Evaluation of glutathione content in white varieties
The aim of this work was to evaluate the content of glutathione in the grape, must and wine of nine white varieties authorized in the Qualified Designation of Origin Rioja (Spain): 'Chardonnay', 'Garnacha Blanca', 'Malvasía', 'Maturana Blanca', 'Tempranillo Blanco', 'Turruntés', 'Sauvignon Blanc', 'Verdejo' and 'Viura'. The results obtained showed important varietal differences in the concentration of GSH. 'Sauvignon' and 'Tempranillo Blanco' presented high levels of this compound in grape, must and wine. 'Verdejo' and 'Turruntés' registered high values in grape, which decreased notably in must and wine. In general, the GSH content decreased in musts due to oxidative processes. In 'Chardonnay', 'Garnacha Blanca', 'Maturana Blanca' and 'Viura' an increase was observed in wines, which could be caused by the inoculated yeast. The 'Malvasía' and 'Maturana Blanca' varieties registered the lowest level of this compound. The ratio of hydroxycinnamic acids to glutathione, indicator of the susceptibility of oxidation of musts, showed significant varietal differences, was lower in 'Sauvignon Blanc' and higher in 'Garnacha Blanca'
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Institute of Grapevine Breeding Geilweilerhof
2019-12-13
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Subjects: | Glutathione, Hydroxicinnamic acids, Must, Wine, White varieties, |
Online Access: | http://hdl.handle.net/10261/209312 http://dx.doi.org/10.13039/501100000780 |
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dig-icvv-es-10261-2093122022-03-04T12:09:44Z Evaluation of glutathione content in white varieties Martínez García, Juana García Vadillo, Sara Alti Palacios, Laura European Commission Gobierno de La Rioja European Commission Glutathione Hydroxicinnamic acids Must Wine White varieties The aim of this work was to evaluate the content of glutathione in the grape, must and wine of nine white varieties authorized in the Qualified Designation of Origin Rioja (Spain): 'Chardonnay', 'Garnacha Blanca', 'Malvasía', 'Maturana Blanca', 'Tempranillo Blanco', 'Turruntés', 'Sauvignon Blanc', 'Verdejo' and 'Viura'. The results obtained showed important varietal differences in the concentration of GSH. 'Sauvignon' and 'Tempranillo Blanco' presented high levels of this compound in grape, must and wine. 'Verdejo' and 'Turruntés' registered high values in grape, which decreased notably in must and wine. In general, the GSH content decreased in musts due to oxidative processes. In 'Chardonnay', 'Garnacha Blanca', 'Maturana Blanca' and 'Viura' an increase was observed in wines, which could be caused by the inoculated yeast. The 'Malvasía' and 'Maturana Blanca' varieties registered the lowest level of this compound. The ratio of hydroxycinnamic acids to glutathione, indicator of the susceptibility of oxidation of musts, showed significant varietal differences, was lower in 'Sauvignon Blanc' and higher in 'Garnacha Blanca' This work has been co-financed by the Government of La Rioja and FEDER Funds during 2017. 2020-04-28T06:58:36Z 2020-04-28T06:58:36Z 2019-12-13 2020-04-28T06:58:37Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.5073/vitis.2019.58.special-issue.21-24 issn: 0042-7500 Vitis - Journal of Grapevine Research 58(Special Issue): 21- 24 (2019) http://hdl.handle.net/10261/209312 10.5073/vitis.2019.58.special-issue.21-24 http://dx.doi.org/10.13039/501100000780 Publisher's version http://dx.doi.org/10.5073/vitis.2019.58.special-issue.21-24 Sí open Institute of Grapevine Breeding Geilweilerhof |
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Glutathione Hydroxicinnamic acids Must Wine White varieties Glutathione Hydroxicinnamic acids Must Wine White varieties Martínez García, Juana García Vadillo, Sara Alti Palacios, Laura Evaluation of glutathione content in white varieties |
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The aim of this work was to evaluate the content of glutathione in the grape, must and wine of nine white varieties authorized in the Qualified Designation of Origin Rioja (Spain): 'Chardonnay', 'Garnacha Blanca', 'Malvasía', 'Maturana Blanca', 'Tempranillo Blanco', 'Turruntés', 'Sauvignon Blanc', 'Verdejo' and 'Viura'. The results obtained showed important varietal differences in the concentration of GSH. 'Sauvignon' and 'Tempranillo Blanco' presented high levels of this compound in grape, must and wine. 'Verdejo' and 'Turruntés' registered high values in grape, which decreased notably in must and wine. In general, the GSH content decreased in musts due to oxidative processes. In 'Chardonnay', 'Garnacha Blanca', 'Maturana Blanca' and 'Viura' an increase was observed in wines, which could be caused by the inoculated yeast. The 'Malvasía' and 'Maturana Blanca' varieties registered the lowest level of this compound. The ratio of hydroxycinnamic acids to glutathione, indicator of the susceptibility of oxidation of musts, showed significant varietal differences, was lower in 'Sauvignon Blanc' and higher in 'Garnacha Blanca' |
author2 |
European Commission |
author_facet |
European Commission Martínez García, Juana García Vadillo, Sara Alti Palacios, Laura |
format |
artículo |
topic_facet |
Glutathione Hydroxicinnamic acids Must Wine White varieties |
author |
Martínez García, Juana García Vadillo, Sara Alti Palacios, Laura |
author_sort |
Martínez García, Juana |
title |
Evaluation of glutathione content in white varieties |
title_short |
Evaluation of glutathione content in white varieties |
title_full |
Evaluation of glutathione content in white varieties |
title_fullStr |
Evaluation of glutathione content in white varieties |
title_full_unstemmed |
Evaluation of glutathione content in white varieties |
title_sort |
evaluation of glutathione content in white varieties |
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Institute of Grapevine Breeding Geilweilerhof |
publishDate |
2019-12-13 |
url |
http://hdl.handle.net/10261/209312 http://dx.doi.org/10.13039/501100000780 |
work_keys_str_mv |
AT martinezgarciajuana evaluationofglutathionecontentinwhitevarieties AT garciavadillosara evaluationofglutathionecontentinwhitevarieties AT altipalacioslaura evaluationofglutathionecontentinwhitevarieties |
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1777670988893257728 |