The concentrations of 15 polyphenols (the phenolic acids gentisic,
vanillic, ferulic, m-coumaric,
p-coumaric, caffeic, and gallic acid; the
trihydroxystilbenes cis- and trans-resveratrol
and cis- and
trans-polydatin; and the flavonoids, catechin, epicatechin,
quercetin, and morin) were measured in
wines from a range of white (Chardonnay, Riesling, Seyval Blanc, Vidal)
and red (Pinot Noir,
Cabernet Sauvignon, Cabernet Franc, Merlot, Gamay Noir) cultivars grown
in the viticultural region
of Niagara, ON, Canada, to determine whether significant and
characteristic differences in the
content and relative patterns of individual polyphenols could be
identified among the wines of various
cultivars. An assay involving solid-phase extraction followed by
derivatization and gas chromatography/mass spectrometry was used to quantify the polyphenols.
Overlapping values between
red and white wines were observed for gentisic, ferulic,
p-coumaric, and caffeic acid; the
concentrations of the other polyphenols were 5−20-fold higher in red
wines, apart from m-coumaric
acid and morin, which could not be detected in any of these wines.
Ferulic acid was the highest of
all phenolic acids in Riesling wine; in wines from the other three
white grape cultivars, caffeic acid
and p-coumaric acid were the highest, with caffeic acid
being the highest in Chardonnay and Vidal
wines and p-coumaric acid in those from Seyval Blanc.
The latter had the lowest mean total phenolic
acid concentration (0.035 mmol/L) compared with Chardonnay, Vidal, and
Riesling (0.052, 0.066,
and 0.075 mmol/L, respectively). The individual phenolic acids
demonstrated a similar pattern
among all of the red wines analyzed, with gallic acid being the highest
and caffeic acid the second
highest. Their mean total phenolic acid concentrations spanned a
narrow range from 0.200 mmol/L
(Gamay Noir) to 0.250 mmol/L (Pinot Noir). Of the hydroxystilbene
components, Pinot Noir wines
were notable in having by far the highest polydatin concentrations,
whereas their concentrations
of free resveratrol isomers were among the lowest in this study.
Of the flavonoid components, Pinot
Noir wines were highest in catechin and epicatechin concentrations,
whereas wines from Cabernet
Sauvignon that were lowest in the latter two flavonoids had the highest
quercetin concentrations.
Keywords: Phenolic acids; hydroxystilbenes; flavonoids; gas
chromatography/mass spectrometry;
Vitaceae