Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites

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• 作者：Mirko De Rosso ; Annarita Panighel ; Roberto Carraro ; Enrico Padoan ; Alessandro Favaro ; Antonio Dalla Vedova ; Riccardo Flamini
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：November 10, 2010
• 年：2010
• 卷：58
• 期：21
• 页码：11364-11371
• 全文大小：865K
• 年卷期：v.58,no.21(November 10, 2010)
• ISSN：1520-5118

文摘

DNA studies supported by matrix-assisted laser desorption ionization−time of flight mass spectrometry analysis of seed proteins showed that the Vitis vinifera red grape variety Raboso Veronese is the progeny of a spontaneous cross between Raboso Piave (red) and Marzemina Bianca (white) varieties. In the present work, the main secondary grape metabolites of Raboso varieties were studied, and their enological potential was evaluated and compared with that of other red varieties reported in the literature. In general, Raboso grapes had high flavonoid contents and high percentages of polyphenols extractable in winemaking and substantial contents of norisoprenoid aroma precursors. Raboso Veronese stood out for its high content of cyanidin and had higher (+)-catechin and (−)-epicatechin contents than Raboso Piave and abundant quercetin glucoside, indicating substantial plant biosynthesis toward compounds dihydroxylated in the B-ring. Study of secondary grape metabolites is confirmed as an effective tool in differentiating similar varieties, in particular on the basis of polyphenol profiles.

Keywords (keywords):

Anthocyanins; polyphenols; terpenols; norisoprenoids; grape; Raboso