Jacinto Darias-Martín

Wines from the Atlantic Islands of Macaronesia come from unusual terroirs due to their volcanic soils and the tropical and subtropical climatic conditions from this region. Some of these Islands produce highly appreciated fortified wines traded around the world since the sixteenth century, such as Madeira or Canary. Nowadays their distinct winemaking techniques and sweet wine traditions combine with the production of table wines. Previous studies described peculiar properties in wines from these regions, mostly related with their phenolic content and color, which are particularly important in the less produced red wines. The main purpose of this chapter is to characterize red wines produced in the Atlantic Islands of Macaronesia in terms of oenological and physico-chemical properties. Wines from these islands are extremely atypical, as their climates conditions are exceptional and red grape cultivars are exclusive. Furthermore, specific viticulture techniques are applied in these latitudes to proportionate the unique characteristics outlined in this work. Original experimental data from 300 red wines produced in 8 Atlantic islands from Canary and Cape Verde archipelago and an important reviewing study for Azores and Madeira red wines are considered herein. Results are presented according to archipelago.

Resumen Resumo In the island of Tenerife, handmade goat cheeses are elaborated. Along three years and in four occasions, we have taken samples of these cheeses, being determined the main physical-chemical parameters, as content in proteins, fat content, dry extract, fat content on dry extract and pH. The influence of the location area, of the type of feeding of the goats and of the season, have been studied. The values of those parameters have been fixed. Seasonal influence in the composition of the cheeses has been found. © 2003 Altaga. All rights reserved. En la isla de Tenerife, se elabora queso de cabra de forma artesanal. A lo largo de tres años y en cuatro ocasiones, se han tomado muestras de dichos quesos, determinándose los principales parámetros físico-químicos, como contenido en proteínas, materia grasa, extracto seco, materia grasa sobre extracto seco y pH. Se ha estudiado la posible influencia de la zona de ubicación de las granjas productoras, del tipo de alimentación del ganado y de la estacionalidad, sobre dichos parámetros. Se han caracterizado los valores en que oscilan los mismos, y se ha encontrado una influencia estacional en la composición de los quesos. © 2003 Altaga. Todos los derechos reservados. Palabras clave: queso de cabra, composición, proteína, grasa, extracto seco Na illa de Tenerife, elabórase queixo de cabra de forma artesanal. Ó longo de tres anos e en catro ocasións, tomáronse mostras de ditos queixos, determinándose os principais parámetros físico-químicos, como contido en proteínas, materia graxa, extracto seco, materia graxa sobre extracto seco e pH. Estudiouse a posible influencia da zona de situación das granxas productoras, do tipo de alimentación do gando e da estacionalidade, sobre ditos parámetros. Caracterizáronse os valores en que oscilan os mesmos, e atopouse unha influencia estacional na composición dos queixos. © 2003 Altaga. Tódolos dereitos reservados Palabras chave: queixo de cabra, composición, proteína, graxa, extracto seco

In the south of the island of Tenerife (Valle de Güimar), a study was made of the composition of the grape and fundamentally in colour potential during the ripening of the red varieties Listán negro and Ruby Cabernet in two vineyards located at different heights above sea level. The conventional ripening parameters and total and extractable anthocyanin content have been determined in order to estimate all the main characteristic phenolic. Significant differences were detected between the varieties, along with a clear influence of vineyard altitude on accumulation of colour and phenolic substances in the grapes.

The copigmentation effect of prefermentation additions of different doses of caffeic acid was investigated during the 1997 harvest. Microfermentation with the major red grape cultivars Listán negro and Negramoll, grown in the Canary Islands, was carried out with the same protocol. Visible and UV spectra were registered periodically. HPLC chromatograms were carried out. The color enhancement of cv. Negramoll wine varied between 13 and 75% (AU at 520 nm), and that of cv. Listán negro wine between 25 and 45% at the end of fermentation. During aging these values were enhanced to reach even >100% in some cases. An initial complex of the 1:1 type, where one molecule of caffeic acid associates with one molecule of anthocyanin, has been identified using the mathematical procedure of Brouillard et al. (J. Am. Chem. Soc.1989, 111, 2604−2610). Caffeic acid seems to contribute to color stability and protection against oxidation. The importance of nonpigment composition in pigment extraction and color retention during and after fermentation is demonstrated. Keywords: Copigmentation; caffeic acid; red wine; UV−visible spectrophotometer; color wine