Phenolic potential of new red hybrid grape varieties to produce quality wines and identification by the malvin

¹ Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
² INRA, ISVV, UMR 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
³ Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France
⁴ Groupe Institut Coopératif du Vin (ICV), La Jasse de Maurin, 34970 Lattes, France
⁵ Chambre d'Agriculture de l’Aude, Domaine expérimental de Cazes, 11240 Alaigne, France
⁶ Chambre d'Agriculture de l’Aude, Atelier Bois et plants de vigne ZI le Briolet, 11570 Palaja, France
⁷ Chambre d'Agriculture de la Gironde, Vinopôle Bordeaux-Aquitaine, 39 Rue Michel Montaigne - CS 20115, 33095 Blanquefort Cedex, France

Abstract

The hybrids are new varieties that are resistant to the cryptogamic diseases of vines, and they may be a good solution to the reduction of pesticide use. However, these new varieties have appeared recently and only few studies have been conducted to check the quality of the wine that they produce. In this study, wines originated from hybrids were chemically characterized (polyphenols, tannins, anthocyanins, and color analysis). Results show that their oenological parameters were close to those of the Vitis vinifera wines. The wines made from Vinifera (100%), with Vidoc, and all the resistant Bouquets studied are malvidin-3 glucoside dominant, and all the others hybrids varieties are cyanidin dominant. Furthermore, the hybrid wines had a higher concentration in condensed tannins and a lower one in molecular tannins compared with the Vitis vinifera wines, except for the Vidoc wines. As far as the anthocyanin content is concerned, the samples contained anthocyanin diglucosides, with the malvidin-3,5-diglucoside (malvin) the most abundant one. Also, their concentration in molecular anthocyanins were higher than the concentration in normal wines. The Vidoc wines do not contain any malvin. For the other wines, malvin co-eluted with cyanidin-3-O-glucoside and in this case, the cyanidin’s concentration was impressively higher than the Vidoc wines. The current OIV method gives different results for malvidol diglucoside compared to the use of an HPLC chromatography method (HPLC-DAD-QQQ). The current OIV method does not appear reliable in comparison with the HPLC method for detecting malvin. Finally, the hybrid wines had a darker blue/purplish color than the Vitis vinifera wines.