Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape (Vitis davidii Foex) in Chongyi County (China)

Meng, Jianwen; Fang, Yulin; Qin, Min-Yang; Zhuang, Xi-Fu; Zhang, Zhenwen

doi:10.1016/j.foodchem.2012.04.005

Cited by 131 publications

(125 citation statements)

References 34 publications

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“…The TPC, TMAC and tannin contents observed were positively and significantly correlated with the results of DPPH and CUPRAC. This is in agreement with the findings of previous research (Jiang et al, 2011;Meng et al, 2012).…”

Section: Altitude (M) Mat (°C) Aht (°C) Alt (°C) Atd (°C) Rh (%) R (Msupporting

confidence: 94%

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Jin

Liu

2017

SAJEV

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Altitude, as an important factor in the expression of terroir, may affect wine quality. We evaluated the effect of altitude and its related climatic conditions on the phenolic characteristics and antioxidant activity of red wines made from grapes originating from high-altitude areas. The content of total phenolic compounds, total flavonoids and total anthocyanins increased with altitude in Merlot (ME) and Cabernet Sauvignon (CS) wines. Cabernet Sauvignon wines showed richer tannins with increasing altitude. Merlot and CS wines from higher altitude vineyards, showed a greater antioxidant capacity. Salicylic acid, syringic acid, caffeic acid, (+)-catechin, (−)-epicatechin, and the sum of individual phenolic compounds in the wines increased with altitude based on the results of HPLC. The scores of the sensory evaluation of ME wines increased with higher altitude. The highest score was determined for CS wine originating from 2 608 m. A clear grouping of wines according to grape cultivar and vineyard altitude was observed by principal component analysis. Regression analysis showed that altitude, followed by sunshine hours, made the greatest contribution to differences in the phenolic characteristics and antioxidant activity of red wines at different sites in a high-altitude region. INTRODUCTIONEnvironmental factors such as light and field management practices have a combined effect on grapevine physiology and wine quality (Spayd et al., 2002;Feng et al., 2017). The French term "terroir" is used to define the geographical and environmental origin of grapes grown and harvested during a certain vintage (Deloire et al., 2008). This term includes all regional parameters, such as soil type, climate and orography (Douglas et al., 2001). Terroir is an important factor affecting grape and wine composition (Roullier-Gall et al., 2014).Altitude is usually considered an indirect control on the environmental conditions affecting plant metabolism (Kumar et al., 2006). Therefore, altitude may have a strong effect on climatic conditions that affect grape development and wine quality (Mateus et al., 2002). In particular, altitude gradient may reflect the integrated variation in temperature, humidity and solar radiation in a mountainous region with high vertical zonality (Zhang et al., 2005).Phenolic compounds contribute to a wine's organoleptic characteristics, such as mouthfeel and colour, and are associated with anti-cancer and cardiovascular protection and antioxidant activity (Burns et al., 2000;Skerget et al., 2004). The phenolic compound concentrations of grapes are affected by time of harvest and grape ripeness levels, thereby affecting the flavour and quality of the resulting wine. Phenolic compound concentrations are also affected by genotypes, viticultural practices and environmental conditions (Downey et al., 2006). Variation in phenolic characteristics of wine grapes has often been observed at different altitudes and also has been characterised by regional differences (Mateus et al., 2001(Mateus et al., , 2002Liang et al....

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Section: Altitude (M) Mat (°C) Aht (°C) Alt (°C) Atd (°C) Rh (%) R (Msupporting

confidence: 94%

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Jin

Liu

2017

SAJEV

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“…However, there were no differences between the different coloured grapes for pulp, and only the CUPRAC antioxidant results for seeds were significantly higher after veraison. This antioxidant capacity results were slightly different from the results produced by previous studies [33]. We speculate that this dissimilarity was due to the differences of cultivars and conditions, such as environmental and microclimatic factors, climate [34,35], soil conditions, and irrigation [36,37], which can be responsible for the variability seen in pigment concentrations.…”

