Comparison of Phenolic Content in Cabernet Sauvignon and Saperavi Wines

Abstract

Several studies reveal that the phenolic compounds present in the wine and their concentrations determine physiological activities of the red wine. In this study, the main polyphenol components, including hydroxycinnamic acids, flavones, flavan-3-ols and stilbenoids, were investigated via HLPC-UV in the “Cabernet Sauvignon” and “Saperavi” wines selected from different regions and different years. In assistance of a meta-analysis, we found that there are no fundamental differences in phenolic compounds between the wines Cabernet Sauvignon and Saperavi. However, the amounts of several important phenolic materials such as catechin, caffeic acid, p-coumaric acid, chlorogenic acid and myricetin significantly higher in Saperavi wine as compared to Cabernet Sauvignon. Moreover, on the basis of the correlation analysis, we assume that flavones synthesis and regulation of stilbenoids coordinated to a greater extent in “Saperavi” than in “Cabernet Sauvignon”.

Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri

“…Trans ‐resveratrol and cis ‐resveratrol were present as glucosides in a total amount of 82.8 ± 3.6 mg/L of wine. The HPLC/DAD/MS quali‐quantitative characterization results suggest, for the Saperavi wine under analysis, a polyphenolic composition comparable with that of other red wines with high amounts of polyphenols, anthocyanins in particular, such as Cabernet, Merlot, and Pinot Noir (Gil et al., 2012 ; Kekelidze et al., 2018 ; Kharadze et al., 2018 ; Mazza et al., 1999 ; Sergazy et al., 2019 ; Shalashvili et al., 2012 ; Wallace, 2011 ).…”

“…According to the currently available results, Saperavi wines seem to have polyphenolic contents, in particular anthocyanins, comparable with more famous and studied red wines with high contents of polyphenols and anthocyanins such as Cabernet, Merlot, and Pinot Noir (Gil et al, 2012;Kekelidze et al, 2018;Kharadze et al, 2018;Mazza et al, 1999;Sergazy et al, 2019;Shalashvili et al, 2012;Wallace, 2011), whereas no data are available to evaluate its polyphenolic content and the aromatic and volatile fraction at the same time.…”

Production of antioxidants through lactic acid fermentation: current developments and outlook

“…Flavonoid compounds are flavonols, flavones, and flavononols (Jomová et al, 2019). A high concentration of dietary phenolic compounds reduces the risk of several diseases, such as breast cancer, neurodegenerative diseases, and CVD (Sergazy et al, 2019). Phenolic compounds have antioxidant properties with some health benefits, including anti-inflammatory, antidiabetic, and vasodilatory effects (Rodríguez et al, 2009).…”

Blueberry and cranberry extracts mitigate CCL4-induced liver damage, suppressing liver fibrosis, inflammation and oxidative stress

“…They are the most abundant antioxidants in diet and found in high concentrations in fruits including, grapes and berries [ 11 ]. A number of studies including ours [ 12 ], showed the high concentrations of polyphenolic antioxidants extracted from grapes and their potential therapeutic use. While polyphenolic antioxidants from berries such as blueberries are well-investigated, other berries such as cranberry, lingonberry, and blueberry have not been thoroughly described, particularly, their protective effect as antioxidants and therapeutic potential for the treatment of liver fibrosis.…”