Effect of altitude on the wine-making potential of Listán negro and Ruby Cabernet cultivars in the south of Tenerife island

Abstract

In the south of the island of Tenerife (Valle de Güimar), a study was made of the composition of the grape and fundamentally in colour potential during the ripening of the red varieties Listán negro and Ruby Cabernet in two vineyards located at different heights above sea level. The conventional ripening parameters and total and extractable anthocyanin content have been determined in order to estimate all the main characteristic phenolic. Significant differences were detected between the varieties, along with a clear influence of vineyard altitude on accumulation of colour and phenolic substances in the grapes.

Keywords

• phenolic ripening
• red grape
• altitude
• anthocyanin