Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus
Orestis Tsiakkas,
Carlos Escott,
Iris Loira,
Antonio Morata,
Doris Rauhut,
José Antonio Suárez-Lepe
Affiliations
Orestis Tsiakkas
Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentariay de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain
Carlos Escott
Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentariay de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain
Iris Loira
Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentariay de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain
Antonio Morata
Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentariay de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain
Doris Rauhut
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade- Straße 1, 65366 Geisenheim, Germany
José Antonio Suárez-Lepe
Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentariay de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain
Anthocyanins and volatile aromas may contribute to the identity of a wine varietal. Various parameters such as terroir (including vineyard altitude), viticultural management, vinification techniques and ageing conditions can influence the physiochemical pathways of the compounds. This work evaluated the anthocyanins and volatile compounds of two monovarietal wines from indigenous varieties, Yiannoudi and Maratheftiko, grown in the island of Cyprus from the vintages 2014, 2015 and 2016. The experimental analysis comprised the determination of anthocyanin’s profile (high-performance liquid chromatography-diode array detection chromatography-electrospray ionization tandem mass spectrometry, HPLC-DAD-ESI/MS) and fermentation derived volatiles (gas chromatography-flame ionization detector, GC-FID) and a blind wine testing sensory evaluation. Both the analytical results and the blind wine tasting showed that wines, at their early stage, were easily differentiated by variety, especially in terms of anthocyanins composition, while, in aged wines, the differences among samples were influenced in time by the winemaking procedures and it was not possible to differentiate varieties in such conditions.
