Abstract
The antioxidant activities in the Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China were measured by different analytical assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH·), cupric reducing antioxidant capacity (CUPRAC), superoxide radical-scavenging activity (SRSA) and the contents of total phenols, total flavonoids, total flavanols and total anthocyanins were determined. The results showed that the contents of phenolic compounds and the levels of antioxidant activity in the wine samples greatly varied with cultivar and environmental factors of vine growth. The contents of phenolic compounds and antioxidant activities in Cabernet Sauvignon and Merlot wines from the Yuquanying region of Ningxia were significantly higher than other three regions, followed by the wines from Shacheng region of Hebei, and these parameters were the lowest in Cabernet Sauvignon and Merlot wines from the Changli regions of Hebei and Xiangning region of Shanxi. Taken together, a close relationship between phenolic subclasses and antioxidant activity was observed for the wine samples. Moreover, there were significant discrepancies in the individual phenolic composition and content of four regional Cabernet Sauvignon and Merlot wines, among which the individual phenolic compounds (catechin, epicatechin, cinnamic acid, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, laricitrin-3-O-glucoside and isorhamnetin-3-O-glucoside) revealed a significant correlation (p < 0.05) with the antioxidant capacity in present study, especially for catechin and epicatechin.
Highlights
Phenolic compounds, which are abundant in grape berries and wines, play one of the most important roles in the quality of grape berries and wines
The tested Cabernet Sauvignon and Merlot wines were from four different wine grape-growing regions in China, and this study aimed to analyze the differences in the phenolic compounds and antioxidant properties of these samples
The content of total flavonoids (TFO) decreased in the order: NXYQY > HBSC > HBCL > SXXN for Cabernet Sauvignon wines and NXYQY > HBSC > SXXN > HBCL for Merlot wines, respectively
Summary
Phenolic compounds, which are abundant in grape berries and wines, play one of the most important roles in the quality of grape berries and wines. They strongly contribute to the color, mouth feel and palatability of red wines [1], polyphenols exert many favorable effects on human health, such as the inhibition of atherosclerosis, coronary heart disease and various cancer types [2,3]. Antioxidant activity of grape berries and wines results mainly from their phenolics, whereas the phenolic content and composition depend on the grape variety, vineyard location, cultivation system, climate, soil types, vine cultivation practices, harvesting time, production process and ageing [6].
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