Section: Antioxidant Assayscontrasting

confidence: 72%

“…In fact, there is no universal assay that accurately reflects all the antioxidants in a complex system, and different antioxidant activities are analysed using different methods. In order to evaluate the antioxidant capacity in vitro, at least two complementary methods are often used at the same time [33]. In this study, three antioxidant assays were applied to accurately evaluate the antioxidant properties of coloured grapes and white skin grapes: DPPH, CUPRAC, and HRSA.…”

Section: Antioxidant Assaysmentioning

confidence: 99%

Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth

Niu

Hao

et al. 2016

Biotechnology & Biotechnological Equipment

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Anthocyanins are natural pigments that exhibit a wide range of protective effects with potential benefits for human health related to their antioxidant activities. Grape berries are rich anthocyanins, and these compounds have considerable influence on wine quality. However, these pigments are known to only be present in coloured grape berries. In the present study, we investigated three distinctive grapes, in which only a few reports of mutant strains on the skin colour of the grape berry were reported. Anthocyanin and non-anthocyanin phenolic profiles of grape berry skin, pulp, and seeds at different growth stages were analysed using high performance liquid chromatography of flight mass spectrometry (HPLC-ESI-MS/MS). Meanwhile, grape antioxidant properties were evaluated at growth stages, including the early stage, veraison, and mature stage. The results showed that some anthocyanins contents, such as malvidin 3-Oglucoside, are significantly different between white skin grapes and their corresponding coloured genotypes, with high content in coloured but not in white skin grapes. However, other anthocyanins, such as delphinidin 3-O-glucoside, showed no significant differences between white skin grapes and their corresponding coloured genotypes. Moreover, non-anthocyanin phenolic profiles and antioxidant properties, except cultivars Pinot Blanc and Pinot Noir, showed no significant differences between white skin grapes and their corresponding coloured genotypes at any growth stage, including the pulp and seeds. However, significant differences were noted between different cultivars, for example, white-ciputao and Pinot Noir, Pinot Blanc and Muscat Rouge, and coloured-ciputao and Muscat Blanc, showing that the antioxidant capacity was not always in correlation with skin colour of grape berries.

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“…After being finely powdered, one aliquot of 1.0 g was used for anthocyanin analyses, and one aliquot of 0.3 g was used for RNA extraction. Total anthocyanins were extracted according to the method of Meng et al (2012). Each grape extract was diluted with methanol solution and absorbance was measured at 530 nm.…”

Section: Determination Of Sugar and Anthocyanin Contentmentioning

confidence: 99%

Brassinosteroids Regulate Anthocyanin Biosynthesis in the Ripening of Grape Berries

Luan¹,

Zhang²,

Xi³

et al. 2016

SAJEV

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Anthocyanins are important components in the skins of grapes and in the development of wine colour. Various environmental factors cause poor coloration in some areas, even for the same cultivars planted in different production areas. The objective of this study was to evaluate the effect of exogenous brassinosteroids (BR) on the accumulation of anthocyanins and gene expression of anthocyanin biosynthesis in wine grape berry skins. The results show that total anthocyanin content in BR-treated grapes was higher than that in the control (CT) grapes, and that 0.4 mg/L was the most effective treatment concentration. The effect of BR on downstream genes was more effective than that on upstream genes. Full coloration of BR-treated grapes was achieved seven days earlier than in the case of CT. Moreover, BR enhanced the transcript level of the downstream genes of anthocyanin biosynthesis, which caused the total anthocyanin content to increase. The induction of structural and regulatory genes of the flavonoid pathway suggests that the interrelationships between developmental and environmental signalling pathways were magnified by BR treatment, which actively promoted fruit coloration, namely anthocyanin biosynthesis.

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Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape (Vitis davidii Foex) in Chongyi County (China)

Cited by 131 publications

References 34 publications

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Phenolic Characteristics and Antioxidant Activity of Merlot and Cabernet Sauvignon Wines Increase with Vineyard Altitude in a High-altitude Region

Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth

Brassinosteroids Regulate Anthocyanin Biosynthesis in the Ripening of Grape Berries

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