Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites
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...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2010-11, Vol.58 (21), p.11364-11371 |
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| container_issue | 21 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 58 |
| creator | De Rosso, Mirko Panighel, Annarita Carraro, Roberto Padoan, Enrico Favaro, Alessandro Dalla Vedova, Antonio Flamini, Riccardo |
| description | 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. |
| doi_str_mv | 10.1021/jf102551f |
| format | Article |
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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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf102551f</identifier><identifier>PMID: 20942460</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; Chemical Composition of Foods/Feeds ; flavonoids ; Flavonoids - chemistry ; Flavonoids - metabolism ; food analysis ; Food Handling ; Food industries ; Fruit and vegetable industries ; fruit composition ; Fundamental and applied biological sciences. Psychology ; Plant Extracts - chemistry ; Plant Extracts - metabolism ; Polyphenols - chemistry ; Polyphenols - metabolism ; red wines ; Secondary Metabolism ; secondary metabolites ; Vitis - chemistry ; Vitis - metabolism ; Vitis vinifera ; volatile compounds ; wine cultivars ; winemaking</subject><ispartof>Journal of agricultural and food chemistry, 2010-11, Vol.58 (21), p.11364-11371</ispartof><rights>Copyright © 2010 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a369t-18d34fa3d29a88bf17e8680986361238c347f7a4dab8c7cc7bc4d9a61e987e533</citedby><cites>FETCH-LOGICAL-a369t-18d34fa3d29a88bf17e8680986361238c347f7a4dab8c7cc7bc4d9a61e987e533</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf102551f$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf102551f$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>315,781,785,2766,27081,27929,27930,56743,56793</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23423322$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20942460$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>De Rosso, Mirko</creatorcontrib><creatorcontrib>Panighel, Annarita</creatorcontrib><creatorcontrib>Carraro, Roberto</creatorcontrib><creatorcontrib>Padoan, Enrico</creatorcontrib><creatorcontrib>Favaro, Alessandro</creatorcontrib><creatorcontrib>Dalla Vedova, Antonio</creatorcontrib><creatorcontrib>Flamini, Riccardo</creatorcontrib><title>Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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.</description><subject>Biological and medical sciences</subject><subject>Chemical Composition of Foods/Feeds</subject><subject>flavonoids</subject><subject>Flavonoids - chemistry</subject><subject>Flavonoids - metabolism</subject><subject>food analysis</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>fruit composition</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Plant Extracts - chemistry</subject><subject>Plant Extracts - metabolism</subject><subject>Polyphenols - chemistry</subject><subject>Polyphenols - metabolism</subject><subject>red wines</subject><subject>Secondary Metabolism</subject><subject>secondary metabolites</subject><subject>Vitis - chemistry</subject><subject>Vitis - metabolism</subject><subject>Vitis vinifera</subject><subject>volatile compounds</subject><subject>wine cultivars</subject><subject>winemaking</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0MFu1DAQBmALgei25cALQC5IcAj12E5iH9GqtJWKQCzlGk0cu_Uqa29t57B9elx2aS-cZqT59Gv0E_IW6GegDM7WtoymAfuCLKBhtG4A5EuyoOVYy6aFI3Kc0ppSKpuOviZHjCrBREsXxC_vzMZpnKrlHUbU2UT3gNkFX6Efq3MfpnD79_4jZOOzK1uw1U8cQgrVb4zOZGdSNeyqVZ7H3eNxZXTwI8ZddRFxa6pvJhc-uWzSKXllcUrmzWGekJuv57-Wl_X194ur5ZfrGnmrcg1y5MIiH5lCKQcLnZGtpEq2vAXGpeaisx2KEQepO627QYtRYQtGyc40nJ-Qj_vcbQz3s0m537ikzTShN2FOPQilgAHwptBPe6pjSCka22-j25Tve6D9Y739U73FvjvEzsPGjE_yX58FfDgATKU0G9Frl54dF4xzxop7v3cWQ4-3sZibFaPAKSjailY8J6FO_TrM0Ze-_vPSH0X8l1E</recordid><startdate>20101110</startdate><enddate>20101110</enddate><creator>De Rosso, Mirko</creator><creator>Panighel, Annarita</creator><creator>Carraro, Roberto</creator><creator>Padoan, Enrico</creator><creator>Favaro, Alessandro</creator><creator>Dalla Vedova, Antonio</creator><creator>Flamini, Riccardo</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20101110</creationdate><title>Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites</title><author>De Rosso, Mirko ; Panighel, Annarita ; Carraro, Roberto ; Padoan, Enrico ; Favaro, Alessandro ; Dalla Vedova, Antonio ; Flamini, Riccardo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a369t-18d34fa3d29a88bf17e8680986361238c347f7a4dab8c7cc7bc4d9a61e987e533</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>Chemical Composition of Foods/Feeds</topic><topic>flavonoids</topic><topic>Flavonoids - chemistry</topic><topic>Flavonoids - metabolism</topic><topic>food analysis</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>fruit composition</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Plant Extracts - chemistry</topic><topic>Plant Extracts - metabolism</topic><topic>Polyphenols - chemistry</topic><topic>Polyphenols - metabolism</topic><topic>red wines</topic><topic>Secondary Metabolism</topic><topic>secondary metabolites</topic><topic>Vitis - chemistry</topic><topic>Vitis - metabolism</topic><topic>Vitis vinifera</topic><topic>volatile compounds</topic><topic>wine cultivars</topic><topic>winemaking</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>De Rosso, Mirko</creatorcontrib><creatorcontrib>Panighel, Annarita</creatorcontrib><creatorcontrib>Carraro, Roberto</creatorcontrib><creatorcontrib>Padoan, Enrico</creatorcontrib><creatorcontrib>Favaro, Alessandro</creatorcontrib><creatorcontrib>Dalla Vedova, Antonio</creatorcontrib><creatorcontrib>Flamini, Riccardo</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>De Rosso, Mirko</au><au>Panighel, Annarita</au><au>Carraro, Roberto</au><au>Padoan, Enrico</au><au>Favaro, Alessandro</au><au>Dalla Vedova, Antonio</au><au>Flamini, Riccardo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2010-11-10</date><risdate>2010</risdate><volume>58</volume><issue>21</issue><spage>11364</spage><epage>11371</epage><pages>11364-11371</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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. 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| subjects | Biological and medical sciences Chemical Composition of Foods/Feeds flavonoids Flavonoids - chemistry Flavonoids - metabolism food analysis Food Handling Food industries Fruit and vegetable industries fruit composition Fundamental and applied biological sciences. Psychology Plant Extracts - chemistry Plant Extracts - metabolism Polyphenols - chemistry Polyphenols - metabolism red wines Secondary Metabolism secondary metabolites Vitis - chemistry Vitis - metabolism Vitis vinifera volatile compounds wine cultivars winemaking |
| title | Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites |
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