New grape varieties descending from Monastrell characterised by their low sugar and high polyphenolic content

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-11-06 DOI:10.1007/s00217-024-04611-y

Juan D Moreno-Olivares, María J Giménez-Bañón, Leonor Ruiz-García, José C Gómez-Martínez, Rocío Gil-Muñoz

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引用次数: 0

Abstract

The study presents the first results for the new grape varieties descendants of Monastrell. They are characterisided by having a lower percentage of sugar in their grapes, which will subsequently result in the production of wines with low alcohol content, as will be studied in the second part of this research. The main phenolic compounds in the grapes (anthocyanins, flavonols and tannins) were analysed. The results showed how these new varieties, despite having a lower ºBrix degree compared to Monastrell, reached their phenolic maturity, allowing them to be harvested before periods of torrential rains and reaching very high concentrations of the compounds of interest. In conclusion, these new grape varieties represent an exciting advance in the adaptation to climate change in the wine industry. These grapevines show greater resistance to extreme conditions, allowing winegrowers to continue to produce high quality grapes and exceptional wines.

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以低糖和高多酚含量为特点的蒙纳斯特雷尔葡萄新品种

本研究为Monastrell后代葡萄新品种的培育提供了初步成果。它们的特点是葡萄中的糖含量较低，这将导致葡萄酒的酒精含量较低，这将在本研究的第二部分进行研究。对葡萄中的主要酚类化合物（花青素、黄酮醇和单宁）进行了分析。结果显示，尽管这些新品种的白利度比Monastrell低，但它们的酚类物质达到了成熟期，这使得它们可以在暴雨来临之前收获，并达到非常高浓度的化合物。总之，这些新的葡萄品种代表了葡萄酒行业适应气候变化的一个令人兴奋的进步。这些葡萄藤在极端条件下表现出更强的抵抗力，使葡萄酒种植者能够继续生产高质量的葡萄和卓越的葡萄酒。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.