Abstract
Wines contain a large array of phenolic compounds, belonging to non-flavonoids, flavonoids and phenolic-protein-polysaccharide complexes. Phenolics in wine are responsible for wine color, astringency, and bitterness. This study evaluates phenolic composition of commercial and experimental wines derived from bunch (Vitis vinifera) and muscadine (Vitis rotundifolia) grapes to determine compositional differences in phenolics. HPLC analysis of wines showed that majority of phenolic compounds eluted during the first 30 min. Of the red wines tested, Château Cabrieres Chateauneuf de Pape (Rhone) showed the simplest phenolics profile while Cabernet Sauvignon (Vitis vinifera-California) showed the most complex profile. The phenolics composition of red and white wines varied greatly. Some white wines from bunch grape were devoid of any phenolics. Among muscadine white wines, some contained large number of phenolic compounds while the others showed smaller number of phenolic compounds. These data suggested that both the red and white wines contained a complex mixture of phenolic compounds whose content and composition varied by brand suggesting that the wine processing technique greatly influences phenolics composition of wines than color of the wine. Muscadine red wines were quite distinct than that of the bunch grapes, indicating that grape chemistry has a greater influence on wine phenolic composition.
Highlights
Grapes and wine contain a wide spectrum of phenolic compounds
Red wines: The phenolic profiles of most of the red wines obtained by High performance liquid chromatography (HPLC) was found to be similar (Figure 1)
The majority of the phenolic compounds eluted during the first 30 min of the run followed by a group (5 to 7) of moderately resolved compounds eluted between 32 min and 40 min
Summary
Varietal and flavor characteristics of red wines such as color and tannin characteristics largely are due to the presence of phenolics (Somers, 1971; Noble, 1990; Singleton, 1992). These complexes have been reported to stabilize the color of Vitis vinifera red wines and result in wines that taste less fruity and less astringent after aging (Scudamore-Smith et al, 1990).
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