Anthocyanin and aroma profiling of th e 'Albarossa' grapevine crossbreed (<i>Vitis vinifera</i> L.) and its parent varieties 'Barbera' and 'Nebbiolo di Dronero'

  • P. Cook Papini
  • G. Mazza
  • M. Gatti
  • L. Bavaresco
Keywords: grapevine, 'Albarossa', 'Barbera', 'Nebbiolo di Dronero', anthocyanins, aromas, terpenes, norisoprenoids, benzenoids


V. vinifera L. 'Barbera', 'Nebbiolo di Dronero' and the crossbreed 'Albarossa', grown in Piedmont region, Italy, were characterized by the analysis of grape anthocyanins, using High Performance Liquid Chromatography (HPLC), and aromatic compounds using Gas Chromatography coupled with Mass Spectrometry (GC-MS). Five monomeric non-acylated anthocyanins, delphinidin-3-monoglucoside, cyanidin-3-monoglucoside, petunidin-3-monoglucoside, peonidin-3-monoglucoside, malvidin-3-monoglucoside, and the pool of acetic acid acylated anthocyanins and coumarate/caffeoate anthocyanins were detected, as well as the concentration of terpenes, norisoprenoids, alcohols and benzene compounds. Ratios between the different anthocyanin forms were used for varietal profiling, as well as ratios and concentrations of single or pooled aromatic compounds. 'Albarossa' had intermediate levels, between 'Barbera' and 'Nebbiolo di Dronero', of certain anthocyanins and aromas, due to the genetic relationships.