Browsing by Author "Carbonell-Barrachina, A.A."

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Changes in Anthocyanin Pigments, Trans-Resveratrol, and Colorimetric Characteristics of Fondillón Wine and Other “Monastrell” Wines During the Aging Period
(Springer Science and Business Media Deutschland GmbH, 2023) Uysal, R.S.; Issa-Issa, H.; Esther, E.; Carbonell-Barrachina, A.A.
The studied red wines, which are Fondillón, reserva, crianza, and young, are prepared from exclusive “Monastrell” grapes, and protected under the Alicante Denomination of Origin (Alicante, Spain). The objectives of the present study were (i) to show the effect of aging period on the amount of anthocyanin pigments, trans-resveratrol, and the colorimetric characteristics (color intensity, color density, and tonality) of Fondillón and other Monastrell wines (young, crianza, and reserva) which have different aging periods, and (ii) to propose a new traceability method for the determination of the Fondillón originality. Identification of anthocyanin compounds and determination of trans-resveratrol content were performed using LC–MS/MS. Correlation analysis was performed among anthocyanin compounds and color parameters. A sharp decrease in the anthocyanins content was observed in Fondillón wine. Besides, statistically significant changes were found in all colorimetric parameters between young and Fondillón samples. A significant change from red hue to brick red/yellow hue was observed between the colors of young and Fondillón wines, respectively. A significant decrease in the content of trans-resveratrol was also observed as a result of the aging period of these “Monastrell” wines. In this study, anthocyanin compounds of Fondillón wine were identified for the first time and their effects on the colorimetric parameters of the wine were revealed. Consequently, the authenticity of Fondillón wines can be determined by monitoring of anthocyanin compounds and trans-resveratrol. © 2023, The Author(s).
Fondillón Wine Adulteration by Addition of Other Monastrell Wines
(MDPI, 2023) Issa-Issa, H.; Hernández, F.; López-Lluch, D.; Uysal, R.S.; Carbonell-Barrachina, A.A.
Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages most prone to adulteration, as indicated by the European Commission. Fondillón is one of the most important naturally sweet Spanish wines and is certainly the core of the Alicante PDO. Fondillón is a wine that is prone to be adulteration due to its limited production and high price. The aim of this study was to identify potential markers of Fondillón adulteration by mixing it with other Monastrell wines. The experimental results showed that Fondillón is characterized by high concentrations of acetic acid, furfural, benzaldehyde, vitispirane, and TDN and low concentrations of citric, tartaric, and malic acids; a low total phenolic content; and low values of antioxidant activity. © 2023 by the authors.