Anthocyanin and aroma profiling of the “Albarossa” grapevine crossbreed (Vitis vinifera L.) and its parent varieties “Barbera” and “Nebbiolo di Dronero

Matteo Gatti, Luigi Bavaresco, P. Cook Papini, G. Mazza

Risultato della ricerca: Contributo in rivistaArticolo in rivista

12 Citazioni (Scopus)

Abstract

V. vinifera L. 'Barbera', 'Nebbiolo di Dronero' and the crossbreed 'Albarossa', grown in Piedmont region, Italy, were characterized by the analysis of grape anthocyanins, using High Performance Liquid Chromatography (HPLC), and aromatic compounds using Gas Chromatography coupled with Mass Spectrometry (GC-MS). Five monomeric non-acylated anthocyanins, delphinidin-3-monoglucoside, cyanidin-3-monoglucoside, petunidin-3-monoglucoside, peonidin-3-monoglucoside, malvidin-3-monoglucoside, and the pool of acetic acid acylated anthocyanins and coumarate/caffeoate anthocyanins were detected, as well as the concentration of terpenes, norisoprenoids, alcohols and benzene compounds. Ratios between the different anthocyanin forms were used for varietal profiling, as well as ratios and concentrations of single or pooled aromatic compounds. 'Albarossa' had intermediate levels, between 'Barbera' and 'Nebbiolo di Dronero' of certain anthocyanins and aromas, due to the genetic relationships
Lingua originaleEnglish
pagine (da-a)121-127
Numero di pagine7
RivistaVITIS
Volume49
Stato di pubblicazionePubblicato - 2010

Keywords

  • 'Albarossa'
  • 'Barbera'
  • 'Nebbiolo di Dronero'
  • anthocyanins
  • aromas
  • benzenoids
  • grapevine
  • norisoprenoids
  • terpenes

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