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

2019; EDP Sciences; Volume: 12; Linguagem: Inglês

10.1051/bioconf/20191202035

2273-1709

Eduardo Boido, Laura Fariña, C. Barnaba, Y. Arrieta, Roberto Larcher, Giorgio Nicolini, Francisco Carrau, Eduardo Dellacassa,

Wine Industry and Tourism

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).