Phenolic content of blends of tempranillo with graciano or Cabernet Sauvignon wines produced in Spain | Koncentracija fenola u mješavinama Tempranillo i Graciano ili Cabernet Sauvignon vina proizvedenih u Španjolskoj

[EN]: The effect of Graciano (GRA, Spanish valuable variety of limited production in Mediterranean countries) vs. Cabernet Sauvignon (CS, world-wide known French variety) on the phenolic content [total polyphenols (TP), total anthocyanins (TA), catechins (CAT) and proanthocyanidins (PRO)] of Tempranillo wines (TEM-BASE, a largely cultivated Spanish variety) was studied in blends prepared with 25 and 10 % of each variety after 4, 6, 9, 16.5 and 23 months of bottle ageing. Significant differences among wines (blends and base wine) according to the »blend« factor were observed for CAT and TA. Besides, although the evolution trend during wine ageing of different families of phenolic compounds studied was similar in the blends and base wine, different blends presented a faster anthocyanin disappearance kinetics than the base wine, probably due to their higher CAT content, which may favour the progress of certain anthocyanin condensation reactions during ageing in the bottle. This effect was slightly more pronounced in the TEM-GRA blends than in the TEM-CS ones. A further study of the phenolic composition of the monovarietal wines used for blending, as well as of the grapes (skins and seeds) from which these wines were elaborated, revealed that the blending effect on CAT could be associated with higher concentration of these compounds in Graciano and Cabernet Sauvignon grape seeds in comparison with Tempranillo. Finally, the findings of this work scientifically confirm that, in terms of the phenolic content, Graciano wines possess properties similar to Cabernet Sauvignon for blending with Tempranillo.

[HR]: Utjecaj sorte Graciano (GRA, vrijedna španjolska sorta koja se proizvodi u malim količinama u mediteranskim zemljama) i sorte Cabernet Sauvignon (CS, svjetski poznata francuska sorta) na koncentraciju fenola (ukupnih polifenola (TP), ukupnih antocijanina (TA), katehina (CAT) i proantocijanidina (PRO)) u vinima Tempranillo (TEM-BASE, rasprostranjena španjolska sorta) istražen je u mješavinama s 26 i 10 % svake sorte nakon 4; 6; 9; 16,5 i 23 mjeseca čuvanja u bocama. Utvrđena je značajna razlika u koncentraciji katehina i ukupnih antocijanina u vinu (mješavinama i sortnom vinu), ovisno o faktoru miješanja. Osim toga, iako su tendencije razvoja različitih vrsta fenolnih spojeva tijekom starenja vina bile slične u mješavinama i u sortnom vinu, različite mješavine pokazale su bržu kinetiku razgradnje antocijanina od sortnih vina, vjerojatno zbog većeg udjela katehina, koji mogu pospješiti neke reakcije kondenziranja antocijanina tijekom starenja u boci. Taj je učinak nešto izraženiji u TEM-GRA nego u TEM-CS mješavinama. Daljnjim istraživanjem sastava fenola u jednosortnim vinima upotrijebljenim pri kupažiranju, a i u grožđu (kožici i sjemenkama) od kojih su vina dobivena, otkriveno je da se utjecaj kupažiranja na koncentraciju katehina može povezati s većom koncentracijom tih spojeva u sjemenkama grožđa Graciano i Cabernet Sauvignon nego u grožđu Tempranillo. Rezultati ovoga rada znanstveno potvrđuju da, što se tiče koncentracije fenola, vina Graciano imaju svojstva slična vinu Cabernet Sauvignon, a za kupažiranje s vinom Tempranillo.

The authors thank the Agencia Española de Cooperación International (AECI) for a MUTIS predoctoral scholarship to M.M. and the Spanish Comisión Interministerial de Ciencia y Tecnología (CICYT) (Project ALI2003-07394-C02-02) for funding.

Peer reviewed