Chemical Characterization and Antioxidant Evaluation of Young and Eged Wines from Aguascalientes and Queretaro

Abstract

Red wine is distinguished by a high economic and cultural value and therefore, its reliable characterization is important to assess its quality and authentication. Currently, Mexican wine consumption is growing due to wine tourism initiatives, then the determination of the chemical profile of commercial selected samples of young and aged red wines produced at wineries from Queretaro and Aguascalientes was performed. Seventy-eight nonvolatile compounds were identified by ultra performance liquid chromatography coupled to mass spectrometry. Three main families of secondary metabolites (Flavonols, ellagitannins and anthocyanins) were quantified by differential pulse voltammetry using carbon screen printed electrodes (SPEs). Tempranillo aged wine from Vinos del Marqués, Queretaro, showed the highest content of total polyphenols and anthocyanins from the evaluated wine samples. This research contributes to the knowledge of the chemical profile of commercial selected samples from wineries that belong to Mexican wine routes in a consolidated and experimental stage.