Comparative Phenolic Profiles of Monovarietal Wines from Different Croatian Regions

Abstract

The phenolic profile of wines is often used to evaluate their quality and authenticity. The phenolic composition of twenty-five commercial wines produced in different Croatian regions from eight red and nine white grape varieties was studied. A total of twenty-four polyphenols were analyzed using HPLC-DAD and classified into five groups based on their structure: phenolic acids, flavan-3-ols, anthocyanins, flavonoids, and stilbenes. The red wines contained higher concentrations of phenolic constituents than the white wines, of which gallic acid (11.8–90.3 mg/L), procyanidin B1 (13.7–63.8 mg/L), and catechin (10.5–34.5 mg/L) were the most abundant. In contrast to the white wines, great variability was observed in the red wines, with the autochthonous Plavac Mali and Babić showing the most specific phenolic profiles. The most representative phenolic components in the studied Croatian wines showed strong antioxidant activity. Gallic acid proved to be the most effective DPPH (IC50 = 0.33 µg/mL) and NO scavenger (IC50 = 12.36 µg/mL), while myricetin was the most potent inhibitor of lipid peroxidation (IC50 = 1.68 µg/mL). Our research has contributed to the characterization and varietal differentiation of Croatian wines, highlighting those rich in certain polyphenols as potential nutraceuticals.

From grape to wine - Muscat Ottonel from Blaj-Târnave vineyard chemical and sensory analysis

“…The quality of wine is given by both sensorial properties and chemical fingerprints, with the presence/absence and quantity of a specific compound playing a significant influence (Kropek et al, 2023;Mitić et al, 2010). The chemical composition, the basis of the sensorial characteristics of a wine, is given by the concentrations of sugar, organic acids, ethanol and polyphenols.…”

“…The chemical composition, the basis of the sensorial characteristics of a wine, is given by the concentrations of sugar, organic acids, ethanol and polyphenols. Even though the phenols are in much lower concentrations than the other compounds, they are highly relevant for the quality of grapes and wine (Drappier et al, 2019;Kropek et al, 2023). They have a significant role in the color and structure of wines on the palate, these being the first features that the consumers judge and are also taken into account when evaluating their authenticity and quality (Drappier et al, 2019;Kropek et al, 2023;Mitić et al, 2010).…”

“…Even though the phenols are in much lower concentrations than the other compounds, they are highly relevant for the quality of grapes and wine (Drappier et al, 2019;Kropek et al, 2023). They have a significant role in the color and structure of wines on the palate, these being the first features that the consumers judge and are also taken into account when evaluating their authenticity and quality (Drappier et al, 2019;Kropek et al, 2023;Mitić et al, 2010). Phenolic compounds' contribution to the sensory and chemical wine's value is due to their direct role and to their reactions with other molecules like polysaccharides, proteins or other polyphenols (Mitić et al, 2010;Silva et al, 2005).…”

“…Phenolic compounds' contribution to the sensory and chemical wine's value is due to their direct role and to their reactions with other molecules like polysaccharides, proteins or other polyphenols (Mitić et al, 2010;Silva et al, 2005). Polyphenols constitute a class of highly bioactive chemicals in grapes and wine that can be generated and altered during vinification (Kropek et al, 2023). In grapes and wine, the following subclasses of polyphenols were identified: phenolic acids, flavonoids, tannins, and stilbenes (Kropek et al, 2023;Merkyte et al, 2020).…”

“…Polyphenols constitute a class of highly bioactive chemicals in grapes and wine that can be generated and altered during vinification (Kropek et al, 2023). In grapes and wine, the following subclasses of polyphenols were identified: phenolic acids, flavonoids, tannins, and stilbenes (Kropek et al, 2023;Merkyte et al, 2020).…”