First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS and Napping® technique: comparison with Tempranillo.

BACKGROUND: Due to the currently dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile composition, chromatic characteristics and sensorial properties of red wines elaborated with new Vitis vinifera grapes identified (Moribel and Tinto Fragoso) using HPLC-DAD-ESI-MS/MS, GC-MS, CIELab colour space and Napping ® technique.

RESULTS: Tinto Fragoso wine showed higher phenolic content than Moribel, with more anthocyanins, flavonols and stilbenes. In addition, these wines contained anthocyanin diglucosides not reported for Vitis vinifera wines. The odour activity values of free volatile compounds were calculated to indicate their influence on wine aroma, standing out Moribel in the fruity series. The wines studied were positively evaluated by the tasters. Moribel sensory profile was characterized by red fruit aromas and Tinto Fragoso showed more aromatic intensity and persistence in mouth.

CONCLUSION: The results obtained from the first characterization of red wines made from novel Vitis vinifera grapes identified suggest Moribel and Tinto Fragoso could be appropriate raw materials for the elaboration of quality young red wines. Tinto Fragoso provided wines with sensorial properties different from that of Tempranillo wine, and could be an alternative to the well-known red wines in the market. This article is protected by copyright. All rights reserved.