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Abstract: The evolution of the principal families of polyphenols, color intensity, chromatic and organoleptic characteristics was studied throughout the 24months of aging in bottle under controlled temperature of young red wines elaborated from red grape varieties in danger of extinction in Castilla-La Mancha (Bobal, Moravia Agria and Tortosí) together with the reference red grape cultivar from this Spanish region (Cencibel). With respect to chemical composition, a decrease in the concentration of anthocyanins, flavonols, vitisin-type pyranoanthocyanins, coutaric and caftaric acids and flavan-3-ols was observed. On the other hand, there was an increase in hydroxyphenyl-type pyranoanthocyanins and caffeic and p-coumaric acids. Aging affected to the color intensity following a similar pattern in all wines: a slight decrease during the first 12months followed by a greater decrease in color intensity to month 24. Sensory descriptive analysis showed that all the wines maintained their initial characteristics until the year of storage. Significant differences regarding the initial organoleptic characteristics of the wines were found after 24months of storage. [Copyright &y& Elsevier]

The influence of co-winemaking technique on the phenolic profiles, color and antioxidant capacity of wines made from red grape varieties cultivated in La Mancha region (Spain) was investigated. Co-winemaking red wines were obtained by pre-fermentative blend of grapes (1:1, w/w) from the predominant Cencibel (Tempranillo) variety in this region and the minor varieties Bobal, Moravia Agria, Moravia Dulce, Tortosí and Rojal, together with a three varieties blend (1:1:1, w/w/w) of Cencibel, Bobal and Moravia Agria grapes. The phenolic profiles obtained in co-winemaking wines showed more quantity of different compounds than single-variety wine of Cencibel used as reference. The best results were obtained using Bobal, Moravia Agria and Moravia Dulce varieties for co-winemaking, especially an improvement of color characteristics. All co-winemaking wines significantly increased the total resveratrol content as compared to the Cencibel reference wine, although cis-isomers largely predominated in all wines. Moravia Agria and Rojal varieties produced co-winemaking wines with decreased antioxidant capacity, whereas Bobal and Moravia Dulce varieties increased it, even when the co-winemaking wine from Moravia Dulce contained less total polyphenols than Cencibel reference wine. Co-winemaking technique can be suggested as a way to widen the offer of wines to consumers, incorporating characteristic properties of minor grape varieties. In addition, this enological technique has the benefit of avoiding the disappearance of native species, thus improving the biodiversity of La Mancha region. [ABSTRACT FROM AUTHOR]

Abstract: Rojal, Moravia Dulce and Tortosí are three red minority grape varieties grown in La Mancha region (Spain). In this work, wines from these grape varieties were elaborated across four harvests (2006–2009). The aroma of wines was studied by instrumental and sensory analysis to determine their typicality and quality. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) and analysed using gas chromatography–mass spectrometry (GC–MS). GC–MS analysis of wines identified 75, 78 and 80 free aroma compounds and 59, 62 and 62 bound aroma compounds in Moravia Dulce, Rojal and Tortosí wines, respectively. C6 and benzenic compounds were the major components of free varietal aroma. Bound aroma fraction was characterised by a larger concentration of benzenic and C13-norisoprenoid compounds, which suggest that these wines possess a great aroma potential. [Copyright &y& Elsevier]

This paper reports on a study of the profiles of different phenolic compounds (anthocyanins, flavonols, hydroxycinnamic acids and stilbenes) of five minor red grape varieties from the Spanish region of Castilla-La Mancha (Bobal, Moravia Agria, Moravia Dulce, Rojal and Tortosí) and a traditional variety from this growing region (Cencibel) as reference. Grape skin extracts of each variety were analysed by High Performance Liquid Chromatography coupled to Diode Array Detector (HPLC-DAD). The content of grape skins in anthocyanins (21.1-453 mg kg), flavonols (26.9-288 mg kg) and hydroxycinnamic acids (6.80-18.2 mg kg) showed differences according to mainly varietal origin, although other important factors have to be taken into account such as the degree of ripeness, berry size or vintage year. In all the studied varieties, the major anthocyanin was malvidin 3-glucoside (>40%) with the exception of Rojal variety, which major one was peonidin 3-glucoside together with cyanidin 3-glucoside. Moravia Dulce and Rojal varieties contained more than 46% of quercetin 3-glucuronide; the rest of them contained less than 27%. No relation was found between profiles of hydroxycinnamic acids in the studied samples and their variety or year of vintage. All the studied grapes presented high concentrations of stilbenes that could be interesting due to the health benefits. [ABSTRACT FROM AUTHOR]

Abstract: In this work, the wines were elaborated across five harvests (2004–2008) from Moravia Agria minority red grape variety cultivated in La Mancha region. Moravia Agria wines were studied by instrumental and sensory analysis to determine the influence of grape variety on the aroma of wine. Free and glycosidically bound aroma compounds were isolated by solid phase extraction (SPE) to later be analyzed using gas chromatography–mass spectrometry (GC/MS). Ninety-two (92) free aroma compounds and sixty-seven (67) bound aroma compounds were identified and quantified in Moravia Agria wines over this five year period. The odor activity values (OAVs) for the different compounds were classified into seven odorants. The fruity and sweet series are the ones most strongly contributing to the aroma profile of Moravia Agria wines. The sensory profile of Moravia Agria wines was evaluated by experienced wine-testers and was characterized by red fruit, fresh, citric, flower and lychee aroma descriptors. This study shows the first complete aromatic characterization of Moravia Agria wines, also the data suggest that these wines present a great aromatic potential. [Copyright &y& Elsevier]

Abstract: Bobal is an indigenous Spanish cultivar, principally grown in the region of Valencia. The volatile composition of young red wines made from the cv. Bobal grape variety grown in the La Mancha region of Spain has been studied over five vintages by instrumental analysis to determine the influence of grape variety on the aroma of wine. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) using dichloromethane and ethyl acetate respectively to later be analyzed using gas chromatography–mass spectrometry (GC/MS). One hundred and twelve (112) free aroma compounds and ninety-six (96) bound aroma compounds were identified and quantified in Bobal wines oven this five year period. Based on the result, Bobal wine presents a complex chemical profile with a wealth of aromas in its aromatic composition. [ABSTRACT FROM AUTHOR]

Abstract: The influence of co-winemaking technique on the sensory profile of wines made from minority red grape varieties cultivated in La Mancha region (Spain) was researched by sensory characterization. Sensory analysis was carried out by a panel of 15 experienced wine-testers, all with a previous training. The sensory profiles of monovarietal red wines—Cencibel, Bobal and Moravia Agria—were studied and also the effects of co-winemaking technique on sensory characteristics were evaluated. Co-winemaking red wines were obtained by blending (a) Cencibel (50%)+Bobal (50%); (b) Cencibel (50%)+Moravía Agria (50%) and (c) the three grape varieties Cencibel (33%)+Bobal (33%)+Moravía Agria (33%). The co-winemaking technique intensified the principal sensory properties of monovarietal wines and the wines proved to be more complex than the monovarietal wines. [Copyright &y& Elsevier]