CQ-VR, Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.
CQ-VR, Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.
Molecules. 2020 Dec 18;25(24):6008. doi: 10.3390/molecules25246008.
'Mencía'/'Jaen' it's an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively. This work evaluates the effect of the two different "terroirs" on the phenolic composition and chromatic characteristics of 'Mencía'/'Jaen' monovarietal wines produced at an industrial scale in the same vintage. Using Principal Component Analysis (PCA), Partial Least Squares-Discrimination Analysis (PLS-DA), and Orthogonal PLS-DA (OPLS-DA) it was found that peonidin-3-coumaroylglucoside, petunidin-3-glucoside, malvidin-3-coumaroylglucoside, peonidin-3-glucoside, malvidin-3-acetylglucoside, malvidin-3-glucoside, and ferulic acid were the phenolic compounds with the highest differences between the two regions. PLS regression allowed to correlate the differences in lightness (L*) and redness (a*) of wines from 'Jaen' and 'Mencía' to differences in colored anthocyanins, polymeric pigments, total pigments, total anthocyanins, cyanidin-3-acetylglucoside, delphinidin-3-acetylglucoside, delphinidin-3-glucoside, peonidin-3-coumaroylglucoside, petunidin-3-glucoside and malvidin-3-glucoside in wines, and the colorless ferulic, caffeic, and coutaric acids, and ethyl caffeate. The wines a* values were more affected by colored anthocyanins, ferulic acid, total anthocyanins, delphinidin-3-acetylglucoside, delphinidin-3-glucoside and petunidin-3-acetylglucoside, and catechin. The positive influence of ferulic acid in the a* values and ferulic, caffeic, coutaric acids, and ethyl caffeate on the L* values can be due to the co-pigmentation phenomena. The higher dryness and lower temperatures during the September nights in this vintage might explain the differences observed in the anthocyanin content and chromatic characteristics of the wines.
门西亚（Mencía）/哈恩（Jaen）是一种重要的红葡萄品种，仅在伊比利亚半岛使用，用于生产葡萄酒，分别在 Bierzo D.O. 和 Dão D.O. 地区。本工作评估了两个不同的“风土”对门西亚（Mencía）/哈恩（Jaen）单一品种葡萄酒在同一年份大规模工业化生产的酚类组成和色度特征的影响。使用主成分分析（PCA）、偏最小二乘判别分析（PLS-DA）和正交偏最小二乘判别分析（OPLS-DA）发现，乔纳丹苷-3-咖啡酰基葡萄糖苷、矢车菊素-3-葡萄糖苷、二甲酸-3-咖啡酰基葡萄糖苷、乔纳丹苷-3-葡萄糖苷、二甲酸-3-乙酰基葡萄糖苷、二甲酸-3-葡萄糖苷和阿魏酸是两个地区之间酚类化合物差异最大的化合物。PLS 回归允许将“哈恩”和“门西亚”葡萄酒的亮度（L*）和红色度（a*）差异与有色花色苷、聚合色素、总色素、总花色苷、矢车菊素-3-乙酰基葡萄糖苷、天竺葵素-3-乙酰基葡萄糖苷、天竺葵素-3-葡萄糖苷、乔纳丹苷-3-咖啡酰基葡萄糖苷、矢车菊素-3-葡萄糖苷和二甲酸-3-葡萄糖苷之间的差异相关联，以及无色阿魏酸、咖啡酸和考特酸以及咖啡酸乙酯。葡萄酒的 a值受有色花色苷、阿魏酸、总花色苷、天竺葵素-3-乙酰基葡萄糖苷、天竺葵素-3-葡萄糖苷和矢车菊素-3-乙酰基葡萄糖苷和儿茶素的影响更大。阿魏酸对 a值和阿魏酸、咖啡酸、考特酸和咖啡酸乙酯对 L*值的正影响可能归因于共色现象。在这个年份的九月夜晚，较高的干燥度和较低的温度可能解释了观察到的葡萄酒中花色苷含量和色度特征的差异。
