Evidence of vintage effects on grape wines using 1H NMR-based metabolomic study

Lee, Jang-Eun; Hwang, Geum‐Sook; Berg, Frans van den; Lee, Cherl‐Ho; Hong, Young-Shick

doi:10.1016/j.aca.2009.06.039

Cited by 90 publications

(58 citation statements)

References 32 publications

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“…The impact of seasonal variation (2011 and 2012) on the extractable polyphenols in grapes at different vineyard locations is evident. Climatic conditions play an important role in polyphenol biosynthesis in grapes, resulting in markedly higher levels of polyphenol contents in grapes grown in locations or areas with higher average daytime temperatures and decreased precipitation (Lee et al, 2009). The total polyphenol content in grapes proved to be higher in 2011, which was characterised by high vegetation temperatures and lower precipitation compared to 2012 for all three investigated varieties.…”

Section: Figurementioning

confidence: 99%

Polyphenolic Characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis vinifera L. cv.) Grapes and Wines from Different Vineyard Locations in Montenegro

Pajovic¹,

Raičević²,

Popović³

et al. 2016

SAJEV

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In Montenegro, red wines are produced predominantly, and Vranac accounts for nearly 80% of these wines, followed by Kratosija and Cabernet Sauvignon. In order to characterise polyphenols in red varieties, grapes were sampled from representative vineyards at harvest time during 2011 and 2012. The content and distribution of extractable anthocyanins, low-molecular mass proanthocyanidins (LMP) and highmolecular mass proanthocyanidins (HMP) in the seeds and skins of the grape berries were evaluated by applying a five-day extraction method using ethanol:water (12:88) as extraction solvent. On average, the highest content of LMP (2 006 INTRODUCTIONGrape growing and winemaking in Montenegro started to develop in ancient times due to the geographical position and warm climate of the area. Winemaking is traditionally based on local varieties such as Vranac and Kratosija. Kratosija dominated until the outbreak of phylloxera, although Vranac became the preferred grape variety due to its lower heterogeneity and improved skin coloration (Ulicevic, 1966;Pejovic, 1988). Vranac and Kratosija are also cultivated in Macedonia, Bosnia and Herzegovina, Croatia and Serbia and are considered as indigenous varieties of the Western Balkan countries (Bozinovic, 2005). The winegrowing areas in Montenegro are increasing due to renewed investments in wine production, and are producing both local and international grape varieties. Vranac is the dominant grape among red grapes, whereas Kratosija is decreasing and Cabernet Sauvignon is increasing (Pajovic et al., 2011).Vranac grapes are considered to have a strong polyphenol potential (Ivanova et al., 2011), as well as a high colour potential (Avramov, 1991). In contrast, Pajovic et al. (2009) reported about 300 to 400 mg/L of anthocyanins in young Vranac wines.Flavonoids, i.e. anthocyanins and proanthocyanidins (also called grape condensed tannins), account for the major part of red wine polyphenols that have an impact on the sensorial quality of red wines; they are wine preservatives and the basis for ageing. Anthocyanins are responsible for the red colour (Ribéreau-Gayon, 1982) and proanthocyanidins for the colour stability (Somers, 1971), the taste of bitterness and the mouthfeel of astringency (Robichaud & Noble, 1990). Generally, the astringency of proanthocyanidins increases with chain length and the bitterness decreases (Peleg et al., 1999;Chira et al., 2009). Other studies, however, report that differences in astringency are mainly due to the total content of proanthocyanidins in wines (Brossaud et al., 2001;Preys et al., 2006). Flavonoids, besides having technological importance, are also strong antioxidants that are important for human health (Rodrigo et al., 2011). The levels of anthocyanins and proanthocyanidins and the distribution of proanthocyanidins between the skin and seeds of grape berries are determined by grape variety, and by climatic and pedological conditions (Mattivi et al., 2002a(Mattivi et al., , 2009. The grape variety also has an impact on the degree of proantho...

