Antioxidant Capacities and Phenolics Levels of French Wines from Different Varieties and Vintages

Abstract

Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Levels of phenolics, major catechins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, and B4], phenolic acids (gallic acid and caffeic acid), caftaric acid, malvidin-3-glucoside, peonidin-3-glucoside, and cyanidin-3-glucoside were quantified by HPLC with UV detection for 54 French varietal commercial wines taken from southern France to study the antioxidant capacity and the daily dietary intake of these compounds for the French population. The highest antioxidant capacity was obtained with red wines and ranged from 12.8 mmol/L (Grenache) to 25.2 mmol/L (Pinot Noir). For white wines, Chardonnay enriched in phenolics by special wine-making was found to have an antioxidant capacity of 13.8 mmol/L, comparable to red wine values. For red wines classified by vintages (1996-1999) antioxidant capacities were approximately 20 mmol/L and then decreased to 13.4 mmol/L for vintages 1995-1991. Sweet white wines have 1.7 times more antioxidant capacity (3.2 mmol/L) than dry white wines (1.91 mmol/L). On the basis of a still significant French wine consumption of 180 mL/day/person, the current daily intake of catechins (monomers and dimers B1, B2, B3, and B4) averaged 5 (dry white wine), 4.36 (sweet white wines), 7.70 (rosé wines), 31.98 (red wines), and 66.94 (dry white wine enriched in phenolic) mg/day/resident for the French population. Red wine, and particularly Pinot Noir, Egiodola, Syrah, Cabernet Sauvignon, and Merlot varieties, or Chardonnay enriched in phenolics during wine-making for white varieties contribute to a very significant catechin dietary intake.

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

“…In addition, concentrations of total phenolics determined in apple wines were consistent with those previously studied, reporting 228-801 mg/L (11,12,23,24). Concentrations of total phenolics found in blackcurrant, cherry and blackberry fruit wines were close to those found in red wine (1018-4059 mg/L) (36)(37)(38). On the other (23) reported that the concentrations of phenolics in elderberry, blueberry and blackcurrant wines were comparable to red, and in apple and peach wines to white wine.…”

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

“…Values within a column followed by different letters in superscripts are significantly different by Tukey's test after ANOVA (P < 0.05) ND not detected acid. Previously, LDL oxidation preventing ability of red wine was found to be greater than that of α-tocopherol (Landrault et al 2001). The activity of solids collected on the 10th day of fermentation was the lowest in all varieties (data not shown).…”

Climatic Region and Vine Structure: Effect on Pinotage Wine Phenolic Composition, Total Antioxidant Capacity and Colour

“…A relationship between TAC and total phenol content of wines has previously been shown (Landrault et al, 2001;De Beer et al, 2003). The trend for TACCAL of the 2002 wines could mainly be explained by a higher contribution by caftaric acid, (+)-catechin, procyanidin B1 and quercetin for region II wines, compared to wines from the other regions.…”