Enological potential of autochthonous grape cultivars from Castilla y León (Spain) to elaborate sparkling wines: polyphenolic and biogenic amines and amino acid composition of base wines

Résumé

Castilla y León has an important number of autochthonous grape varieties which may have good characteristics to obtain sparkling wines. The use of these varieties will allow to improve and diversify the wine production of this region. The aim of this work was to select the more adequate grapes to elaborate quality natural white and rosé sparkling wines. In order to do so, seven varieties were studied, five white varieties: Verdejo and Viura from the Rueda denomination origin (DO), Malvasfa from the Toro DO, Albarín from the Tierra de León DO, and Godello from the Bierzo DO; and two red varieties: Garnacha from the Cigales DO and Prieto Picudo from the Tierras de León DO. The base wines were prepared using the traditional white or rosé winemaking process in stainless steel tanks of 150 litres by duplicate. Polysaccharides, polyphenols, biogenic amines, amino acids and ammonium ion were analysed in ali the samples. Polysaccharides were recovered by precipitation after ethanolic dehydration and analysed by HRSEC-RID [l]; monomeric polyphenols were directly analysed by HPLC-DAD [2]; tannins were fractionated by GPC [3] and further analysed by HPLC-DAD as described by Kennedy [4]; and finally biogenic amines, amino acids and ammonium ion were analysed by simultaneous HPLC analysis [5]. All the analyses were performed in triplicate. REFERENCE LIST [1] Guadalupe, Z.; Ayestarán, B. Joumal of Agricultural and Food Chemistry 2007, 55, 10720-10729. [2] Gómez Alonso, S.; García Romero, E.; Hermosín Gutiérrez, l. Journal of Food Composition and Annlysis2007, 20, 618-626. [3] Guadalupe, Z; Soldevilla, A; Sáenz Navajas M.P.; Ayestarán B. Journal of Chromatography A 2006, 1112,112-120. [4] Kennedy, J. A.; Jones, G.P. Journal of Agricultural and Food Chemistry 2001, 49, 1740-1746. [5) Gómez- Alonso, S.; Hermosin-Gutiérrez, l.; García-Romero, E., Joumal of Agricultural and Food ChenuSlry 2007, 55, 608-613.