Verdelho wine grape variety is an emblematic cultivar of Madeira Island. In this study, Verdelho wines, from six successive vintages (2010–2015) were characterized in terms of individual polyphenols, biogenic amines and their precursor's amino acids by reversed-phase high-performance liquid chromatography (RP-HPLC). In addition, the total phenolic content, total tannins and antioxidant capacity were evaluated. Twenty-six polyphenols, four biogenic amines and four amino acids were identified. Verdelho wines from 2011, 2014 and 2015 vintages showed the highest concentration of polyphenols (145 mg/L), amino acids (52.0 mg/L) and biogenic amines (7.27 mg/L), respectively. Principal component analysis (PCA)) was used for classification and identification of compounds related to vintage effect. Epicatechin, gallic acid, phenylethylamine, histidine, caftaric acid, phenylalanine, histamine and kaempferol-3-O-rutinoside were the main compounds responsible for Verdelho wines classification according to vintage. Finally, it was observed that vintage did not promote the formation of biogenic amines and amino acids.I Independently of vintage the total concentration of biogenic amines in Verdelho wines are lower than the legal limits set by some European Union countries (< 8 mg/L).
Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage
Bordiga M.;Locatelli M.;
2020-01-01
Abstract
Verdelho wine grape variety is an emblematic cultivar of Madeira Island. In this study, Verdelho wines, from six successive vintages (2010–2015) were characterized in terms of individual polyphenols, biogenic amines and their precursor's amino acids by reversed-phase high-performance liquid chromatography (RP-HPLC). In addition, the total phenolic content, total tannins and antioxidant capacity were evaluated. Twenty-six polyphenols, four biogenic amines and four amino acids were identified. Verdelho wines from 2011, 2014 and 2015 vintages showed the highest concentration of polyphenols (145 mg/L), amino acids (52.0 mg/L) and biogenic amines (7.27 mg/L), respectively. Principal component analysis (PCA)) was used for classification and identification of compounds related to vintage effect. Epicatechin, gallic acid, phenylethylamine, histidine, caftaric acid, phenylalanine, histamine and kaempferol-3-O-rutinoside were the main compounds responsible for Verdelho wines classification according to vintage. Finally, it was observed that vintage did not promote the formation of biogenic amines and amino acids.I Independently of vintage the total concentration of biogenic amines in Verdelho wines are lower than the legal limits set by some European Union countries (< 8 mg/L).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
