FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS

Wine differentiation is an important issue for the Chilean winemaking industry, especially for the Carménère variety, which was rediscovered in this country around 20 years ago. Authentication parameters are required for this wine due to its frequent confusion with Merlot. The concentration of antho...

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Autores principales:	VERGARA,C, VON BAER,D, MARDONES,C, GUTIÉRREZ,L, HERMOSÍN-GUTIÉRREZ,I, CASTILLO-MUÑOZ,N
Lenguaje:	English
Publicado:	Sociedad Chilena de Química 2011
Materias:	Carménère Merlot myricetin PCA quercetin varietal differentiation wine
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072011000400001
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spelling	oai:scielo:S0717-970720110004000012012-03-06FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSISVERGARA,CVON BAER,DMARDONES,CGUTIÉRREZ,LHERMOSÍN-GUTIÉRREZ,ICASTILLO-MUÑOZ,N Carménère Merlot myricetin PCA quercetin varietal differentiation wine Wine differentiation is an important issue for the Chilean winemaking industry, especially for the Carménère variety, which was rediscovered in this country around 20 years ago. Authentication parameters are required for this wine due to its frequent confusion with Merlot. The concentration of anthocyanins, shikimic acid, and the principal flavonols found in wine allowed some varietal differentiation between Carménère and Merlot wines. Myricetin and quercetin are the most concentrated flavonols in wine in which they are present in free and conjugated forms. These compounds are responsible for important wine antioxidant properties. In the present work, using only the concentrations of free and conjugated quercetin and myricetin, differentiation between Carménère and Merlot varieties was better achieved. Flavonol profiles of wine produced in Chile were studied with HPLC-DAD-ESI-MSn. An overview of the concentration range of flavonols present in 248 Chilean red wines is presented, finding that the mean concentration of the sum of total myricetin and total quercetin were higher in Carménère (81.5 mgL-1) and Merlot (78.9 mgL¹) than in Cabernet Sauvignon (53.9 mgL¹) wines. These mean levels were higher than the majority of the concentrations reported in the literature. The chemometric analysis shows that the ratio of total quercetin/total myricetin combined with the concentration of free myricetin allowed the varietal differentiation between Carménère and Merlot wines.info:eu-repo/semantics/openAccessSociedad Chilena de QuímicaJournal of the Chilean Chemical Society v.56 n.4 20112011-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072011000400001en10.4067/S0717-97072011000400001
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Carménère Merlot myricetin PCA quercetin varietal differentiation wine
spellingShingle	Carménère Merlot myricetin PCA quercetin varietal differentiation wine VERGARA,C VON BAER,D MARDONES,C GUTIÉRREZ,L HERMOSÍN-GUTIÉRREZ,I CASTILLO-MUÑOZ,N FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS
description	Wine differentiation is an important issue for the Chilean winemaking industry, especially for the Carménère variety, which was rediscovered in this country around 20 years ago. Authentication parameters are required for this wine due to its frequent confusion with Merlot. The concentration of anthocyanins, shikimic acid, and the principal flavonols found in wine allowed some varietal differentiation between Carménère and Merlot wines. Myricetin and quercetin are the most concentrated flavonols in wine in which they are present in free and conjugated forms. These compounds are responsible for important wine antioxidant properties. In the present work, using only the concentrations of free and conjugated quercetin and myricetin, differentiation between Carménère and Merlot varieties was better achieved. Flavonol profiles of wine produced in Chile were studied with HPLC-DAD-ESI-MSn. An overview of the concentration range of flavonols present in 248 Chilean red wines is presented, finding that the mean concentration of the sum of total myricetin and total quercetin were higher in Carménère (81.5 mgL-1) and Merlot (78.9 mgL¹) than in Cabernet Sauvignon (53.9 mgL¹) wines. These mean levels were higher than the majority of the concentrations reported in the literature. The chemometric analysis shows that the ratio of total quercetin/total myricetin combined with the concentration of free myricetin allowed the varietal differentiation between Carménère and Merlot wines.
author	VERGARA,C VON BAER,D MARDONES,C GUTIÉRREZ,L HERMOSÍN-GUTIÉRREZ,I CASTILLO-MUÑOZ,N
author_facet	VERGARA,C VON BAER,D MARDONES,C GUTIÉRREZ,L HERMOSÍN-GUTIÉRREZ,I CASTILLO-MUÑOZ,N
author_sort	VERGARA,C
title	FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS
title_short	FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS
title_full	FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS
title_fullStr	FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS
title_full_unstemmed	FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS
title_sort	flavonol profiles for varietal differentiation between carménère and merlot wines produced in chile: hplc and chemometric analysis
publisher	Sociedad Chilena de Química
publishDate	2011
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072011000400001
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FLAVONOL PROFILES FOR VARIETAL DIFFERENTIATION BETWEEN CARMÉNÈRE AND MERLOT WINES PRODUCED IN CHILE: HPLC AND CHEMOMETRIC ANALYSIS

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