Determination of carotenoid profiles in grapes, musts, and fortified wines from douro varieties of Vitis vinifera

P. G. De Pinho, A. C.S. Ferreira, M. M. Pinto, J. G. Benitez, T. A. Hogg

Research output: Contribution to journalArticlepeer-review

41 Citations (Scopus)

Abstract

β-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or quantitatively determined in musts and port wines for the first time. An HPLC method was developed and compared with that of one based on thin layer cromatography with scanning densitometry. The most abundant carotenoids present in red grape varieties are Β-carotene and lutein. In wines, significant quantities of violaxanthin, luteoxanthin, and neoxanthin were found. This study was done with berries (skin and pulp), musts, and fortified wines. Some experiments were performed to follow carotenoid content from grapes to wines. Although the levels of β-carotene and lutein found in fortified wines were lower than those found in musts, other xanthophylls, such as neoxanthin, violaxanthin, and luteoxanthin, exist in appreciable amounts in young ports.

Original languageEnglish
Pages (from-to)5484-5488
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume49
Issue number11
DOIs
Publication statusPublished - 2001
Externally publishedYes

Keywords

  • Aroma precursors
  • Carotenoids
  • Wine composition
  • Winemaking

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