Abstract
This article is aimed at identifying the relationship between the territories agro-ecological conditions and the anthocyanins complex formation of grapes, which determines the quality and biological value of red wines. Using HPLC, the anthocyanins complex of 'Cabernet Sauvignon' cultivar from 6 industrial vineyards, located in three natural regions of Crimea, was studied. The agro-climatic resources of vineyards were assessed using the methods of geoinformation and mathematical modeling. It was detected that according to parameters of heat and moisture supply vineyards discriminated with Wilks L. = 0.007; α<0.00001. The direct correlation (r = 0.88-0.95) was identified between growing degree days above 10 °C, growing degree days above 20 °C, Winkler index, average growing season temperature and the rate of monoglucosides of malvidin and its derivatives in anthocyanins complex of berries; the inverse correlation – between the same agroecological indexes and the rate of cyanidin, petunidin and their derivatives. The similarity (Ed = 2.79-2.98) of anthocyanins complex of grapes from Villino v., Uglovoe v. and Yalta t. located in the western foothill-coastal and south coast regions was discovered. The highest content of anthocyanins was found in grapes from Privetnoe v. (5487 ± 384 mg kg-1), the smallest - from Solnechnaya Dolina v. (2154 ± 129 mg kg-1) located in the same natural region. The results obtained indicate the need for a "point" assessment of the agro-ecological resources for creation of industrial vineyards.
Highlights
Modern consumer demands for high quality wines are based on the unique organoleptic characteristics of wines, and on their compliance with the physiological needs of the human health
The closest precursors of anthocyanins are flavonons; their further modification by adding a methyl group leads to the formation of monoglucosides of peonidin, petunidin and malvidin [9, 10]
The level of sugars required to start anthocyanins synthesis and anthocyanin complex formation are determined by the species and cultivar of grapes: Vitis vinifera at the stage of maturity is characterized by a prevalence of malvidin3-O-β-D-glucoside and its derivatives, which are the final metabolites of the chain of transformation of anthocyanin compounds [11, 12, 13, 14, 15]
Summary
Modern consumer demands for high quality wines are based on the unique organoleptic characteristics of wines, and on their compliance with the physiological needs of the human health. In the case of red wines, anthocyanins play a significant role in formation of these aspects of quality. In the human health anthocyanins exhibit strong antioxidant properties, determining a wide range of their biological effects: cardioprotective, antitoxic, anti-inflammatory, antiviral, anticarcinogenic, improving the elasticity of blood vessels, visual acuity, etc. The level of sugars required to start anthocyanins synthesis and anthocyanin complex formation are determined by the species and cultivar of grapes: Vitis vinifera at the stage of maturity is characterized by a prevalence of malvidin3-O-β-D-glucoside and its derivatives, which are the final metabolites of the chain of transformation of anthocyanin compounds [11, 12, 13, 14, 15]
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