Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling. (30th October 2021)

• Record Type: Journal Article
• Authors: Royo, Carolina; Ferradás, Yolanda; Martínez-Zapater, José Miguel; Motilva, Maria-Jose
• Is Part Of: Food chemistry. Volume 360(2021)
• Publication Date: 2021-10-30
• Subjects: Anthocyanins -- Berry phenolic composition -- Wine phenolic composition -- Somatic variation -- Phenolic compounds -- Stilbenes -- Tempranillo -- Vitis vinifera; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130049
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Phenolic composition in grape skin and seeds from Tempranillo negro clone. Targeted UPLC-QqQ-MS/MS metabolomics of grape and wine from Tempranillo negro clone. Increased phenol extractability during winemaking of Tempranillo negro clone. Tempranillo clonal selection increasing wine phenol content. Abstract: Grapevine cultivar and clone genotype is an important factor in the phenolic composition of wine. In this study, a new intense dark black berry color variant of Tempranillo, known as Tempranillo negro or VN21, is described. A targeted chromatographic approach based on UHPLC-QqQ-MS/MS was used to study the anthocyanins and non-colored phenols of the grape berry (skin and seeds) and wine. RJ43, one of the most cultivated clones in D.O.Ca. Rioja (Spain), was analyzed for comparison. Results suggest that the unique color of the grape skin in Tempranillo negro could be explained by higher concentrations of peonidin and cyanidin derivatives. This genotype accumulated anthocyanins in the seeds. Those differences in the berry were enhanced in the VN21 wines, which displayed notably higher concentrations of anthocyanins, and significantly increased contents of proanthocyanidins and stilbenes. This study exemplifies the application of phenol chromatographic analyses of spontaneous somatic variants to grapevine clonal selection.