Polyphenolic composition of Croatian wines with different geographical origins

Rastija, Vesna; Srečnik, Goran; Marica-Medić-Šarić,

doi:10.1016/j.foodchem.2008.11.071

Cited by 115 publications

(105 citation statements)

References 19 publications

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“…Similar levels of gallic acid in white wines were found in Brazil (Ballus et al 2012) and in the Canary Islands (Darias-Martín et al 2008). A higher content of gallic acid was demonstrated in white wine from South Africa (De Villiers et al 2005) and Croatia (Rastija et al 2009). The content of gallic acid in white wines from the Czech Republic was also evaluated by Soyollkham et al (2011), who found significantly higher values in the range of 5.04 mg/l to 14.70 mg/l.…”

Section: Resultssupporting

confidence: 69%

“…Polyphenols are a group of secondary metabolites with different chemical structures and functions that are formed in the course of normal plant growth or in response to various forms of environmental stress (Naczk et al 2004) and may therefore be suitable for determining the authenticity of wines based on geographic origin, because the content of phenolic compounds in wines differs with the geographical origin, and suggests that the accumulation of phenolic compounds in grapes and wines is strongly influenced by terroir (Pereira et al 2006;Rastija et al 2009;Li et al 2011).…”

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confidence: 99%

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Influence of locality on content of phenolic compounds in white wines

Lampíř¹,

Pavloušek²

2013

Czech J. Food Sci.

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Lampíř L., Pavloušek P. (2013): Influence of locality on content of phenolic compounds in white wines. Czech J. Food Sci., 31: 619-626.Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic compounds in grapes are therefore a good reflection of terroir. The authentic wines were made from seven white grape varieties and two localities in the Czech Republic. Sádek is a location on the edge of production wine-growing in the Czech Republic and Perná is a typical wine-growing location in the Czech Republic. The profile of phenolic compounds was analysed by HPLC. Based on the statistical evaluation of these results, the following phenolic compounds were found to very well reflect the terroir conditions: protocatechuic acid, p-hydroxybenzoic acid, caftaric acid, cis-piceid, (+)-catechin and (-)-epicatechin. Since these compounds were not influenced significantly by vintage, they can be good markers of terroir.

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Section: Resultssupporting

confidence: 69%

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confidence: 99%

Influence of locality on content of phenolic compounds in white wines

Lampíř¹,

Pavloušek²

2013

Czech J. Food Sci.

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“…Polyphenol compound concentrations can be used as an analytical tool to characterise and differentiate among grape cultivars and for the classification of wines (Revilla et al, 2001;GarciaBeneytez et al, 2003;De Villiers et al, 2005;Rastija et al, 2009;Jaitz et al, 2010).…”

Section: Flavanols [(+)-Catechins and (-)-Epicatechins] Flavones [mentioning

confidence: 99%

“…Quantification of red wine polyphenols has been the focus of a number of studies in view of their contribution to wine sensory properties such as colour, flavour, astringency and bitterness, as well as their role in the differentiation of grape cultivars (Schwarz et al, 2003;Fang et al, 2008;Rastija et al, 2009;Jaitz et al, 2010). Polyphenols also contribute to the determination of the authenticity of wine based on cultivar, vintage and origin (Otteneder et al, 2004;Von Baer et al, 2005;Von Baer et al, 2008).…”

Section: Flavanols [(+)-Catechins and (-)-Epicatechins] Flavones [mentioning

confidence: 99%

Differentiation among Young and Market-ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of Canonical Discriminant Analysis using Flavonoid and Non-Flavonoid Compositional Data

Minnaar

Booyse²

2016

SAJEV

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Various factors affect the polyphenol compound concentrations of red grapes. These include cultivar, vineyard location, viticultural practices, microclimate, soil type and winemaking processes. Polyphenol compound concentrations of young and market-ready Cabernet Sauvignon, Pinotage and Shiraz wines were examined for the purpose of discrimination between grape cultivars. Thirty-five individual polyphenol compounds were quantified using a HPLC-DAD method. Stepwise discriminant analysis (SDA) was used to select a subset of discriminatory variables. In addition, data was grouped and investigated by canonical discriminant analysis, which showed that polyphenol concentrations can be used to discriminate among grape cultivars, young wines and market-ready wines. Flavonol, flavanol and anthocyanin patterns were used as a basis for differentiation of young wines, while flavanols and phenolic acids were used for differentiation of market-ready wines. Discriminant analysis performed at 95% significance level revealed a 100% categorisation of market-ready and young wines in terms of cultivar and 77.85% categorisation of a combination of market-ready and young wines in terms of grape cultivar. This illustrates the validity of polyphenols for studies pertaining to grape cultivar discrimination.

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“…Among fruits, grapes contain a wide variety of compounds that improve health, such as phenolic compounds that neutralize free radicals [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Cold Storage and Biocontrol Agents to Extend the Storage Period of ‘BRS Isis’ Seedless Table Grapes

et al. 2018

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'BRS Isis' is a novel hybrid seedless table grape with large reddish bunches. This cultivar is cultivated in tropical and subtropical areas and has potential to be exported overseas; however, under these growth conditions, grapes can be severely damaged by gray mold (Botrytis cinerea), the main postharvest disease of table grapes. Thus, this study aimed to evaluate different pre-and postharvest strategies to extend the storage period of 'BRS Isis' seedless table grapes. The treatments consisted of grapes packed into carton boxes under cold storage (1 • C and high relative humidity), pre-and/or postharvest treatment with potassium bicarbonate or a biological control agent (Bacillus subtilis), all with Botrytis inoculation. Additionally, two controls, with and without Botrytis inoculation, were also evaluated. The experimental design was completely randomized with eight treatments and three replications, and each plot consisted of four bunches. After a 50-day cold storage period, the carton boxes were kept for five days at room temperature (22 • C). Gray mold incidence and water loss, as well as soluble solids (SS), pH, titratable acidity (TA), SS/TA ratio, and color attributes were evaluated during both periods. Cold storage effectively reduced gray mold in 'BRS Isis' seedless grape for a period of 50 days, even when grapes were inoculated; however, no difference among treatments was observed. Higher water loss was observed in both non-treated control treatments.

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Polyphenolic composition of Croatian wines with different geographical origins

Cited by 115 publications

References 19 publications

Influence of locality on content of phenolic compounds in white wines

Influence of locality on content of phenolic compounds in white wines

Differentiation among Young and Market-ready Cabernet Sauvignon, Pinotage and Shiraz Wines: Application of Canonical Discriminant Analysis using Flavonoid and Non-Flavonoid Compositional Data

Cold Storage and Biocontrol Agents to Extend the Storage Period of ‘BRS Isis’ Seedless Table Grapes

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