Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro

Danijela Šuković,Ivanka Ćirić,Slavica Todić,Živoslav Tešić,Milica Sredojević,Uroš Gašić,Bojana Knežević,Jelena Mutić

doi:10.3390/foods9020138

Danijela Šuković, Ivanka Ćirić + Show 6 more

Open Access

https://doi.org/10.3390/foods9020138

Copy DOI

Abstract

Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.

Highlights

Content of phenolic compounds is one of the main factors in the quality of grapes and wine.Quantity and structure of phenolic compounds in grapes significantly affect the oenological potential of grapes and sensory attributes of the wine, influencing the color, astringency, bitterness, stability and age-ability of wines [1].Different factors affect the polyphenolic profile, such as variety [2,3], climatic conditions and seasonal weather [4,5], vine health status [6], as well as vineyard management [7]
According to the results obtained for Total phenolic content (TPC) in grape berries (Table 1), it can be seen that these phytochemicals were most abundant in grape seeds (51.72–81.07 g gallic acid equivalent (GAE)/kg), followed by grape skins
Obtained results are in accordance with those published by Pantelić et al [13], where polyphenolic profiles of seven red grapevine varieties from Serbia were analyzed

Summary

Introduction

Content of phenolic compounds is one of the main factors in the quality of grapes and wine. Different factors affect the polyphenolic profile, such as variety [2,3], climatic conditions and seasonal weather [4,5], vine health status [6], as well as vineyard management [7]. Bearing in mind the importance of the phenolic grape profile on the quality and sensory properties of wines and numerous factors affecting the phenolic profile, great interest in these compounds is quite justified [8]. Phenolic biological properties such as antioxidant, anti-inflammatory, cardioprotective, Foods 2020, 9, 138; doi:10.3390/foods9020138 www.mdpi.com/journal/foods

Objectives

Methods

Results

Conclusion