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Title

Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling

AuthorsRoyo, Carolina CSIC ORCID; Ferradas, Yolanda CSIC ORCID; Martínez-Zapater, José M. CSIC ORCID; Motilva, María-José CSIC ORCID
KeywordsAnthocyanins
Berry phenolic composition
Wine phenolic composition
Somatic variation
Phenolic compounds
Stilbenes
Tempranillo
Vitis vinifera
Issue Date30-Oct-2021
PublisherElsevier
CitationFood Chemistry 360: 130049 (2021)
AbstractGrapevine cultivar and clone genotype is an important factor in the phenolic composition of wine. In this study, a new intense dark black berry color variant of Tempranillo, known as Tempranillo negro or VN21, is described. A targeted chromatographic approach based on UHPLC-QqQ-MS/MS was used to study the anthocyanins and noncolored phenols of the grape berry (skin and seeds) and wine. RJ43, one of the most cultivated clones in D.O.Ca. Rioja (Spain), was analyzed for comparison. Results suggest that the unique color of the grape skin in Tempranillo negro could be explained by higher concentrations of peonidin and cyanidin derivatives. This genotype accumulated anthocyanins in the seeds. Those differences in the berry were enhanced in the VN21 wines, which displayed notably higher concentrations of anthocyanins, and significantly increased contents of proanthocyanidins and stilbenes. This study exemplifies the application of phenol chromatographic analyses of spontaneous somatic variants to grapevine clonal selection.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2021.130049
URIhttp://hdl.handle.net/10261/261912
DOI10.1016/j.foodchem.2021.130049
Identifiersdoi: 10.1016/j.foodchem.2021.130049
issn: 0308-8146
Appears in Collections:(ICVV) Artículos

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