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Article

Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

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Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentariay de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain
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Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade- Straße 1, 65366 Geisenheim, Germany
*
Authors to whom correspondence should be addressed.
Received: 31 October 2019 / Revised: 17 December 2019 / Accepted: 8 January 2020 / Published: 13 January 2020
(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)
Anthocyanins and volatile aromas may contribute to the identity of a wine varietal. Various parameters such as terroir (including vineyard altitude), viticultural management, vinification techniques and ageing conditions can influence the physiochemical pathways of the compounds. This work evaluated the anthocyanins and volatile compounds of two monovarietal wines from indigenous varieties, Yiannoudi and Maratheftiko, grown in the island of Cyprus from the vintages 2014, 2015 and 2016. The experimental analysis comprised the determination of anthocyanin’s profile (high-performance liquid chromatography-diode array detection chromatography-electrospray ionization tandem mass spectrometry, HPLC-DAD-ESI/MS) and fermentation derived volatiles (gas chromatography-flame ionization detector, GC-FID) and a blind wine testing sensory evaluation. Both the analytical results and the blind wine tasting showed that wines, at their early stage, were easily differentiated by variety, especially in terms of anthocyanins composition, while, in aged wines, the differences among samples were influenced in time by the winemaking procedures and it was not possible to differentiate varieties in such conditions. View Full-Text
Keywords: red wine varieties; anthocyanins; Cyprus; Yiannoudi; Maratheftiko red wine varieties; anthocyanins; Cyprus; Yiannoudi; Maratheftiko
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MDPI and ACS Style

Tsiakkas, O.; Escott, C.; Loira, I.; Morata, A.; Rauhut, D.; Suárez-Lepe, J.A. Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus. Beverages 2020, 6, 4. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010004

AMA Style

Tsiakkas O, Escott C, Loira I, Morata A, Rauhut D, Suárez-Lepe JA. Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus. Beverages. 2020; 6(1):4. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010004

Chicago/Turabian Style

Tsiakkas, Orestis, Carlos Escott, Iris Loira, Antonio Morata, Doris Rauhut, and José A. Suárez-Lepe 2020. "Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus" Beverages 6, no. 1: 4. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010004

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