition of Mencía cultivar was more affected by the vintage than the geographic area. The amino acid composition was less affected by both geographic origin and vintage, showing more varietal stability. Application of Principal Component Analysis (PCA) to experimental data showed a good separation of Mencía grape according to geographical origin and vintages. PCA also showed high correlations between the ripening ratio and C6 compounds, resveratrol and carbonyl compounds.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2014.08.015
Identifiersdoi: 10.1016/j.foodchem.2014.08.015
issn: 1873-7072
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