Proanthocyanidins composition in new varieties descended from Monastrell

Area of Science:

• Viticulture and Enology
• Plant Breeding
• Food Chemistry

Background:

• The wine industry continuously adapts to consumer preferences, with organoleptic qualities being key to wine quality.
• Proanthocyanidins (PAs) significantly influence wine's body and color stability, but excessive levels can negatively impact sensory attributes.
• Developing new grapevine varieties is a strategy to enhance wine characteristics.

Purpose of the Study:

• To characterize proanthocyanidin (PA) composition and concentration in new Monastrell crosses.
• To evaluate the PA extraction capacity of new grapevine varieties during maceration.
• To assess the potential of new varieties for improving wine quality.

Main Methods:

• Quantitative analysis of PAs in grapes, seeds, and wines over three seasons (2018-2020).
• Characterization of PA profiles in Monastrell crosses with Cabernet Sauvignon (MC80) and Syrah (MC98, MC4, MC18, MS10).
• Assessment of PA extraction efficiency during the must/wine maceration process.

Main Results:

• Most new Monastrell crosses exhibited higher PA concentrations compared to the Monastrell variety across all three seasons.
• New varieties demonstrated varying capacities for PA extraction during maceration.
• A notable increase in epigallocatechin concentration was observed in wines from several crosses.

Conclusions:

• New grapevine varieties derived from Monastrell crosses generally possess higher PA levels.
• The increased epigallocatechin in wines from these crosses contributes positively to organoleptic properties, enhancing softness.
• These findings support the potential of selected crosses for developing superior quality wines.