Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China

Bao Jiang,Zhan-Yu Sun

doi:10.1590/fst.07818

Abstract

Abstract The purpose of this study was to elucidate the influence of terroir on the polyphenolic compounds, total antioxidant and aroma components of Cabernet Sauvignon red wines from five different wine-producing regions in China. The results obtained showed that the phenols concentrations and total antioxidant capacities from new wine 1 (NW1) were significantly the highest among five regional wines, the latter were new wine 3 (NW3), old wine 1 (OW1) and new wine 2 (NW2), these parameters in old wine 2 (OW2) were the lowest. But the contents of total anthocyanins in the NW2 was higher than both OW1 and NW3. All 58 and 51 volatile components were separately detected in three “new regions” and two “old regions” wines, the volatile fraction was constituted mainly alcohols, esters and acids. According to odor descriptor of these compounds, cheese, floral and fruity aroma was conferred the three new regional wines. The phenol, total antioxidant capacity and aroma components of Cabernet Sauvignon wines can be affected by environmental factors of terroirs in the different extent; three “new regions” have a big potential for producing high quality Cabernet Sauvignon wines.

Highlights

IntroductionPhenolic compounds, originated from grape berries, are transformed into wine through the wine fermentation process
Grape berries are rich in phenolic compounds in human diet
Based on the present study, we found that climate conditions play an key role in the regulation of biosynthesis of polyphenol in grape, resulting in significantly higher levels in polyphenol contents of grapes grown in vineyards with higher average altitude and less precipitation

Summary

Introduction

Phenolic compounds, originated from grape berries, are transformed into wine through the wine fermentation process. The biosynthesis of phenols and aroma compounds depends on many environmental factors, which include soil type, terrain characteristics, climate condition (especially for temperature, light and rainfall) (Jackson & Lombard, 1993; Jiang et al, 2013; King et al, 2014; Xing et al, 2015). Li et al (2009) stated that the geographical origins had an influence on the ployphenols content and antioxidant capacity of Cabernet Sauvignon red wines. Yue et al (2015) reported that the number of volatile compounds in Cabernet Sauvignon red wines increased with vineyard altitude, while total concentrations of the volatiles were decreased. In Brazil, Falcão et al (2007) reported that Cabernet Sauvignon wine from higher altitude vineyards were correlated with bell pepper flavor, while wines from lower altitudes had red fruits and jam flavor, to name a few

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Conclusion