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
Hauptverfasser: De Rosso, Mirko, Panighel, Annarita, Carraro, Roberto, Padoan, Enrico, Favaro, Alessandro, Dalla Vedova, Antonio, Flamini, Riccardo
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container_end_page 11371
container_issue 21
container_start_page 11364
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
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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$$H</linktohtml><link.rule.ids>315,782,786,2767,27083,27931,27932,56745,56795</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;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. 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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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