Abstract
Grape skins and seeds are sources of various quality characters of grapevine varieties, such as phenolic compounds, anthocyanins, resveratrol etc. The Greek vineyard is characterized by a large number of indigenous grapevine varieties which remain almost unexploited in terms of their different phenolic content. The aim of this study was to assay the polyphenolic content of seven red native Greek grapevine varieties (‘Kolliniatiko’, ‘Bekari’, ‘Bakouri’, ‘Kountoura mavri’, ‘Doubrena mavri’, ‘Thrapsa’, and ‘Mavro Spetson’) using high performance liquid chromatography (HPLC) coupled with a diode array detector and spectrophotometer. All studied varieties were cultivated in the same area and under the same conditions. The results revealed that despite the fact that anthocyanins and phenolic compounds content were in high levels for all varieties, statistically significant differences were recorded among them. The highest anthocyanins concentration was recorded in ‘Kolliniatiko’, while the lowest anthocyanins concentration was recorded in ‘Mavro Spetson’. Grapevine variety ‘Mavro Spetson’ presented the highest concentration of total phenolic compounds, with statistically significant difference compared to ‘Kountoura mavri’ and ‘Bekari’. Grapevine varieties ‘Kolliniatiko’ and ‘Bekari’ presented the highest concentrations in trans-resveratrol and piceid content, while grapevine variety ‘Doubrena mavri’ presented the highest concentration in vanillin content. These unexploited rare native cultivated varieties contained appreciable amounts of non-colored phenols as well as anthocyanins, meaning that they would be worthy of further study and use for the production of quality wines.
Highlights
IntroductionThe phenolic composition of grapes has been studied by many researchers (Fernández et al, 1993; Vrhovšek, 1998; Pastrana-Bonilla et al, 2003; Kammerer et al, 2004; Mozetič et al, 2006; Nicoletti et al, 2008; Hollecker et al, 2009)
Grape mechanical properties and characters of the must The grapevine variety ‘Bekari’ presented the highest length of the bunch (23 cm), with statistically significant difference compared to the other varieties, whose bunch length ranged from 17.3 cm to 15.8 cm
The highest value in total acidity was recorded in the grapevine variety ‘Kountoura mavri’ (7.5 g tartaric acid/L), with statistically significant difference compared to the other grapevine varieties (Table 2)
Summary
The phenolic composition of grapes has been studied by many researchers (Fernández et al, 1993; Vrhovšek, 1998; Pastrana-Bonilla et al, 2003; Kammerer et al, 2004; Mozetič et al, 2006; Nicoletti et al, 2008; Hollecker et al, 2009). Resveratrol and other phytochemicals in grapes may reduce the risk of cardiovascular disease. Grapes (Vitis vinifera L.) are among the fruits with the highest content of these compounds. A large amount of different phenolic compounds is present in skin and seeds, and they undergo partial extraction during winemaking processes (Revilla and Ryan, 2000). Phenolics are divided into two groups: flavonoid Received in revised form: 14 Sep 2017.
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