Spanish red wines

Fernandez de Simon B, Cadahia E and Mocha J. 2003. Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood. J Agric Food Chem 51 (26) 7671— 7678. 

PC3 = 16%). Discrimination of Spanish red wines on the basis of the vineyard (reproduced from Rodriguez-Mendez et al, 2008, with permission). 

Commercial 0. oeni strains are selected for their oenological parameters, including the absence of amino acid decarboxylases. According to the in vitro studies done by Moreno-Arribas et al. (2003), none of the four commercial malolactic starter cultures tested could produce histamine, tyramine or putrescine. Martln-Alvarez et al. (2006) also compared inoculation with spontaneous malolactic fermentation in 224 samples of Spanish red wine. They found that inoculation with a commercial starter culture of lactic acid bacteria could reduce the incidence of biogenic amines compared to spontaneous malolactic fermentation in wines. Starter cultures could eliminate indigenous bacteria, or could possibly degrade the biogenic amines produced by the undesirable strains. 

Similarly, such flaws as green apple and earthy aromas were negatively correlated with oak wood components, and this attests to the ability of these oak wood components to mask vegetative aromas and off flavours in wine. However, other authors found that the descriptor wood-vanilla-cinnamon , due to oak extracted compounds in Spanish red wines, was negatively influenced by the presence of 4-ethylphenol, 4-ethylguaiacol and phenylacetaldehyde (Aznar et al. 2003). 

Arozarena, 1., Casp, A., Marfn, R., Navarro, M. (2000). Multivariate differentiation of Spanish red wines according to region and variety. /. Sci. Food Agric. 70, 1909-1917. 

A simple CZE method, using a borate buffer at pH 9.5 and UVD at 280 nm, was applied for analysis of Spanish red wines. Although the electrophoretic profile was similar for different wines, the quantitative analysis varied much between them. The following phenolic components were identified (—)-epicatechin (2), (+)-catechin (3), (—)-epigallocatechin (74), syringic acid (70), vanillic acid (38), gallic acid (8), protocatechuic... 

HPLC-analysis of polyphenolic compounds in Spanish red Wines and determination of their antioxidant activity by Radical scavenging assay.. Chromatogr. A 912, 249-25. 

Relationship between nonvolatile composition and sensory properties of premium Spanish red wines and their correlation to quality perception, [doi 10.1021/jfl02546f]. Journal of Agricultural and Food Chemistry, 58(23), 12407-12416. 

Serrano-Lourido, D., Saurina, J., Hernandez-Cassou, S., and Checa, A., 2012. Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis. Food Chem. 135 1425-1431. 

H Escalona, L Birkmyre, JR Piggott, A Paterson. Relationship between sensory perception, volatile and phenolic components in commercial Spanish red wines from different regions. J Instit Brew 107(3) 157 166, 2001. 

Lamuela-Raventos RM, Romero-Perez A, Waterhouse A and de la Torre-Boronat M. 1995. Direct HPLC analysis of cis- and trims resvcrntrol and piceic isomers in Spanish red Vitis vinifera wines. J Agric Food Chem 43(2) 281-283. 

R. M. Lamuela-Raventos et al., Direct HPLC Analysis of Cis- and 7>ans-resveratrol and Piceid Isomers in Spanish Red Vitis vinifera Wines, ... 

The phenolic antioxidant activity in the corn oil emulsions of 17 selected Spanish wines and two Californian wines was examined for their preventive capability for lipid oxidation as dietary antioxidants. The inhibition of hydroperoxide formation [measured as percent of control for 10 iM gallic acid equivalents (GAE)] was increased from 8.4 to 40.2% in the presence of the red wines, from 20.9 to 45.8% with the rose wines, and from 6.5 to 47.0% with the white wines. The inhibition of hydroperoxide formation at 20 xM GAE was increased from 11.9 to 34.1% in the presence of red wines, from 0.1 to 34.5% with the rose wines, and from 3.3 to 37.2% with the white wines. The inhibition of the hexanal formation at 10 (jlM GAE was increased from 23.6 to 64.4% in the presence of red wines, from 42.7 to 68.5% with the rose wines, and from 28.4 to 68.8% with the white wines. Moreover, the inhibition of the hexanal formation at 20 xM GAE was increased from 33.0 to 46.3% in the presence of red wines, from 11.3 to 66.5% with the rose wines, and from - 16.7 to + 21.0% with the white wines. The antioxidant effect declined apparently with increasing concentration. The antioxidant activity might be ascribed to the five main groups of phenolics identified in the wines benzoic acids, anthocyanins, flavan-3-ols, flavonols, and hexanal [38]. 

Ferreira et al. (2001a) Spanish aged red wines Solid Phase Extraction on XAD-4 resins Quantitative AEDA... 

Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. (2004b). Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem., 52, 1653-1660. 

Tartaric acid is the main organic acid in grapes at the levels of 5-10 g/L, followed by malic acid (2-4 g/L) and a small amount of citric acid. Other acids such as succinic, acetic, lactic, and propionic acids are formed in limited content in wines during fermentation. An increased content of these acids indicates improper fermentation. The content of organic acids in commercial Austrian and Spanish red and white wines is shown in Table 10.6 [16,17]. 

Escudero A. Campo E. Farina L., Cacho J. Ferreira V. (2007). Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines. Journal of Agricultural and Food Chemistry, Vol. 55, No. 11, (May 2007), pp.4501-4510, ISSN 0021-8561 Etievant, P.X. (1991). Wine. In Volatile compounds of food and beverages, Maarse H (ed) Marcel Dekker, 483-546, ISBN 0-8247-8390-5, New York Ferreira, V. Fernandez, P. Pena, C. Escudero, A. Cacho, J. F. (1995). Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis. Journal of tiie Science of Food and Agriculture. Vol.67, No.3, (September 2006), pp.381-392, ISSN 1097-0010... 

Moreover, the use of 4.6 mm internal diameter columns instead of 2.1 mm in combination with the use of core shell particles permits to increase the flow rate without an increase in the back pressure. This type of column was selected by Serrano-Lourido et al. [10] for the analysis and classification of red wines from different Spanish appellations of origin. The use of LC-UV-vis and LC-fluorescence signals obtained in combination with chemometric analysis by PCA and PLS-DA was successfully applied for Spanish wine classification. 

Sangria, a Spanish drink in origin, is based on a combination of wine and liquor, fresh fruit and fruit juice. The Spanish use red Rioja and brandy. 

LARRAURi J A, SANCHEZ-MORENO c, RUPEREZ p and SAURA-CALIXTO F (1999) Free radical scavenging capacity in the aging of selected red Spanish wines, JAgric Food Chem, 47, 1603-6. 

Marcobal, A., Polo, M.C., Martin-Alvarez, P.J. Moreno-Arribas, M.V. (2005a). Biogenic amines content of red Spanish wines. Comparison of a Direct ELISA and an HPLC method for the determination of histamine in wines. EoodRes. Int., 38,387-394. 

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