Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones

被引:9
作者
Popovic-Djordjevic, Jelena [1 ]
Pejin, Boris [2 ]
Dramicanin, Aleksandra [3 ]
Jovic, Sonja [1 ]
Vujovic, Dragan [1 ]
Zunic, Dragoljub [1 ]
Ristic, Renata [4 ]
机构
[1] Univ Belgrade, Fac Agr, Nemanjina 6, Belgrade 11080, Serbia
[2] Univ Belgrade, Inst Multidisciplinary Res IMSI, Kneza Viseslava 1, Belgrade 11030, Serbia
[3] Univ Belgrade, Innovat Ctr, Fac Chem Ltd, Studentski Trg 12-16, Belgrade 11001, Serbia
[4] Univ Adelaide, Sch Agr Food & Wine, PMB 1, Glen Osmond, SA 5064, Australia
关键词
Cabernet Franc; chemical composition; radical scavenging activity; clones; tasting score; wine quality; ANTIOXIDANT ACTIVITY; RED WINES; GRAPE; COLOR; ANTHOCYANINS; RESVERATROL; PHENOLICS; MERLOT; POLYPHENOLS; METABOLISM;
D O I
10.2174/1389201018666170313100919
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Background: Three clones of Cabernet Franc (Nos. 02, 010 and 012) were selected in the last phase of clonal selection in Serbia. Wines made from each clone were assessed for quality parameters and taste during five consecutive vintages (2008-2012) and compared to the standard. The wine quality was determined based on the following parameters: alcohol, total extract, anthocyanins, tannins, pH, titratable acidity, volatile acidity, aldehydes, esters and reducing sugars, relative density, ash, colour, tonality, and tasting score. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. Methods: Chemical analyses of grapes and wines along with sensory and radical scavenging activity evaluations were done according to the standard procedures. Results: The wines of the clone No. 010 showed some superior properties compared to the other two clones and the standard; in five-year period the average concentration of anthocyanins (179 +/- 3.8 mg/L) and polyphenolics (1.85 +/- 0.02 g/L) was significantly higher than in wines of clones and the standard, (168-173 mg/L and 1.63-1.74 g/L for anthocyanins and phenolics, respectively). Furthermore, the same clone had a higher alcohol content (13.97 +/- 0.03%) in each year of the study, which indicated that it ripened faster than other clones (13.06-13.08 %) and compared to the standard (13.04 +/- 0.07%). This finding suggested that the clone No. 010 could possibly have a significant economic impact and further increase popularity of Cabernet Franc in a cooler climate viticultural region. It was also found to have the highest contents of aldehydes (488 +/- 1.54 mg/L) and esters (322 +/- 0.71 mg/L) compared to aldehydes (452-467 mg/L) and esters (290-310 mg/L) measured in other wines. Finally, the highest amount of phenolic compounds (1220 +/- 40 mg/kg) and resveratrol (70 +/- 3.3 mg/kg) were found in the grapes of the clone No. 010. The present study revealed a strong correlation of total phenolic contents and anthocyanins with radical scavenging activities (0.936 and 0.929, P<0.001, respectively) indicating that this activity of wines was derived mainly from their phenolic compounds. Conclusion: The wine of the clone No. 010 contained the highest concentration of aldehydes, esters, anthocyanins, polyphenolics and resveratrol and consequently achieved the best tasting score. This clone may offer a new Cabernet Franc wine with geographical indication.
引用
收藏
页码:343 / 350
页数:8
相关论文
共 53 条
[1]  
Almela L, 1996, J SCI FOOD AGR, V70, P173, DOI 10.1002/(SICI)1097-0010(199602)70:2<173::AID-JSFA479>3.3.CO
[2]  
2-A
[3]  
[Anonymous], 2003, REG QUAL OTH REQ WIN, P56
[4]   Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines [J].
Atanackovic, Milica ;
Petrovic, Aleksandar ;
Jovic, Slobodan ;
Gojkovic-Bukarica, Ljiljana ;
Bursac, Mira ;
Cvejic, Jelena .
FOOD CHEMISTRY, 2012, 131 (02) :513-518
[5]   Wine Resveratrol: From the Ground Up [J].
Bavaresco, Luigi ;
Lucini, Luigi ;
Busconi, Matteo ;
Flamini, Riccardo ;
De Rosso, Mirko .
NUTRIENTS, 2016, 8 (04)
[6]   ANTIOXIDANT DETERMINATIONS BY THE USE OF A STABLE FREE RADICAL [J].
BLOIS, MS .
NATURE, 1958, 181 (4617) :1199-1200
[7]   The parentage of a classic wine grape, Cabernet Sauvignon [J].
Bowers, JE ;
Meredith, CP .
NATURE GENETICS, 1997, 16 (01) :84-87
[8]   Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? [J].
Brouillard, R ;
Chassaing, S ;
Fougerousse, A .
PHYTOCHEMISTRY, 2003, 64 (07) :1179-1186
[9]   Plant foods and herbal sources of resveratrol [J].
Burns, J ;
Yokota, T ;
Ashihara, H ;
Lean, MEJ ;
Crozier, A .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (11) :3337-3340
[10]   Extraction of anthocyanins and other phenolics from black currants with sulfured water [J].
Cacace, JE ;
Mazza, G .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (21) :5939-5946