Phenolic Compound Profiles in Skins of White Wine and Table Grape Cultivars Grown in the National Grape Germplasm Resource Nursery of China

Abstract

The phenolic compound profiles in the skins of white grapes, containing ten wine grape and six table grape cultivars grown in the National Grape Germplasm Resource Nursery at the Zhengzhou Fruit Research Institute of China, were investigated using ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS/MS). The objective of this study was to evaluate if phenolic compound profiles can be used as indictors to differentiate the quality of wine and table grape cultivars. Significant differences in phenolic compound profiles were observed among these grape cultivar skins. The highest content of total hydroxybenzoic acids, total hydroxycinnamic acids, total flavan-3-ols, total flavones and flavonols and total stilbenes was observed in the skin of the Canada Muscat, Rommel, Kadin parmac, Bacchus and Silvaner cultivars respectively. A great compositional difference was observed among these grape cultivars regarding the individual hydroxycinnamic acids and flavonols. Cluster analysis showed that three table grape cultivars, namely Canada Muscat, Rommel and Kadin parmac, possessed significantly different phenolic compound profiles compared to the other grape cultivars. These results suggested that phenolic compound patterns and contents played important roles in evaluating the quality of table and wine grapes and might provide useful information on grape breeding and winemaking in China.

Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding

“…This meant that all grapes were conical or round. Varietal differences were observed in the proportions of grape skins, seeds and pulp (Zhang et al, 2015). According to Chen et al (2018), wine quality varied with the size of berry, while the wines made from small berries presented the highest content of alcohol and residual sugar, and were more desirable about the colour.…”

“…The skins and seeds of grapes accumulate the most phenolic compounds (Kyraleou et al, 2016), which are important quality components contributing to the color, aroma and mouth-feel in both grapes and wines (Cáceres et al, 2012;Harrison, 2017;Kyraleou et al, 2016;Zhang et al, 2015). However, phenolic compounds in the two parts are qualitatively and quantitatively different among the grape cultivars (Katalinić et al, 2010;Santos et al, 2011).…”

“…Flavonoid is a yellow pigment, which is present in both red and white grape cultivars. Moreover, grape seeds are rich in flavan-3-ols, catechins and procyanidins; catechins contain three monomers including catechin, epicatechin and epicatechin gallate (Mattivi et al, 2009;Obreque-Slier et al, 2010).…”

“…Seed phenolics started to leach out five days the commencement of fermentation. Therefore, the maceration time would directly influence the quality of the wine (Zhang et al, 2015).…”

Phenolic Compound Profiles in Grape Skins of Cabernet Sauvignon, Merlot, Syrah and Marselan Cultivated in the Shacheng Area (China)

“…Phenolic compounds, mostly originating from grape berries, are transferred into wine during the winemaking process (Salas et al, 2003). The main phenolic compounds in red grapes and red wine are anthocyanins and non-anthocyanins, which include flavonols, flavan-3-ols, phenolic acids (including hydroxycinnamic acids and hydroxybenzoic acids) and stilbenes (Monagas et al, 2005;Li et al, 2011;Zhang et al, 2015). Anthocyanins, which are directly responsible for red grape and red wine colour (Mateus et al, 2002;Revilla et al, 2009), are composed of the monoglucosides of five anthocyanidins, namely delphinidin, cyanidin, petunidin, peonidin and malvidin, along with the corresponding acetyl, p-coumaroyl and caffeoyl derivatives (Liang et al, 2008;Raúl et al, 2009).…”