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Section: Figurementioning

confidence: 99%

Polyphenolic Characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis vinifera L. cv.) Grapes and Wines from Different Vineyard Locations in Montenegro

Pajovic¹,

Raičević²,

Popović³

et al. 2016

SAJEV

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“…The organic compounds that were responsible for the classification of the wine samples according to vintage were mainly amino acids, sugars, and aromatic compounds [11]. Meoru [65] and Chengsoo [53] wines were also classified according to the vintage year. Figure 10 There is a clear separation between the two vinification periods and the loading plot (B) shows that this classification is based on differences in lactic acid, γ-aminobutyric acid (GABA), and proline [65].…”

Section: Geographical Originmentioning

confidence: 99%

“…Meoru [65] and Chengsoo [53] wines were also classified according to the vintage year. Figure 10 There is a clear separation between the two vinification periods and the loading plot (B) shows that this classification is based on differences in lactic acid, γ-aminobutyric acid (GABA), and proline [65]. In another study, white wines produced in 2006 and 2007 showed discrimination using NMR metabolomics, with wines produced in 2006 having higher levels of leucine, phenylalanine, citrate, malate, and phenolics, compared to wines that were produced in 2007, and possessed higher levels of proline, alanine, and succinate [35].…”

Section: Geographical Originmentioning

confidence: 99%

NMR-based metabolomics in wine quality control and authentication

Amargianitaki

Spyros

2017

Chem. Biol. Technol. Agric.

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A comprehensive summary of research work related to applications of NMR spectroscopy in combination with multivariate statistical analysis techniques for the analysis, quality control, and authentication of wine is presented. NMR spectroscopy is used to obtain the non-volatile metabolic profile and/or phenolic profile of wines, with the help of 2D NMR spectroscopy. Metabolomics is then used as an analytical tool to investigate the variability of the metabolic profile of wines due to a series of different factors involved during wine production, including terroir, pedoclimatic conditions, vintage, vineyard practices, wine-making, barrel maturation, and aging. The discriminating power of the NMR-obtained wine metabolome is utilized as a wholistic analytical approach in efforts to authenticate wine with respect to important economic attributes, such as cultivar, vintage, and geographical origin.

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“…climatic and soil conditions (Ribereau-Gayon, 1982, Lee et al,2009, Mativi et al, 2009, Roullier-Gall et al, 2014. The significant impact of the variety on the polyphenols in wine was shown in the research conducted by Pajovic et al (2014a) in 2011 and 2012, whose aim was to characterise Vranac, Kratosija and Cabernet Sauvignon wines according to the polyphenol content.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds of Red Wines in Podgorica Subregion (Montenegro)

Raičević¹,

Mijovic²,

Popović³

et al. 2015

AgricultForest

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SUMMARYThe paper presents the results of the investigation into polyphenol composition of wines Vranac, Kratosija and Cabernet Sauvignon produced in Podgorica subregion (Montenegro) in 2013. The wine was manufactured according to a uniform manner (traditional method) from grapes cultivated in different locations. The process was carried out in the winery of the Biotechnical Faculty, located at the experimental farm in Podgorica, at the vineyard location of Ljeskopolje. The analysis of basic chemical parameters was carried out and polyphenolic compounds in wine -total phenolics, total anthocyanins, low and high molecular proanthocyanidins were investigated in more detail by using spectrometry.On average, the highest content of total phenolics (TP), low molecular weight (LMP) and high molecular proanthocyanidins (HMP) was found in the wine Cabernet Sauvignon, while the lowest content of low molecular proanthocyanidins (LMP) and the highest content of total anthocyanins (TA) was found in the wine Vranac. The results showed that the variety has a dominant impact on the content of polyphenols in wine.

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Evidence of vintage effects on grape wines using 1H NMR-based metabolomic study

Cited by 90 publications

References 32 publications

Polyphenolic Characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis vinifera L. cv.) Grapes and Wines from Different Vineyard Locations in Montenegro

Polyphenolic Characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis vinifera L. cv.) Grapes and Wines from Different Vineyard Locations in Montenegro

NMR-based metabolomics in wine quality control and authentication

Phenolic Compounds of Red Wines in Podgorica Subregion (Montenegro)

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