Profiles of Phenolic Acids and Flavan‐3‐ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety

Sun, Xiangyu; Li, Le; Ma, Tingting; Liu, Xingyan; Huang, Weidong; Zhan, Jicheng

doi:10.1111/1750-3841.13011

Cited by 24 publications

(11 citation statements)

References 32 publications

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“…The relatively long illumination time could accumulate higher polyphenol in grapes [23,31]. For example, grapes exposed to increased daylight are capable of increased flavan-3-ol biosynthesis [32]. However, the stronger sunlight intensity results in higher berry temperature, which could cause a decrease of polyphenol in the berry [11,33].…”

Section: Discussionmentioning

confidence: 99%

Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China

Luo

Huang

et al. 2017

IJMS

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Polyphenol compositions and concentrations in skins and seeds of five muscadine grapes (cv. "Noble", "Alachua", "Carlos", "Fry", and "Granny Val") cultivated in the United States (Tallahassee-Florida, TA-FL) and South China (Nanning-Guangxi, NN-GX and Pu'er-Yunnan, PE-YN) were investigated, using ultra performance liquid chromatography tandem triple quadrupole time-of-flight mass spectrometry (UPLC Triple TOF MS/MS). Fourteen ellagitannins were newly identified in these muscadine grapes. The grapes grown in NN-GX accumulated higher levels of ellagic acid, methyl brevifolin carboxylate, and ellagic acid glucoside in skins, and penta-O-galloyl-glucose in seeds. In PE-YN, more flavonols were detected in skins, and higher contents of flavan-3-ols, ellagic acid, and methyl gallate were identified in seeds. Abundant seed gallic acid and flavonols were found among the grapes grown in TA-FL. Based on principal component analysis (PCA) of 54 evaluation parameters, various cultivars grown in different locations could be grouped together and vice versa for the same cultivar cultivated in different regions. This is the result of the interaction between genotype and environmental conditions, which apparently influences the polyphenol synthesis and accumulation.

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Section: Discussionmentioning

confidence: 99%

Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China

Luo

Huang

et al. 2017

IJMS

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“…In addition, other researchers suggested combining the profile of anthocyanins with the content of phenolic acids [61], flavonols [18], phenolic acids, and flavan-3-ols [62]. Based on the statistical evaluation, flavan-3-ols alone [63] or combined with phenolic acids [64] and condensed proanthocyanidins [65,66] were found to distinguish well Graciano, Tempranillo, Cabernet Sauvignon, Cabernet Franc, Carménère, Merlot Pinotage, Syrah, and Sangiovese grape varieties. Interestingly, a set of specific markers was observed for Carménère and Merlot wines produced in Chile: a ratio of total quercetin and total myricetin combined with the concentration of myricetin itself [29].…”

Section: Grape Variety Of Red Winementioning

confidence: 99%

“…Several phenolic compounds were found to represent well the terroir conditions of red wines. For example, flavonols were applied for various wines from France and Spain [28], phenolic acids and flavan-3-ols were applied for Cabernet Sauvignon, Cabernet Franc, Carménère, Merlot, and Syrah cultivated in China [12,66], catechin and quercetin were applied for Cabernet Sauvignon wines from Balkan regions [91] and catechin was applied for Syrah wines from Brazil [11]. However, the correct differentiation of wines according to their geographical origin, in all previously mentioned studies, ranged between 73 and 89%.…”

Section: Geographical Origin and Phenolic Compoundsmentioning

confidence: 99%

Phenolic Compounds as Markers of Wine Quality and Authenticity

Merkytė

Longo

Windisch

et al. 2020

Foods

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Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

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“…The following gradient elution profile was used: 0 to 20 min, mobile phase A from 92.5 to 35%; 20 to 30 min, mobile phase A from 35 to 20%; 30 to 48 min, mobile phase A from 20 to 10%; 48 to 55 min, mobile phase A at 10%; and 55 to 63 min, mobile phase A from 10 to 92.5%. Samples were filtered through a 0.45 μm poly tetra fluoro ethylene (PTFE) Millipore filter before injection [ 17 , 21 ]. The quantitative method used the calibration curve method.…”

Section: Methodsmentioning

confidence: 99%

“…Many factors influence the phenolic compound contents in wines, such as sulfur dioxide (SO 2 ), grape variety, vineyard soil, geographical location, and climate conditions (referred to as “terroir”), vinification technology, grape qualities, such as pesticide residues and metal contents in grape must, and the aging process, including in-barrel and in-bottle, etc. [ 17 , 18 , 20 , 21 , 22 ]. SO 2 , especially, plays the pivotal role on antioxidant capacity in commercial wine production [ 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

Sun

Han

et al. 2017

Molecules

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The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols increased, and the antioxidant activity values of the wine also increased. When the copper concentration reached the lowest level of the medium copper range (9.6~16 mg/L), most of the indices also improved. When the copper concentrations reached the latter part of the medium copper range (19.2 and 22.4 mg/L), many of the tested indices began to decrease. Furthermore, when the copper concentration reached the high ranges (32, 64, and 96 mg/L), the polyphenol content, CIELAB color parameters, and antioxidant activity of wine were substantially decreased, indicating the need to control increasing copper content in grape must.

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Profiles of Phenolic Acids and Flavan‐3‐ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety

Abstract: This study provides some help for the protection of geographical origin and monovarietal wine claims.

Cited by 24 publications

References 32 publications

Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China

Profile of Polyphenol Compounds of Five Muscadine Grapes Cultivated in the United States and in Newly Adapted Locations in China

Phenolic Compounds as Markers of Wine Quality and Authenticity

Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

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