Bioactive profiling of polyphenolics and oenological properties of red wines from Italian grapes (Vitis viniferaL.) cultivated in a selected subtropical region

Abstract

The polyphenolic and oenological properties were evaluated in red wines from Italian varieties Ancellotta, Rebo, Nebbiolo, Barbera and Teroldego cultivated in a selected subtropical region. Ancellotta wines showed the highest concentrations of phenolics, particularly flavanols, flavonols and anthocyanins 3-O-glycosides. Grape variety rather than vintage had stronger influence on polyphenols. Wines from vintage 2012 showed the highest antioxidant activity and highest concentrations of polyphenols, mainly Ancellotta and Teroldego wines. The wines showed similar phenolic profile regarding the presence of phenolics, whereas their concentrations varied greatly among varieties and vintages. The results demonstrated good adaptability of these varieties and their potential to produce quality wines.

Application of multivariate statistical techniques to assess the phenolic compounds and the in vitro antioxidant activity of commercial grape cultivars

“…These differences in the contribution of variables also observed by DA indicated different characteristics from Kyoho and American wild bunch grape extracts. Sartor et al also explained 64.07% data variability for PC1 and PC2 in Italian grapes ( V. vinifera L.) cultivated in Campos Novos, Southern Brazil. Pinasseau et al analyzed the phenolic composition and genetic diversity of grapevines from France and observed the variations in the phenolic and antioxidant composition of grape cultivars.…”

Polyphenolic profile, antioxidant and neuroprotective potency of grape juices and wines from Fruška Gora region (Serbia)

“…Considering the varieties examined in this work, most authors referred to Cabernet Sauvignon, Merlot and Chardonnay. [4][5][6][7][8]24,25,[31][32][33][34][35][36] Data presented in Table 4 show that all of the tested samples express antioxidant power, but of different strength. The antioxidant activity determined is particularly important for the characterisation of some varieties, such as Muscat Hamburg, Frankovka or Italian Riesling, since the data on their antioxidant activities are limited, [37,38] or the autochthon variety Sila, whose antioxidant potency is herewith examined for the first time.…”

Extensive and objective wine color classification with chromatic database and mathematical models

“…In total, we selected 237 bottled commercial dry red wines of different variety types, [12] countries [10] and vintages (2002-2015) in our research. All these wines were kindly provided by China Alcoholic Drinks Industry Association (Beijing, China), which were initially stored in a standard wine cellar with a temperature of 13°C ± 1°C, and relative humidity of 70% ± 5%, away from light.…”

“…[6] Because of the organoleptic importance of color to red wines, scientists make many researches in genetic biosynthesis, enzymatic or non-enzymatic reactions, vineyard management and winemaking techniques, to find out either theoretic or practical approaches for wine color improvement. [7][8][9][10][11] Since the commonly used evaluation methods of wine color, namely, CIELab and the Glories method, have been acknowledged worldwide, it is theoretically possible to establish a chromatic database and mathematical models based on large number of wine samples, to classify wines into different chromatic levels extensively and objectively. The objectives of this research were (1) to find out the general distribution regularity of chromatic values from a comprehensive selection of dry red wines; (2) to establish and validate mathematical models, which can classify wines of different chromatic values into different levels effectively and reliably; and (3) to propose a wine color classifying methodology, which could be helpful to compare the color quality of wines with their peer products extensively and objectively.…”