Articles
THE EFFECT OF GRAPE RIPENESS STAGES ON POLYPHENOL CONTENT OF AGLIANICO (VITIS VINIFERA L.) WINE AGED FOR TWO YEARS
Article number
754_59
Pages
449 – 456
Language
English
Abstract
The effect of the degree of maturation of the grapes on the chromatic characteristic and on the levels of total polyphenols anthocyanins, tannins, flavanols, trans-resveratrol, trans-polydatin and quercetin of Aglianico wine was evaluated.
Four experimental wines were produced from Aglianico grapes harvested at 18, 20, 22, and 25°Brix.
Wines were analysed after two years of bottle aging.
Color and polyphenols were determined by means of spectrophotometric and HPLC methods.
A positive correlation between grape maturity, color intensity, anthocyanins level and total trans-resveratrol (free + glycosidic form) content of the resulting wines was found.
No relation was observed between grape ripeness, wine total phenols, catechins and quercetin content, instead, significantly lower tannin content was detected in the product obtained from late harvested grapes.
These results indicate that the use of overripe berries improves chromatic and phenolic quality of Aglianico wine.
Four experimental wines were produced from Aglianico grapes harvested at 18, 20, 22, and 25°Brix.
Wines were analysed after two years of bottle aging.
Color and polyphenols were determined by means of spectrophotometric and HPLC methods.
A positive correlation between grape maturity, color intensity, anthocyanins level and total trans-resveratrol (free + glycosidic form) content of the resulting wines was found.
No relation was observed between grape ripeness, wine total phenols, catechins and quercetin content, instead, significantly lower tannin content was detected in the product obtained from late harvested grapes.
These results indicate that the use of overripe berries improves chromatic and phenolic quality of Aglianico wine.
Authors
A. Gambuti, D. Strollo, L. Lecce, L. Moio
Keywords
anthocyanins, tannins, grape ripeness, wine
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