Chemical Analysis of Canarian Wines

                  Prof. Juan Pedro Pérez Trujillo

                        jperez@ull.edu.es

             University  of La Laguna, La Laguna, Tenerife, Spain



We would start with an introduction about the Canary Islands wine where we would expose the
peculiarities of the Canarian viticulture, given that they are grape varieties different from those
of the rest of the world, with a diverse territory formed by seven islands with different types of
soil, differences in height and different microclimates. Canarian viticulture is like a continent
in miniature.

Then we would deal with the analysis of the parameters that are regulated by the different
countries and institutions or international organizations that are used to guarantee that the wines
have sufficient quality to allow their bottling, commercialization and consumption. Canarian wines
meet these requirements and are a suitable product for consumption, without toxicological risks.

Metals are the most appropriate parameters to relate wines to their geographical origin given their
direct relationship with the soil. Therefore they can be used to characterize wines according to
their origin and be used to fight against fraud. We will see the particularities of the wines of
each island, highlighting the particular case of Lanzarote wines.

Polyphenols are very important compounds in red wines because they influence sensory properties
(color, bitterness and astringency), indicate whether a wine is suitable for aging in wooden
barrels, have antioxidant capacity and can be useful to differentiate varieties from grape.
Depending on the available time, we will develop this section to a greater or lesser extent.