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


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.


White wines Fermentation Taxonomical markers Stilbenes Caftaric acid Colour coordinate 


  1. 1.
    Entav, Inra, Ensam, Onivins (1995) In: CTPS ENTAV (eds) Catalogue des Variétés et Clones de Vigne Cultivés en France. Ministère de l’Agriculture, de la Pêche et de l’Alimentation, p 357 Google Scholar
  2. 2.
    Gutierrez-Afonso VL, Darias J, Armas R, Medina MR, Díaz E (1998) Descriptive analysis of three white wine varieties cultivated in the Canary Islands. Am J Enol Vitic 49(4):440–444Google Scholar
  3. 3.
    Robichand JL, Noble AC (1990) Astringency and bitterness of selected phenolics in wine. J Sci Food Agric 53:343–353CrossRefGoogle Scholar
  4. 4.
    Singleton VL, Zaya J, Trousdale E (1986) Caftaric and coutaric acids in fruits of Vitis. Phytochemistry 25:2127–2133CrossRefGoogle Scholar
  5. 5.
    De la Presa-Owens C, Lamuela-Raventós RM, Buxaderas S, de la Torre-Boronat MC (1995a) Differentiation and grouping characteristics of varietal grape musts from Penedès Region (I). Am J Enol Vitic 46:283–291Google Scholar
  6. 6.
    De la Presa-Owens C, Lamuela-Raventós RM, Buxaderas S, de la Torre-Boronat MC (1995b) Characterization of Macabeo, Xarel. lo and Parellada white wines from the Penedès Region (II). Am J Enol Vitic 46:529–541Google Scholar
  7. 7.
    Romero-Pérez AI, Lamela-Raventós RM, Buxaderas S, de la Torre-Boronat MC (1996a) Resveratrol and piceid as varietal markers of white wines. J Agric Food Chem 44:1975–1978CrossRefGoogle Scholar
  8. 8.
    Romero-Pérez AI, Lamuela-Raventós RM, Waterhouse AL, de la Torre-Boronat MC (1996b) Levels of cis- and trans-resveratrol in white and Rosé Vitis vinifera wines from Spain. J Agric Food Chem 44:2124–2128CrossRefGoogle Scholar
  9. 9.
    Andres-Lacueva C, Ibern-Gómez M, Lamuela-Raventós RM, Buxaderas S, de la Torre-Boronat MC (2002) Cinnamates and resveratrol content for sparkling wine characterization. Am J Enol Vitic 53(2):201–204Google Scholar
  10. 10.
    Singleton VL, Trouslade E (1983) White wine phenolics: varietal and processing differences as shown by HPLC. Am J Enol Vitic 34:27–34Google Scholar
  11. 11.
    Singleton VL, Salgues M, Zaya J, Trouslade E (1985) Caftaric acid disappearance and conversion to products of enzymic oxidation in grape must and wine. Am J Enol Vitic 36:50–56Google Scholar
  12. 12.
    Cheynier V, Rigaud J, Souquet J, Duprat F, Moutounet M (1990) Must browning in relation to the behavior of phenolic compounds during oxidation. Am J Enol Vitic 41(4):346–349Google Scholar
  13. 13.
    Simpson RF (1982) Factors affecting oxidative browning of white wine. Vitis 21:233–239Google Scholar
  14. 14.
    Darias-Martín J, Rodríguez O, Díaz E, Lamuela-Raventós RM (2000) Effect of skin contact on the antioxidant phenolics in white wine. Food Chem 71:483–487CrossRefGoogle Scholar
  15. 15.
    Andrés-Lacueva C, Shukitt-Hale B, Galli RL, Jáuregui O, Lamuela-Raventos RM, Joseph JA (2005) Anthocyanins in aged blueberry-fed rats are found centrally and may enhance memory. Nutr Neurosci 8:111–120CrossRefGoogle Scholar
  16. 16.
    Lamuela-Raventós, Romero-Pérez AI, Andrés-Lacueva C, Tornero A (2005) Review: health effects of cocoa flavonoids. Food Sci Technol Int 11:159–176CrossRefGoogle Scholar
  17. 17.
