title: Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.
abstract: Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas-the Aquitaine (France) and Rioja (Spain) regions-in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux "generic" (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux "generic") and Tempranillo (Rioja). On the contrary, Bordeaux "specific" regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.
authors.affiliation: University Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France. cindyquaglieri@gmail.com.|INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France. cindyquaglieri@gmail.com.
authors.forename: Cindy
authors.initials: C
authors.lastname: Quaglieri
authors.affiliation: Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), P.O. Box 644, 48080 Bilbao, Spain. noeliap_89@hotmail.com.
authors.forename: Noelia
authors.initials: N
authors.lastname: Prieto-Perea
authors.affiliation: Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), P.O. Box 644, 48080 Bilbao, Spain. luisangel.berrueta@ehu.eus.
authors.forename: Luis Angel
authors.initials: LA
authors.lastname: Berrueta
authors.affiliation: Departamento de Química Analítica, Facultad de Ciencia y Tecnología, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU), P.O. Box 644, 48080 Bilbao, Spain. blanca.gallo@ehu.eus.
authors.forename: Blanca
authors.initials: B
authors.lastname: Gallo
authors.affiliation: University Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France. zuri.rasines@gmail.com.|INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France. zuri.rasines@gmail.com.
authors.forename: Zurine
authors.initials: Z
authors.lastname: Rasines-Perea
authors.affiliation: University Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France. michael.jourdes@u-bordeaux.fr.|INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France. michael.jourdes@u-bordeaux.fr.
authors.forename: Michael
authors.initials: M
authors.lastname: Jourdes
authors.affiliation: University Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France. pierre-louis.teissedre@u-bordeaux.fr.|INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France. pierre-louis.teissedre@u-bordeaux.fr.
authors.forename: Pierre-Louis
authors.initials: PL
authors.lastname: Teissedre
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D005602:France; D010636:Phenols / Q000737:chemistry*; D025341:Principal Component Analysis; D013030:Spain; D021241:Spectrometry, Mass, Electrospray Ionization; D053719:Tandem Mass Spectrometry; D013634:Tannins / Q000737:chemistry; D014920:Wine / Q000032:analysis* / Q000592:standards
chemical_list: D000872:Anthocyanins; D010636:Phenols; D013634:Tannins
keywords: Aquitaine; HPLC-DAD-ESI-MS/MS; Rioja; anthocyanins; component levels; pigments; pyranoanthocyanins; tannins; wine composition