Phenolic characterization of young wines made from spine grape (Vitis davidii Foex) grown in Chongyi County (China)

Food Research International

Volumn 49, Issue 2, 2012, Pages 664-671

  Meng, Jiang Fei ^a   Xu, Teng Fei ^b   Qin, Min Yang ^c   Zhuang, Xi Fu ^c   Fang, Yu Lin ^a,d   Zhang, Zhen Wen ^a,d  

^a NORTHWEST A F UNIVERSITY   (China)

^b UNIVERSITY OF FREIBURG   (Germany)

^c Jiangxi Gentleman Valley Wild Fruits World Co Ltd   (China)

^d SHAANXI ENGINEERING RESEARCH CENTER FOR VITI VINICULTURE   (China)

Author keywords

Phenolic profiles; Spine grape; Vitis davidii Foex; Wine

Indexed keywords

ANTHOCYANIDINS; DIODE ARRAY DETECTORS; ELECTROSPRAY IONIZATION MASS SPECTROMETRY; FLAVAN-3-OLS; GRAPE WINE; HPLC-DAD; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; PHENOLIC PROFILES; SOUTH CHINA; SPINE GRAPE; VITIS DAVIDII FOEX;

ANTHOCYANINS; FATTY ACIDS; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC ACIDS; PIGMENTS; WINE;

PHENOLS;

VITACEAE; VITIS; VITIS DAVIDII;

EID: 84868255436     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.013     Document Type: Article

References (45)

