Study of varietal wine from Qualified Origin Denomination Rioja (Spain): analysis of wine colour, polysaccharides, polyphenols and biogenic amines and amino acids

Recently new red varieties have been approved by the qualified origin denomination Rioja (DOCa Rioja). These varieties have been selected for their oenological potential. Although these grape varieties are autochthonous in La Rioja, there are no studies in detail about their composition, behaviour and evolution. These knowledge will allow to adapt the winemaking techniques most suitable for each vmiety. The aim of this work was to analyse the colour, the polysaccharide, polyphenolic and biogenic amines and amino acids of red wines for the elaboration of wines from different autochthonous grape varieties of La Rioja. The winemaking was made in 500 litres French oak barreis by duplicate. The studied varieties were Tempranilla, Maturana, red Maturana and Manastel from the qualified origin denomination Rioja (DOCa Rioja). Analysis of wine colour was made as described by Boulton [l]. Polysaccharides were recovered by precipitation after ethanolic dehydration and analysed by HRSEC-RID [2]; monomeric polyphenols were directly analysed by high resolution size liquid chromatography with diode array detector (HPLC-DAD) [3); tannins were fractionated by gel penneation chromatography (GPC) [4) and further analysed by HPLC-DAD as described by Kennedy [5]; and finally biogenic amines, amino acids and ammonium ion were analysed by simultaneous HPLC analysis [6). Ali the analyses were perfo1med in triplicate. REFERENCE LIST [1] Boulton, R. American Joumal of Enology and Viticulture 2001, 52, 67-87. [2] Guadalupe, Z.; Ayestarán, B. Joumal of Agricultural and Food Chemistry 2007, 55, 10720-10729. [3] Gómez Alonso, S.; García Romero, E.; Hemmsfn Gutiérrez, l. Joumal of Food Composition and Analysis2007, 20, 618-626. [4] Guadalupe, Z; Soldevilla, A; Sáenz Navajas M.P.; Ayestarán B. Joumal of Chromatography A 2006, 1112,112-120. [5] Kennedy, J. A.; Iones, G.P. Joumal of Agricultural and Food Chemistry 2001, 49, 1740-1746.[6] Gómez- Alonso, S.; Hermosín-Gutiérrez, l.; García-Romero, E. Journal of Agricultural and Food Chemistry2007, 55, 608-613