Abstract
ABSTRACTBackground: Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape winesMethods: We compared 11 spine wines from south China (W1–W11) with 7 high-quality international wines (W12–W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented.Results: Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5-O-diglucoside and malvidin-3-O-(6-O-coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins.Conclusion: These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape.
Highlights
Phenolic compounds can be classified into anthocyanin and non-anthocyanin phenolics [1]
It has been known that Vitis vinifera grapes have anthocyanidin-3-O-monoglucoside as the major anthocyanins, whereas diglucoside conjugated anthocyanins are mainly present in other grapes, such as V. amurensis, V. riparia, V. rupestris, and their hybrids [10,11,12,13]
These wines were rich in phenolic compounds, including anthocyanidin diglucosides
Summary
Phenolic compounds can be classified into anthocyanin and non-anthocyanin phenolics [1]. Phenolic compounds possess a number of bioactive functions, such as antioxidant, cardiovascular protective, anticancer, and antiinflammatory properties [2,3,4,5] They are the major components in wine that play an important role in contributing the sensory attributes and mouthfeel to wine [6,7]. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins. Conclusion: These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape
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