1. Bogs J., Downey M., Harvey J., Ashton A., Tanner G., Robinson S. Proanthocyanidin synthesis and expression of genes encoding leucoanthocyanidin reductase and anthocyanidin reductase in developing grape berries and grapevine leaves. Plant Physiology 2005, 139:652-663.
2. Boss P.K., Davies C., Robinson S.P. Anthocyanin composition and anthocyanin pathway gene expression in grapevine sports differing in berry skin colour. Australian Journal of Grape and Wine Research 1996, 2:163-170.
3. Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: A critical review. American Journal of Enology and Viticulture 2001, 52:67-87.
4. Cortell J.M., Kennedy J.A. Effect of shading on accumulation of flavonoid compounds in (Vitis Vinifera L.) pinot noir fruit and extraction in a model system. Journal of Agricultural and Food Chemistry 2006, 54:8510-8520.
5. Cynkar W., Cozzolino D., Dambergs R.G. The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes. Food Research International 2009, 42:653-658.
6. de Quiros A.R.B., Lage-Yusty M.A., Lopez-Hernandez J. HPLC-analysis of polyphenolic compounds in Spanish white wines and determination of their antioxidant activity by radical scavenging assay. Food Research International 2009, 42:1018-1022.
7. de Villiers A., Vanhoenacker G., Majek P., Sandra P. Determination of anthocyanins in wine by direct injection liquid chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis. Journal of Chromatography. A 2004, 1054:195-204.
8. Duan C.Q., He P.C., Kang J.Q. Anthocyanin diglucoside of the wild Vitis resources in China. Acta Universitatis Agriculturalis Boreali-occidentalis 1997, 25(5):23-28.
9. Duthie G.G., Duthie S.J., Kyle J.A.M. Plant polyphenols in cancer and heart disease: Implications as nutritional antioxidants. Nutrition Research Reviews 2000, 13:79-106.
10. Elías O.S., Álvaro P.N., Remigio L.S., Fernando Z.M., Jorge M.R.S., Olga L. Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening. Journal of Agricultural and Food Chemistry 2010, 58:3591-3599.
11. Fanzone M., Peña-Neira Á., Jofré V., Assof M., Zamora F. Phenolic characterization of Malbec wines from Mendoza Province (Argentina). Journal of Agricultural and Food Chemistry 2010, 58:2388-2397.
12. Fanzone M., Zamora F., Jofré V., Assof M., Gómez-Cordovés C., Peña-Neira Á. Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza Province (Argentina). Journal of the Science of Food and Agriculture 2011, 92:704-718.
13. Ferrandino A., Guidoni S. Anthocyanins, xavonols and hydroxycinnamates: An attempt to use them to discriminate Vitis vinifera L. cv 'Barbera' clones. European Food Research and Technology 2010, 230:417-427.
14. Garrido J., Borges F. Wine and grape polyphenols-A chemical perspective. Food Research International 2011, 44:3134-3148.
15. GB/T 15037-2006 Wine 2006, China Standard Press, Beijing.
16. GB/T 15038-2006 Analytical methods of wine and fruit wine 2006, China Standard Press, Beijing.
17. González-Manzano S., Rivas-Gonzalo J.C., Santos-Buelga C. Extraction of flavan-3-ols from grape seed and skin into wine using simulated maceration. Analytica Chimica Acta 2004, 513:283-289.
18. Han F.L., Zhang W.N., Pan Q.H., Zheng C.R., Chen H.Y., Duan C.Q. Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines. Molecules 2008, 13:2859-2870.
19. He, J. J. (2010). Analysis on factors of affecting anthocyanin modification in wine grapes (Vitis vinifera L.) (pp. 20). [DPhil dissertation]. Beijing: China Agricultural University.
20. He J.J., Liu Y.X., Pan Q.H., Cui X.Y., Duan C.Q. Different anthocyanin profiles of the skin and the pulp of Yan73 (Muscat Hamburg×Alicante Bouschet) grape berries. Molecules 2010, 15:1141-1153.
21. Jiang, S. M. (2008). The study on phenolic compounds during Shiraz grape ripening and wine fermentation (pp. 15). [MSc dissertation]. Beijing: China Agricultural University.
22. Kennedy J.A. Grape and wine phenolics: Observations and recent findings. Ciencia e Investigación Agraria 2008, 35(2):107-120.
23. Li Z., Pan Q.H., Jin Z.M., Mu L., Duan C.Q. Comparison on phenolic compounds in Vitis vinifera cv Cabernet Sauvignon wines from five wine-growing regions in China. Food Chemistry 2011, 125:77-83.
24. Makris D.P., Kallithraka S., Kefalas P. Flavonols in grapes, grape products and wines: Burden, profile and influential parameters. Journal of Food Composition and Analysis 2006, 19:396-404.
25. Matés J.M., Sánchez-Jiménez F.M. Role of reactive oxygen species in apoptosis: Implications for cancer therapy. The International Journal of Biochemistry & Cell Biology 2000, 32:157-170.
26. Mattivi F., Guzzon R., Vrhovsek U., Stefanini M., Velasco R. Metabolite profiling of grape: Flavonols and anthocyanins. Journal of Agricultural and Food Chemistry 2006, 54:7692-7702.
27. Meng J.F., Fang Y.L., Gao J.S., Qiao L.L., Zhang A., Guo Z.J., et al. Phenolics composition and antioxidant activity of wine produced from Spine Grape (Vitis davidii Foex) and Cherokee Rose (Rosa laevigata Michx.) fruits from South China. Journal of Food Science 2012, 77:C8-C14.
28. Meng J.F., Fang Y.L., Qin M.Y., Zhuang X.F., Zhang Z.W. Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape (Vitis davidii Foex) in Chongyi County (China). Food Chemistry 2012, 134:2049-2056.
29. Monagas M., Bartolome B., Gomez-Cordoves C. Updated knowledge about the presence of phenolic compounds in wine. Critical Reviews in Food Science and Nutrition 2005, 45(2):85-118.
30. Monagas M., Núñez V., Bartolomé B., Gómez-Cordovés C. Anthocyanin-derived pigments in Graciano, Tempranillo, and Cabernet Sauvignon wines produced in Spain. American Journal of Enology and Viticulture 2003, 54:163-169.
31. Montealegre R.R., Peces R.R., Vozmediano J.L.C., Gascueña J.M., Romero E.G. Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis 2006, 19:687-693.
32. Nixdorf S.L., Hermosín-Gutiérrez I. Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity. Analytica Chimica Acta 2010, 659:208-215.
33. Núñez V., Monagas M., Gómez-Cordovés C., Bartolomé B. Vitis vinifera L. cv. Graciano grapes characterized by its anthocyanin profile. Postharvest Biology and Technology 2004, 31:69-79.
34. Otteneder H., Marx R., Zimmer M. Analysis of anthocyanin composition of Cabernet sauvignon and Portuguese wines provides an objective assessment of the grape varieties. Australian Journal of Grape and Wine Research 2004, 10:3-7.
35. Peña-Neira A., Cáceres A., Pastenes C. Low molecular weight phenolic and anthocyanin composition of grape skins from cv. Syrah (Vitis vinifera L.) in the Maipo Valley (Chile): Effect of clusters thinning and vineyard yield. Food Science and Technology International 2007, 13:153-158.
36. Price S.F., Breen P.J., Valladao M., Watson B.T. Cluster sun exposure and quercetin in pinot-noir grapes and wine. American Journal of Enology and Viticulture 1995, 46:187-194.
37. Puertolas E., Hernandez-Orte P., Sladana G., Alvarez I., Raso J. Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines. Food Research International 2010, 43:761-766.
38. Rice-Evans C.A., Miller N.J., Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology & Medicine 1996, 20:933-956.
39. Saiko P., Szakmary A., Jaeger W., Szekeres T. Resveratrol and its analogs: Defense against cancer, coronary disease and neurodegenerative maladies or just a fad?. Mutation Research 2008, 658:68-94.
40. Singh N., Dhalla A.K., Seneviratne C., Singal P.K. Oxidative stress and heart failure. Molecular and Cellular Biochemistry 1995, 147:77-81.
41. Tanaka Y., Sasaki N., Ohmiya A. Biosynthesis of plant pigments: Anthocyanins, betalains and carotenoids. The Plant Journal 2008, 54:733-749.
42. Villiers D., Vanhonacker G., Majek P., Sandra P. Determination of anthocyanins in wine by direct injection liquid chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis. Journal of Chromatography. A 2004, 1054:195-204.
43. Vitrac X., Monti J.P., Vercauteren J., Deffieux G., Mérillon J.M. Direct liquid chromatographic analysis of resveratrol derivatives and flavanonols in wines with absorbance and fluorescence detection. Analytica Chimica Acta 2002, 458:103-110.
44. Wang H., Race E.J., Shrikhande A.J. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 2003, 51:1839-1844.
45. Zhu L., Zhang Y., Deng J., Li H., Lu J. Phenolic concentrations and antioxidant properties of wines made from North American grapes grown in China. Molecules 2012, 17:3304-3323.