Hybrid variety Dionis (Cabernet Franc E11 × Panonia) vs. Cabernet Franc wines: Comparative study of chemical profile, in vitro biological activity, sensory quality and potential health risk

Abstract

In the 20th century, resistant grape varieties did not succeed due to the lack of wine quality analyses prior to introduction to the market. Thus, newly created resistant varieties should be tested for wine quality characteristics. This study evaluates new, resistant interspecies variety Dionis and parental Cabernet Franc wines (vintages 2017−2021): chemical characteristics (oenological parameters; polyphenolic profile by HPLC analysis), in vitro biological activity (biochemical and cell-based assays related to enzyme inhibitory, antioxidant and anti-inflammatory activity), safety aspects (ochratoxin A (OTA) occurrence), and sensory profile. According to oenological parameters, Dionis wine is very similar to Cabernet Franc wine. The most abundant phenolic acid in all samples was gallic acid (14.77−99.08 mg/L), catechin (8.12–41.09 mg/L) was the dominant flavonoid, and malvidin-3-O-glucoside (1.5–120.8 mg/L) the leading anthocyanin. Some differences in polyphenolic profile arose due to variety; annual environmental factors probably do not have great impact. All samples expressed considerable in vitro biological activity, reasonably correlated with content of some polyphenolics, such as anthocyanins. OTA was not detected in any sample. In general, sensory properties of Dionis and Cabernet Franc were similar, while, dependent on vintage, Dionis showed a more variable sensory profile.