Study of phenolic compounds of red table wine materials produced from various grape varieties

The aim of the study was to determine the technological stock of phenolic compounds in European technical grape varieties grown in the climatic conditions of Uzbekistan, used to produce white and red wines. UV-Vis spectrophotometric method determined the total content of phenolic compounds in localized wine-technical grape varieties. Using high performance liquid chromatography (HPLC), the qualitative and quantitative content of groups and subgroups of phenolic compounds was studied, biologically active components obtained in the process of their extraction were identified, and studies were carried out to analyze the types of phenolic compounds by chromatographic separation in certain wine-technical grape varieties. Chromatographic separation, identification and qualitative analysis of phenolic compounds revealed 2 groups of phenol-carboxylic acids, 9 groups of dihydroxy acids, 7 groups of flavan-3-ol, 12 groups of flavonols and 15 groups of anthocyanins, as well as, 2 tannins. Also revealed the presence of flavonoids, which have such advantages as the individual identification of their polymer products. Studies have shown that local grape varieties have a high degree of phenolic retention. This result opens up tremendous opportunities for future scientific improvement of wine production technology

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Changes in the concentration of phenolic compounds of ‘Pinot Noir’ grapes and base wines prepared from it

Magarach. Vinogradstvo i Vinodelie ◽

10.35547/im.2020.22.3.015 ◽

2020 ◽

pp. 260-265

Author(s):

Владимир Арамович Маркосов ◽

Наталья Михайловна Агеева ◽

Олег Васильевич Ничвидюк ◽

Армен Юрьевич Даниелян ◽

Виктор Викторович Тургенев ◽

...

Keyword(s):

Phenolic Compounds ◽

Weather Conditions ◽

Growing Season ◽

Considerable Change ◽

Pinot Noir ◽

Cabernet Sauvignon ◽

Temperature And Precipitation ◽

The Difference ◽

Coloring Agents ◽

Grape Varieties

Исследован технологический запас фенольных веществ винограда сорта Пино нуар в зависимости от погодных условий вегетационного периода 2017-2019 годов в сравнении с сортом Каберне-Совиньон. Показано, что кроме массовой концентрации сахаров и титруемых кислот установление технологического запаса фенольных соединений должно быть важнейшим критерием для определения срока сбора красных сортов винограда. Установлено существенное влияние погодных условий (температура и количество осадков) на технологический запас фенольных соединений, в том числе красящих веществ. Представлены экспериментальные данные о существенном изменении количества красящих веществ в обоих сортах винограда в зависимости от метеорологических факторов в период вегетации. Показано различие в динамике созревания и накопления фенольных соединений сортами Пино нуар и Каберне-Совиньон. Установлены особенности изменения концентрации суммы фенольных соединений и красящих веществ в виноматериалах в процессе их хранения в зависимости от сорта винограда и их исходных концентраций: большая сохранность фенольных соединений выявлена в виноматериалах Пино нуар, особенно произведенных в 2019 г. Неодинаковые сроки созревания винограда и накопления технологического запаса красящих веществ в сезон виноделия урожаев 2017-2019 гг. зависят, по нашему мнению, не только от суммы активных температур и осадков вегетационного периода, но и от напряжения температуры во время интенсивного созревания винограда (июля, августа месяца 2019 г.). The technological stock of phenolic substances of ‘Pinot Noir’ grapes in comparison with ‘Cabernet-Sauvignon’ variety was investigated depending on the weather conditions of the growing season of 2017-2019. It is shown that in addition to the mass concentration of sugars and titratable acids, the establishment of a technological reserve of phenolic compounds should be the most important criterion for determining the timing of red grapes harvest. A significant impact of weather conditions (temperature and precipitation) on the technological supply of phenolic compounds, including coloring agents, is established. Experimental data on a considerable change in the quantity of coloring agents in both grape varieties depending on meteorological factors during the growing season are presented. The difference in the dynamics of ripening and accumulation of phenolic compounds by ‘Pinot Noir’ and ‘Cabernet-Sauvignon’ varieties is shown. There is a feature to change the concentration of the quantity of phenolic compounds and coloring agents in base wines in the process of storage depending on grape variety and their initial concentrations: great preservation of phenolic compounds is revealed in ‘Pinot Noir’ base wine, especially those produced in 2019. Different timing of grape ripening and accumulation of technological reserve of coloring agents during the season of 2017-2019 winemaking harvest depends, in our opinion, not only from the total amount of active temperatures and precipitation of the growing season, but also from the voltage of temperature during the intense ripening of grapes (July, August of 2019).