    Baur JA, Pearson KJ, Price NL, Jamieson HA, Lerin C, Kalra A, Prabhu VV, Allard JS, Lopez-Lluch G, Lewis K, Pistell PJ, Poosala S, Becker KG, Boss O, Gwinn D, Wang M, Ramaswamy S, Fishbein KW, Spencer RG, Lakatta EG, Le Couteur D, Shaw RJ, Navas P, Puigserver P, Ingram DK, de Cabo R, Sinclair DA (2006) Resveratrol improves health and survival of mice on a high-calorie diet. Nature 16:337–42CrossRefGoogle Scholar
  18. 18.
    Koo SH, Montminy M (2006) In vino veritas: a tale of two sirt1s? Cell 127:1091–1093CrossRefGoogle Scholar
  19. 19.
    Zamora-Ros R, Urpi-Sarda M, Lamuela-Raventós RM, Estruch R, Vazquez-Agell M, Serrano-Martinez M, Jaeger W, Andrés-Lacueva C (2006) Diagnostic performance of urinary resveratrol metabolites as a biomarker of moderate wine consumption. Clin Chem 52:1373–1380CrossRefGoogle Scholar
  20. 20.
    Lamuela-Raventós RM, Andrés-Lacueva C (2004) Wine in Mediterranena diet. Arch latinoam nutr 54:78–82Google Scholar
  21. 21.
    Covas MI, de la Torre K, Farré-Albaladejo M, Kaikkonen J, Fitó M, López-Sabater C, Pujadas-Bastardes M, Joglar J, Weinbrenner T, Lamuela-Raventós RM, de la Torre R (2006) Postprandial LDL phenolic content and LDL oxidation are modulated by oil phenolic compounds in humans. Free Radic Biol Med 40:608–616CrossRefGoogle Scholar
  22. 22.
    Lamuela-Raventós RM, Andres-Lacueva C, Estruch R (2006) Vino y salud. JANO 0:39–43Google Scholar
  23. 23.
    Scalbert A, Manach C, Morand C, Remesy C, Jimenez L (2005) Dietary polyphenols and the prevention of diseases. Crit Rev Food Sci Nutr 45:287–306CrossRefGoogle Scholar
  24. 24.
    Commision Internationale de l’Éclairage (CIE) (1986) Technical report. Colourimetry, 2nd edn. Publication CIE n 15.2, ViennaGoogle Scholar
  25. 25.
    Ibern-Gómez M, Andrés-Lacueva C, Lamuela-Raventós RM, Buxaderas S, Singleton VL, de la Torre-Boronat MC (2000) Browning of Cava (sparkling wine) during aging in contact with lees, due to the phenolic composition. Am J Enol Vitic 51:29–36Google Scholar
  26. 26.
    Betés-Saura C, Andrés-Lacueva C, Lamuela-Raventós RM (1996) Phenolics in white free run juices and wines from Penedes by high-perfomance liquid chromatography: changes during vinification. J Agric Food Chem 44:3040–3046CrossRefGoogle Scholar
  27. 27.
    Gonzalo A, Vidal P, Mínguez S, Antolí A (1995) Concentration of resveratrol in wines from Catalonia, Spain. J Wine Res 6:213–218CrossRefGoogle Scholar
  28. 28.
    Lamuela-Raventós RM, Romero-Pérez AI, Waterhouse AL, de la Torre-Boronat MC (1995) Direct HPLC Analysis of cis and trans resveratrol and piceid isomers in Spanish red Vitis vinifera wines. J Agric Food Chem 43:281–283CrossRefGoogle Scholar
  29. 29.
    Adrian M, Jeandet P, Breuil C, Levite D, Debord S, Bessis R (2000) Assay of resveratrol and derivate stilbenes in wines by direct injection high perfomance liquid chromatography. Am J Enol Vitic 51(1):37–41Google Scholar
  30. 30.
    Minussi RC, Rossi M, Bologna L, Cordi L, Rotilio D, Pastore GM, Durán N (2003) Phenolic compounds and total antioxidant potential of commercial wines. Food Chem 82(3):409–416CrossRefGoogle Scholar
  31. 31.
    Goldberg DM, Karumanchiri A, Soleas GJ, Tsang E (1999) Concentrations of selected polyphenols in white commercial wines. Am J Enol Vitic 50(2):185–193Google Scholar

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

Personalised recommendations