Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

He, Fei; Liang, Na-Na; Mu, Lin; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J.; Duan, Chang‐Qing

doi:10.3390/molecules17021571

Cited by 352 publications

(289 citation statements)

References 204 publications

(368 reference statements)

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“…In grapes, they are located mainly in the skin and in the flesh. Monomeric anthocyanins in young red wines contribute the majority of color of the wine (He et al., 2012a). During wine maturation and aging, these monomeric anthocyanin compounds form complex and stable anthocyanin‐derived pigments resulting in a variation of color (He et al., 2012b).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Pandeya

Rayamajhi

Pokhrel

et al. 2018

Food Science & Nutrition

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We evaluated the quality of wines produced in Nepal in terms of phenolic, flavonoid, anthocyanin and tannin content, antioxidant capacity, and color parameters using spectrophotometric methods. The total phenolic content, total flavonoid content, and total antioxidant activities in Nepali wines ranged from 85.5 to 960.0 (mean = 360.5 ± 268.7) mg/L GAE, 40.9–551.3 (mean = 188.9 ± 161.5) mg/L QE, and 66.6–905.0 (mean = 332.8 ± 296.5) mg/L AAE, respectively. These parameters were significantly higher in red wines compared to white wines. The phenolic and flavonoid content showed strong correlation with each other as well as with antioxidant activities. Additional parameters measured included various color parameters and carbohydrates. The wine color showed strong correlation with phenol, flavonoid, and antioxidant activity, whereas this correlation was not significant with anthocyanin content. Multivariate analysis was carried out to better describe and discriminate the wine samples. Finally, we compared Nepali wines with wines from other countries.

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Section: Resultsmentioning

confidence: 99%

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Pandeya

Rayamajhi

Pokhrel

et al. 2018

Food Science & Nutrition

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“…Additionally, the acylation in the glycosyl moiety of anthocyanins could improve the stability or/and blue shift. It has been proposed that aromatic acylation makes anthocyanins more stable and bluer by intramolecular stacking of the anthocyanins with polyphenols, and that the acetylation of anthocyanin does not change the colour, but enhances the pigment solubility in water by protecting glycosides from enzymatic degradation and stabilising anthocyanin structures (Honda & Saito, 2002;He et al, 2012;Flamini et al, 2013). In this study, although the grapes growing in the Shuori vineyard contained much higher levels of both acylated and non-acylated anthocyanidins when compared to the grapes from Benzilan and Meilishi, this influence consists more in the non-acylated form than the acylated form.…”

Section: Figurementioning

confidence: 99%

Accumulation Pattern of Flavonoids in Cabernet Sauvignon Grapes Grown in a Low-Latitude and High-Altitude Region

Xing¹,

He²,

Xiao³

et al. 2016

SAJEV

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“…Anthocyanins in Vitis vinifera L. cultivars are glycosylated derivatives (He et al, 2012). The monomeric anthocyanins in red wines originate mainly from the grape skins.…”

Section: Content Of Wine Anthocyanin Composition Five Monomeric Anthomentioning

confidence: 99%

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Jin

Liu

2017

SAJEV

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Altitude, as an important factor in the expression of terroir, may affect wine quality. We evaluated the effect of altitude and its related climatic conditions on the phenolic characteristics and antioxidant activity of red wines made from grapes originating from high-altitude areas. The content of total phenolic compounds, total flavonoids and total anthocyanins increased with altitude in Merlot (ME) and Cabernet Sauvignon (CS) wines. Cabernet Sauvignon wines showed richer tannins with increasing altitude. Merlot and CS wines from higher altitude vineyards, showed a greater antioxidant capacity. Salicylic acid, syringic acid, caffeic acid, (+)-catechin, (−)-epicatechin, and the sum of individual phenolic compounds in the wines increased with altitude based on the results of HPLC. The scores of the sensory evaluation of ME wines increased with higher altitude. The highest score was determined for CS wine originating from 2 608 m. A clear grouping of wines according to grape cultivar and vineyard altitude was observed by principal component analysis. Regression analysis showed that altitude, followed by sunshine hours, made the greatest contribution to differences in the phenolic characteristics and antioxidant activity of red wines at different sites in a high-altitude region. INTRODUCTIONEnvironmental factors such as light and field management practices have a combined effect on grapevine physiology and wine quality (Spayd et al., 2002;Feng et al., 2017). The French term "terroir" is used to define the geographical and environmental origin of grapes grown and harvested during a certain vintage (Deloire et al., 2008). This term includes all regional parameters, such as soil type, climate and orography (Douglas et al., 2001). Terroir is an important factor affecting grape and wine composition (Roullier-Gall et al., 2014).Altitude is usually considered an indirect control on the environmental conditions affecting plant metabolism (Kumar et al., 2006). Therefore, altitude may have a strong effect on climatic conditions that affect grape development and wine quality (Mateus et al., 2002). In particular, altitude gradient may reflect the integrated variation in temperature, humidity and solar radiation in a mountainous region with high vertical zonality (Zhang et al., 2005).Phenolic compounds contribute to a wine's organoleptic characteristics, such as mouthfeel and colour, and are associated with anti-cancer and cardiovascular protection and antioxidant activity (Burns et al., 2000;Skerget et al., 2004). The phenolic compound concentrations of grapes are affected by time of harvest and grape ripeness levels, thereby affecting the flavour and quality of the resulting wine. Phenolic compound concentrations are also affected by genotypes, viticultural practices and environmental conditions (Downey et al., 2006). Variation in phenolic characteristics of wine grapes has often been observed at different altitudes and also has been characterised by regional differences (Mateus et al., 2001(Mateus et al., , 2002Liang et al....

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Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

Cited by 352 publications

References 204 publications

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Accumulation Pattern of Flavonoids in Cabernet Sauvignon Grapes Grown in a Low-Latitude and High-Altitude Region

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

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