AREA III. Maturation and enology
Project 12:

Incidence of processing on flavonoles in red wine and chemical tracers for variety differentiation

In the last decade, there has been growing interest in the health benefits of moderate red wine consumption.

One of the main groups of compounds with antioxidant properties is that of flavonoles, which are transferred by the skin of the grape to the wine during maceration.

Likewise, there are grape stocks that provide greater concentrations of these compounds than others. This project shall provide information for the production of wines with more favorable levels of antioxidant flavonoles, as well as a method for determining grape stock authenticity.

Project Length: 3 years