European Food Research and Technology

, Volume 214, Issue 4, pp 303–309

Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high- and low-quality vineyards over two years

  • Iñigo Arozarena
  • Belén Ayestarán
  • María Cantalejo
  • Montserrat Navarro
  • Marta Vera
  • Irene Abril
  • Ana Casp
Original Paper

DOI: 10.1007/s00217-001-0471-0

Cite this article as:
Arozarena, I., Ayestarán, B., Cantalejo, M. et al. Eur Food Res Technol (2002) 214: 303. doi:10.1007/s00217-001-0471-0

Abstract.

The anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes over two vintages was studied. Samples were obtained during berry ripening from two vineyards that differed by producing fruit of high and low quality. The proportions of the individual compounds remained practically constant within a single vineyard along the sampling period, the changes in the anthocyanin composition being principally quantitative. Different multivariate statistical methods showed that the anthocyanin profile was primarily determined by variety. This genetic dependence was particularly verified when the sums of the non-acylated glucosides, the acetates and the p-coumaryl derivatives, were analysed. The mean relative content corresponding to these three anthocyanin fractions was always the same within each variety, independently either of the vineyard or the vintage year considered. Relating to the individual compounds, several permanent qualitative differences between vineyards in each variety were also found, although the difference in the total anthocyanin concentration was always much higher.

Anthocyanin composition Grapes Tempranillo Garnacha Cabernet Sauvignon Ripening

Copyright information

© Springer-Verlag 2002

Authors and Affiliations

  • Iñigo Arozarena
    • 1
  • Belén Ayestarán
    • 2
  • María Cantalejo
    • 1
  • Montserrat Navarro
    • 1
  • Marta Vera
    • 1
  • Irene Abril
    • 1
  • Ana Casp
    • 1
  1. 1.Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
  2. 2.Area de Tecnología de Alimentos, Dpto. de Agricultura y Alimentación, Universidad de la Rioja, Complejo Científico Tecnológico, Madre de Dios 51, 26006 Logroño, Spain