Phenolic Compound Profiles in Berry Skins from Nine Red Wine Grape Cultivars in Northwest China

He-Qiong Bi,Jian-Jun He,Chang-Qing Duan,Xiang-Yun Cui,Zan-Min Jin

doi:10.3390/molecules14124922

Abstract

Phenolic compound profiles were investigated by HPLC-MS in two consecutive years to assess genotypic variation in berry skins of nine red Vitis vinifera cultivars. The results showed that the types and levels of phenolic compounds greatly varied with cultivar. Common wine grape cultivars such as Syrah, Cabernet Sauvignon, Cabernet Gernischt and Merlot contained more types of anthocyanins, flavonols, flavan-3-ols, stilbenes and phenolic acids than Gamay, Yan73, Pinot Noir, Zinfandel and Mycкат Poзoвый. Yan 73 and Pinot Noir had abundant anthocyanins, but only a few non-anthocyanin phenolic compounds. Gamay, Zinfandel and Mycкат Poзoвый contained only a few anthocyanins and flavonols. For a grape cultivar, the ratio of one anthocyanin content to total anthocyanin content did not change greatly from one year to the next, unlike for non-anthocyanins. Cluster analysis showed that except for Syrah and Yan 73, the phenolic profiles in the tested grape cultivars had no significant year-to-year variations.

Highlights

Wine is a widely consumed beverage in the world, with thousands of years of tradition
It has been reported that there were no significant differences in the anthocyanin content of Cabernet Sauvignon and Merlot, which is consistent with our results [11,13]
As regards individual grape cultivars, except for Syrah and Yan 73, almost no significant difference in total anthocyanin content was observed between the years 2006 and 2007

Summary

Introduction

Wine is a widely consumed beverage in the world, with thousands of years of tradition. During the red winemaking process, phenolic compounds from the skins of red grapes transfer to the must during the fermentation and any maceration steps [3]. Based on their carbon skeleton, phenolic compounds are divided into two groups: flavonoid (anthocyanins, flavan-3-ols, flavonols) and non-flavonoid compounds (hydroxybenzoic and hydroxycinnamic acids, stilbenes). Some research into the phenolic compounds of wine grapes have been reported, these studies have focused on the anthocyanin profiles in wine grapes from different varieties, as well as on comparison of total contents and antioxidant activities of phenolic compounds [9,10,11,12,13,14]. Price et al [19] and Spayd et al [20]

Objectives

Results

Conclusion