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Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS

Molecules ◽

10.3390/molecules25061342 ◽

2020 ◽

Vol 25 (6) ◽

pp. 1342 ◽

Cited By ~ 3

Author(s):

Anna Stój ◽

Ireneusz Kapusta ◽

Dorota Domagała

Keyword(s):

Cluster Analysis ◽

Phenolic Compounds ◽

Vitis Vinifera ◽

Hierarchical Cluster Analysis ◽

Hierarchical Cluster ◽

Malolactic Fermentation ◽

Red Wines ◽

Grape Variety ◽

Grape Varieties

The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.

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Study of Low Molecular Weight Phenolic Compounds during the Aging of Sparkling Wines Manufactured with Red and White Grape Varieties

Journal of Agricultural and Food Chemistry ◽

10.1021/jf021017z ◽

2003 ◽

Vol 51 (7) ◽

pp. 2089-2095 ◽

Cited By ~ 66

Author(s):

M. Ángeles Pozo-Bayón ◽

M. Teresa Hernández ◽

Pedro J. Martín-Álvarez ◽

M. Carmen Polo

Keyword(s):

Molecular Weight ◽

Phenolic Compounds ◽

Low Molecular Weight ◽

Grape Varieties

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Extraction Methodology and Power Ultrasound Effects on Phenolic Compounds and Antioxidant Activities of Two Tunisian Grape Varieties

International Journal of Medicinal Plants and Natural Products ◽

10.20431/2454-7999.0701002 ◽

2021 ◽

Vol 7 (1) ◽

Keyword(s):

Phenolic Compounds ◽

Antioxidant Activities ◽

Power Ultrasound ◽

Grape Varieties

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Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds

Molecules ◽

10.3390/molecules27020542 ◽

2022 ◽

Vol 27 (2) ◽

pp. 542

Author(s):

Yiliang Cheng ◽

Jennifer Rae Savits ◽

Aude Annie Watrelot

Keyword(s):

Phenolic Compounds ◽

Condensed Tannins ◽

High Performance ◽

Limit Of Detection ◽

Color Stability ◽

Wall Material ◽

Chemical Compositions ◽

Cold Hardy ◽

Grape Varieties

Cold-hardy interspecific hybrid grape varieties (Vitis spp.) have distinctive chemical compositions such as high acidity, a high content of anthocyanin diglucoside and a low condensed tannins content, compared to Vitis vinifera varieties. Considering the importance of phenolic compounds on the quality of red wine, a mechanical maceration technique, accentuated cut edges (ACE), has been evaluated when applied directly to crushed grapes (ACE-C), and 24 h before pressing (ACE-P), to improve the extraction of phenolic compounds. Samples were collected at crushing, bottling, and after five months of aging. Phenolic compounds and color characteristics of the wines were analyzed by high-performance liquid chromatography (HPLC) with diode array and fluorescence detectors and UV-Visible spectrophotometry. The color intensity, non-anthocyanin monomeric compounds and total iron-reactive phenolics content increased after applying ACE, compared to the control (CTL) after aging, and was significantly higher (37%) after ACE-C, compared to ACE-P. However, the concentration of condensed tannins was below the limit of detection in all the samples, indicating that ACE did not help their extraction or further interactions occurred with disrupted cell wall material. Applying ACE at crushing was considered as the optimum time to achieve a higher color stability in Marquette red wines.

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Influence of locality on content of phenolic compounds in white wines

Czech Journal of Food Sciences ◽

10.17221/337/2013-cjfs ◽

2013 ◽

Vol 31 (No. 6) ◽

pp. 619-626 ◽

Cited By ~ 6

Author(s):

L. Lampíř ◽

P. Pavloušek

Keyword(s):

Czech Republic ◽

Phenolic Compounds ◽

Protocatechuic Acid ◽

Statistical Evaluation ◽

Hydroxybenzoic Acid ◽

White Wines ◽

The Czech Republic ◽

Caftaric Acid ◽

Grape Varieties

Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. Sádek is a location on the edge of production wine-growing in the Czech Republic and Perná is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)-catechin and (–)-epicatechin. Since these compounds were not influenced significantly by vintage, they can be good markers of terroir.

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