Flavonoid and Non-Flavonoid Compounds During Fermentation and Post-Fermentation Standing of Musts from Cabernet Sauvignon and Tempranillo Grapes

¹ Departamento de Química Agrícola y Edafología, Facultad de Ciencias, Universidad de Córdoba, Avda San Alberto Magno s/n, E-14004 Córdoba, Spain.

Changes in polyphenol contents during fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes were studied. Flavonoid contents were found to increase during alcoholic fermentation of Cabernet Sauvignon musts and decrease during subsequent post-fermentation standing. On the other hand, flavonoid contents in musts from Tempranillo grapes started to decrease markedly after removal of grape skins and even more sharply at the end of malolactic fermentation (96 days). The contents in non-flavonoid compounds increased more gradually along the studied period, except at the end in musts from Tempranillo grapes, from which they virtually disappeared. As a result of the decreased contents of non-anthocyanins compounds in the wines of Tempranillo variety and higher contents in anthocyanins, the flavonoid/ anthocyanin and non-flavonoid/anthocyanin ratios were higher for the Cabernet Sauvignon variety, even though this exhibited a more marked trend in forming polymeric pigment.

Key words: flavonoids, non-flavonoids, red wines, fermentation, post-fermentation standing

Submitted on March 24, 1994

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