FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMENERE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS

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dc.contributor.authorVergara, C.
dc.contributor.authorVon Baer, D.
dc.contributor.authorMardones, C.
dc.contributor.authorGutierrez, L.
dc.contributor.authorHermosin Gutierrez, I.
dc.contributor.authorCastillo Munoz, N.
dc.date.accessioned2024-01-10T12:39:00Z
dc.date.available2024-01-10T12:39:00Z
dc.date.issued2011
dc.description.abstractWine differentiation is an important issue for the Chilean winemaking industry, especially for the Carmenere variety, which was rediscovered in this country around 20 years ago. Authentication parameters are required for this wine due to its frequent confusion with Merlot. The concentration of anthocyanins, shikimic acid, and the principal flavonols found in wine allowed some varietal differentiation between Carmenere and Merlot wines. Myricetin and quercetin are the most concentrated flavonols in wine in which they are present in free and conjugated forms. These compounds are responsible for important wine antioxidant properties. In the present work, using only the concentrations of free and conjugated quercetin and myricetin, differentiation between Carmenere and Merlot varieties was better achieved. Flavonol profiles of wine produced in Chile were studied with HPLC-DAD-ESI-MSn. An overview of the concentration range of flavonols present in 248 Chilean red wines is presented, finding that the mean concentration of the sum of total myricetin and total quercetin were higher in Carmenere (81.5 mgL(-1)) and Merlot (78.9 mgL(-1)) than in Cabernet Sauvignon (53.9 mgL(-1)) wines. These mean levels were higher than the majority of the concentrations reported in the literature. The chemometric analysis shows that the ratio of total quercetin/total myricetin combined with the concentration of free myricetin allowed the varietal differentiation between Carmenere and Merlot wines.
dc.description.funderFONDEF-Chile
dc.description.funderConsorcio Tecnologico Vinnova
dc.description.funderparticipating Chilean Wineries
dc.description.funderGraduate School, Universidad de Concepcion
dc.description.funderCONICYT
dc.fechaingreso.objetodigital2024-05-30
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.4067/S0717-97072011000400001
dc.identifier.issn0717-9707
dc.identifier.urihttps://doi.org/10.4067/S0717-97072011000400001
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77132
dc.identifier.wosidWOS:000299756900001
dc.information.autorucMatemática;Gutierrez L ;S/I;165827
dc.issue.numero4
dc.language.isoen
dc.nota.accesoContenido completo
dc.pagina.final832
dc.pagina.inicio827
dc.publisherSOC CHILENA QUIMICA
dc.revistaJOURNAL OF THE CHILEAN CHEMICAL SOCIETY
dc.rightsacceso abierto
dc.subjectCarmenere
dc.subjectMerlot
dc.subjectmyricetin
dc.subjectPCA
dc.subjectquercetin
dc.subjectvarietal differentiation
dc.subjectwine
dc.subjectANTIOXIDANT ACTIVITY
dc.subjectCABERNET-SAUVIGNON
dc.subjectRED WINES
dc.subjectGRAPE
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleFLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMENERE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS
dc.typeartículo
dc.volumen56
sipa.codpersvinculados165827
sipa.indexWOS
sipa.indexScielo
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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