Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: %26apos;saba%26apos; and %26apos;agresto%26apos;

作者：Simone Giuseppe Vasile; Montevecchi Giuseppe^*; Masino Francesca; Matrella Valentina; Imazio Serena Anna; Antonelli Andrea; Bignami Cristina

来源：Journal of the Science of Food and Agriculture, 2013, 93(14): 3502-3511.

DOI：10.1002/jsfa.6296

• Vitis vinifera
• saba
• agresto
• heat concentration
• anthocyanin profile
• OIV descriptors

BACKGROUNDSaba%26apos; and agresto%26apos; are traditional Italian products both based on unfermented grape juices that are concentrated by heating. The former is obtained from ripe grapes and the latter from unripe grapes. In this work, we have characterized the main red-skinned (Ancellotta, Fortana, Lambrusco di Sorbara, Lambrusco grasparossa, Lambrusco salamino and Uva Tosca) and white-skinned (Lugliatica, Spergola, Trebbiano di Spagna and Trebbiano modenese) cultivars used for saba%26apos; and agresto%26apos; production, focusing on the variability expressed by ampelographic traits, physical and chemical parameters and anthocyanin profile. %26lt;br%26gt;RESULTSThe cultivars examined were effectively discriminated on the basis of their different composition profile by analysis of variance and principal component analysis. In particular, a peculiar anthocyanin profile was traced by absolute and relative values for each cultivar. The identification of the main anthocyanins of some local cultivars, their chemical characterization and their ampelographic description were one of the main achievements of this work. %26lt;br%26gt;CONCLUSIONThe use of red grapes to obtain saba%26apos; seems more rational for the presence of higher amounts of antioxidant substances. Ancellotta showed several factors interesting for saba%26apos; production, such as the very high anthocyanin content, including anthocyanin antioxidants. A more detailed investigation on agresto%26apos; technology is required.

• 出版日期2013-11