Alcalde-Eon Cristina, Ferreras-Charro Rebeca, García-Estévez Ignacio, Escribano-Bailón María-Teresa
Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain.
Curr Res Food Sci. 2023 Feb 24;6:100467. doi: 10.1016/j.crfs.2023.100467. eCollection 2023.
The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on L. cv Rufete, the flagship of DOP "Sierra de Salamanca", demonstrated its phenolic potential to produce quality wines. The present study aims at discovering flavonoid (HPLC-DAD-MS) and colorimetric (CIELAB) varietal markers in commercial Rufete wines (RW) that could be employed to discriminate them from those made with other varieties or mixtures. Compared to Tempranillo wines (TW), RW showed lower phenolic contents, with lower proportions of anthocyanins and flavonols but greater of flavanols. Principal Component Analysis applied to flavonoid and chromatic variables allowed varietal separation of the samples along PC2, which was mostly driven by %total prodelphinidins, %oligomeric procyanidins and * (greater in TW) and by %monomeric procyanindins and * (greater in RW) and, additionally, by the proportions of A-type vitisins, acetaldehyde-related pigments, quercetin 3--glucuronide and Quercetin/Myricetin ratio (all greater in RW). The results of the present study show that the typicity of Rufete grapes is quite preserved in the wines made with up to 95% of Rufete and 5% of Tempranillo grapes or wines and independently of the enological practices of the different wineries.
本土葡萄品种对环境变化的更好适应性正增加人们对它们的兴趣。先前对“萨拉曼卡山脉”法定产区旗舰品种鲁菲特（L. cv Rufete）的研究表明，其具有生产优质葡萄酒的酚类潜力。本研究旨在发现商业鲁菲特葡萄酒（RW）中的类黄酮（高效液相色谱 - 二极管阵列 - 质谱联用，HPLC - DAD - MS）和比色法（CIELAB）品种标记，以便将其与用其他品种或混合品种酿造的葡萄酒区分开来。与丹魄葡萄酒（TW）相比，RW的酚类含量较低，花青素和黄酮醇的比例较低，但黄烷醇的比例较高。对类黄酮和色度变量进行主成分分析，可使样品沿主成分2进行品种分离，这主要由总原花色素百分比、低聚原花青素百分比和*（TW中更高）以及单体原花青素百分比和*（RW中更高）驱动，此外，还由A型葡萄素、乙醛相关色素、槲皮素3 - 葡糖醛酸苷的比例以及槲皮素/杨梅素比例（均在RW中更高）驱动。本研究结果表明，在由高达95%的鲁菲特葡萄和5%的丹魄葡萄酿造的葡萄酒中，鲁菲特葡萄的典型性得到了相当程度的保留，且与不同酒庄的酿酒工艺无关。
