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European Food Research and Technology

, Volume 226, Issue 4, pp 871–876 | Cite as

Phenolic profile in varietal white wines made in the Canary Islands

  • Jacinto J. Darias-MartínEmail author
  • Cristina Andrés-Lacueva
  • Carlos Díaz-Romero
  • Rosa M. Lamuela-Raventós
Original Paper

Abstract

In the Canary Islands there are some lesser-known varieties of white grapes. The aim of this study is to examine the differences in phenolic compounds and colour coordinates between three varietal white wines, Listán blanco, Verdello and Gual, cultivated in a very special region due to its location and its low irrigation. Using a HPLC method, we have measured 19 compounds of different phenolic groups. The wines of this study presented high values of these compounds. The Gual variety had the highest significant values of the cis and trans-resveratrol, trans-piceid and total resveratrol content with an average of 3.94 mg/L. The ratio of trans-coutaric acid/trans-caftaric acid concentration allowed the differentiation also of Gual variety. Furthermore, caftaric acid has been shown to be a chemotaxonomic parameter for white wines.

Keywords

White wines Fermentation Taxonomical markers Stilbenes Caftaric acid Colour coordinate 

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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Jacinto J. Darias-Martín
    • 1
    Email author
  • Cristina Andrés-Lacueva
    • 2
  • Carlos Díaz-Romero
    • 3
  • Rosa M. Lamuela-Raventós
    • 2
  1. 1.Food Technology Area, Department of Chemical Engineering and Pharmaceutical TechnologyUniversity of La LagunaTenerifeSpain
  2. 2.Departament de Nutrició i Bromatologia, CeRTA, Facultat de FarmàciaUniversitat de BarcelonaBarcelonaSpain
  3. 3.Department of Analytical Chemistry, Nutrition and Food ScienceUniversity of La LagunaTenerifeSpain

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