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Characterization of phenolics in Lacrima di Morro d’Alba wine and role on its sensory attributes

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Abstract

Lacrima di Morro d’Alba is a red DOC (controlled designation of origin) wine, which is produced in the region of Marche (Italy) using the homonymous grape cultivar of Vitis vinifera. Lacrima di Morro contains the diglucosides of malvidin, petunidin, peonidin, whereas cyanidin and its derivatives were not detected with high performance liquid chromatography coupled with an ion trap mass spectrometer. Among anthocyanins, only the coumaroyl derivatives of peonidin and petunidin were positively related to copigmentation and color intensity, unlike malvidin-3-coumarylglucoside. Tannins (ranging only from less than 50–224 mg/L) and large polymeric pigments were indifferent with regard to copigmentation, whereas gallic acid and quercetin were the non-pigmented phenolics positively related to copigmentation and color intensity. (+)-catechin was related with a brown, oxidized hue and with non-copigmented anthocyanins. Copigmentation was positively related to the sour taste of the wine, but was negatively related to the astringent taste.

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Abbreviations

Astr:

Astringent taste

Asum:

Sum of HPLC peak areas of anthocyanins

4A:

Unidentified anthocyanins

Caf:

Caffeic acid

ColAl:

Color due to the free (not copigmented) anthocyanins

ColpH4.9:

Wine absorbance at 520 nm at pH 4.9

ColPP:

Color due to polymeric pigments

CoPg:

Copigmented anthocyanins

D3G:

Delphinidin-3-glucoside

Folin:

Total phenolic content according to Folin-Ciocalteu

Gallic:

Gallic acid

HydC:

Hydrocaffeic acid

IC:

Color intensity

Kae:

Kaempferol

LPP:

Large polymeric pigments

M3G:

Malvidin-3-glucoside

M3,5G:

Malvidin-3,5-diglucoside

MFA:

Multidimensional factor analysis

MAG:

Malvidin-3-acetylglucoside

MCG:

Malvidin-coumaroylglucoside

MP:

Monomeric pigments

N:

Nuance (hue)

Olf.Int:

Olfactive intensity

P-cato:

Protocatechuic acid

P-cum:

Para-coumaric acid

PAG:

Petunidin-acetylglucoside

Po3G:

Peonidin-3-glucoside

PoCG:

Peonidin-3-coumaroylglucoside

Pro-AB:

Procyanidin B

Pt3G:

Petunidin-3-glucoside

PtCG:

Petunidin-coumaroylglucoside

Q:

Quercetin

Resver:

Resveratrol

SPP:

Small polymeric pigments

Syr:

Syringic acid

Tannin:

Tannic perception

TA:

Total anthocyanins

TanCh:

Protein-precipitated-tannin

T-cin:

trans-cinnamic acid

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Acknowledgments

This work was financed in part by a grant from Banca delle Marche—Fondazione Cassa di Risparmio di Jesi, Italy. The authors thank Daniele Carbini and Gabriele Bovari for their collaboration.

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Authors and Affiliations

  1. Dipartimento di Scienze degli Alimenti, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy

    Emanuele Boselli, Andrea Giomo, Massimo Minardi & Natale G. Frega

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  1. Emanuele Boselli
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  2. Andrea Giomo
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  3. Massimo Minardi
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  4. Natale G. Frega
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Correspondence to Emanuele Boselli.

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Boselli, E., Giomo, A., Minardi, M. et al. Characterization of phenolics in Lacrima di Morro d’Alba wine and role on its sensory attributes. Eur Food Res Technol 227, 709–720 (2008). https://doi.org/10.1007/s00217-007-0777-7

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