Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China

Jiang, Bijie; Sun, Zhihong

doi:10.1590/fst.07818

Cited by 9 publications

(6 citation statements)

References 39 publications

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“…Ranaweera et al (2021) classified Australian Cabernet Sauvignon wines from three wine regions based on spectrofluorometric and multi-element analyses. Others authors evaluated Cabernet Sauvignon wines from China, and found that PCs profiles and concentrations were dependent of the vineyards locations (Li et al, 2011;Jin et al, 2017;Jiang and Sun, 2019). Another study carried out on 5 different varieties, including Cabernet Sauvignon and cultured with the same environmental conditions, demonstrated the effect of the genotype in the grape phenotype (Aleixandre et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Phenolic Characterization of Cabernet Sauvignon Wines From Different Geographical Indications of Mendoza, Argentina: Effects of Plant Material and Environment

Muñoz

Urvieta²,

Buscema³

et al. 2021

Front. Sustain. Food Syst.

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The chemical and sensory characteristics of the wines are related to the geographical origin of the grape, as a result of the interplay between the plant material (G), its acclimatization to the environment (E) and the human factor that influences both the vineyard and the winery. The range of phenotypes that a single genotype can express depending on its environment is known as phenotypic plasticity and is the result of G × E interaction. The present study evaluated the independent and interactive effects of Cabernet Sauvignon plant materials (G: Clone 7 and Mount Eden) implanted in different geographical indications of Mendoza, Argentina (E: Agrelo, Pampa El Cepillo, Altamira and Gualtallary) according to fruit yield and phenolic profiles of wines. The experiment was carried out during 2018 and 2019 vintages using a multifactorial design. When berries reached 24 °Brix, the clusters were harvested, analyzed and wines elaborated by a standardized procedure. Then, the anthocyanin and non-anthocyanin phenolic profiles of wines were determined by high-performance liquid chromatography with diode array and fluorescence detection (HPLC-DAD–FLD). The results revealed significant G × E interactions for yield traits, including the number of clusters per plant. Differential chemical composition and quality parameters of the resulting wines, markedly affected by E, were observed; that is the geographical location of the vineyards. There were similarities in the phenolic composition between Pampa El Cepillo and Altamira, while larger differences between Agrelo and Gualtallary were observed. Gualtallary presented the highest levels of anthocyanins, quercetin and trans-resveratrol. The increased amount of these compounds in Gualtallary was associated with an increased UV-B exposure of plants at this high altitude environment. This is the first report that characterizes the effects of plant material and environment for Cabernet Sauvignon. These results are of oenological and viticulture interest for the wine industry demonstrating that the selection of the plant material and the vineyard location for Cabernet Sauvignon can considerably affect the quality attributes of wines.

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Section: Introductionmentioning

confidence: 99%

Phenolic Characterization of Cabernet Sauvignon Wines From Different Geographical Indications of Mendoza, Argentina: Effects of Plant Material and Environment

Muñoz

Urvieta²,

Buscema³

et al. 2021

Front. Sustain. Food Syst.

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“…Phenylpropanol exhibited a distinctive floral scent and was the main aroma compound in Cabernet Sauvignon wine. Group R2 exhibited the highest phenylethanol content, resulting in the most intense floral odor [ 44 ]. The isoamyl alcohol compound was found to possess a cheese-like aroma, and was identified as a possible odorant that might have played a role in the study [ 45 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine

Chen

et al. 2023

Molecules

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Significant efforts have been made in recent years to produce healthier wines, with the primary goal of reducing the use of sulfur dioxide (SO2), which poses health risks. This study aimed to assess the effectiveness of three plant-derived polyphenols (dihydromyricetin, resveratrol, and catechins) as alternatives to SO2 in wine. After a three-month aging process, the wines were evaluated using analytical techniques such as high-performance liquid chromatography, colorimetry, gas chromatography–olfactometry–mass spectrometry, as well as electronic nose and electronic tongue analyses, with the purpose to assess parameters including antioxidant activity, color, contents of volatile aroma compounds, and sensory characteristics. The results demonstrated various degrees of improvement in the antioxidant activity, aromatic intensity, and sensory characteristics of wines using polyphenols. Notably, dihydromyricetin (200 mg/L) exhibited the strongest antioxidant activity, with increases of 18.84%, 23.28%, and 20.87% in 2,2-diphenyl-1-picrylhydrazyl, 2,2’azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric-ion-reducing antioxidant power assays, respectively. Resveratrol (200 mg/L) made the most significant contribution to volatile aroma compounds, with an 8.89% increase in the total content of alcohol esters. In E-nose analysis, catechins (200 mg/L) showed the highest response to aromatic compounds and the lowest response to volatile sulfur compounds, while also exhibiting the best sensory characteristics. Therefore, the three plant-derived polyphenols investigated here exhibited the potential to enhance wine quality as alternatives to SO2. However, it is important to consider the specific impact of different polyphenols on wine; hence, suitable antioxidants should be selected in wine production according to specific requirements.

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“…For a long time, resveratrol was supposed to be a polyphenol responsible for the beneficial effect of red wine, but recently, this opinion is questioned [85]. However, it must be mentioned here, that the effect of wine may be associated with the fact that phenolic compounds, as well as resultant total antioxidant capacity, but also volatile components of red wines may result from the region and its characteristics, including soil type, terrain characteristics, and climate conditions [86].…”

Section: Discussionmentioning

confidence: 95%

Analysis of Association between Intake of Red Wine Polyphenols and Oxidative Stress Parameters in the Liver of Growing Male Rats

et al. 2020

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Red wine is a complex alcoholic beverage containing various substances, including those of a potential health-promoting properties, such as polyphenols, responsible for the sensory features of wine. Their potential positive influence is associated with possibility of antioxidative, anti-inflammatory, anticancer, immunomodulating, and antiallergenic effects, but at the same time, there is a possibility of their pro-oxidative effect. In spite of the fact that in adolescence alcohol may be highly damaging, as it may disturb the development, it is abused frequently. The aim of the study was to verify the association between red wine consumption as well as dietary polyphenol intake with wine and the oxidative stress parameters in the liver of growing male rats. The growing male Wistar rats were studied, while divided into three groups of six animals, receiving red wine in a solution characterized by 10% of ethanol content since 30th day of life, for two, four, and six weeks. The alcohol intake was controlled and the content of total phenolic compounds, selected phenolic acids (hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid), total anthocyanidins and selected anthocyanins (cyanidin, cyanidin 3-glucoside, cyanidin 3-rutinoside, delphinidin, and pelargonidin) were assessed. At the same time, for the liver homogenates, the levels of Thiobarbituric Acid Reactive Substances (TBARS) and protein carbonyl groups were verified. The analysis revealed statistically significant influence of red wine intake, as well as of supply of phenolic acids (hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid), and anthocyanins (cyanidin, cyanidin 3-glucoside, cyanidin 3-rutinoside, delphinidin, and pelargonidin) on TBARS and protein carbonyl groups level (R > 0.80; p < 0.05), but the influence was stated only for the period of two weeks. The obtained results may suggest pro-oxidative effect of both ethanol and polyphenols for the liver of the growing male rats. At the same time, for the periods of four and six weeks, no influence on TBARS and protein carbonyl groups level was observed (p > 0.05), which may allow to suppose an adaptive mechanism of the growing organism while the ethanol and polyphenols exposition is prolonged. Further studies are required to confirm the mechanism of the pro-oxidative effect of polyphenols contained in red wine for the liver of growing organism.

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Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China

Cited by 9 publications

References 39 publications

Phenolic Characterization of Cabernet Sauvignon Wines From Different Geographical Indications of Mendoza, Argentina: Effects of Plant Material and Environment

Phenolic Characterization of Cabernet Sauvignon Wines From Different Geographical Indications of Mendoza, Argentina: Effects of Plant Material and Environment

Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine

Analysis of Association between Intake of Red Wine Polyphenols and Oxidative Stress Parameters in the Liver of Growing Male Rats

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